Keto Vegetarian lunch

I

Milk bread buns

with a spiced kombucha pumpkin butter

II

Goats cheese and preserved lemon mousse

seaweed pearls with a pine nut and miso dressing

III

Chargrilled asparagus on a Jerusalem artichoke puree

black truffle dressing with caper berries and confit shallots

IV

Roasted cauliflower and almond velouté

curried coconut oil with a masala roasted eggplant relish

V

Zucchini pappardelle

brown butter emulsion, parmesan espuma with crispy basil