The VEGAN GOURMET EXTRAVAGANZA MENU CALENDAR
Saturdays: our 50 euro 4-course gourmet meal
Sundays, Tuesdays and Thursdays
our 30 euro 3-course "bistrot" meal.
Mondays, Wednesdays and Fridays our new and for everyone who likes some fun, gourmet vegan cooking class with dinner sessions!(95 euros)
As always - all wines and beverages are included in your meals
Each gourmet menu consists of :
I. before dinner tidbits,
II. a first course of an elaborate salad or soup
III. the main course
IV. dessert (plate with several harmonized desserts)
All beverages are included and each is chosen to highlight the proposed dishes
Each bistrot menu consists of
I. a first course of a salad or soup
II. the main course
III. dessert
Each Cooking Class with dinner consists of 2 hours of fun and skillful cooking instruction followed by our four - course gourmet vegan dinner. Recipe notebook and other surprises included.
Thursday April 1st - Bistrot
- Mushroom and avocado carpaccio rolls with charred jalapeno oil
- Marinated grilled tofu and aspragus with a coconut-lime sauce served with red quinoa
- Soy milk panacotta with strawberry-rhubarb sauce
Friday April 2nd -Class/Dinner World Cuisine-From the Mekong to bangkok - the cuisine of Vietnam and Thailand
- Thai coconut soup
- vegetable spring rolls with spicy peanut dipping sauce
- green papaya salad
- thai pattypan and eggplant stacks with lemon grass and coconut milk
- fiery stir-fried tempeh lemongrass noodles
- jasmine rice
- coconut sorbet with candied lime, ginger and pineapple
Saturday April 3rd - Gourmet Dinner
- Fresh pea and celeriac soup with lemon zest
- Tofu tempurah with radish, green bean and chive blossom salad with tahini dressing
- Medley of morels, fava beans, green asparagus and shallots over a spicy potato and sweet potato puree
- confit de rhubarb with strawbwerry coulis and lemon verbena ice cream
Sunday April 4th
Spring celebration brunch
Bistrot Diner
_ creamy cold beetroot soup with miniature cubes of cucumber, fine radish slices, chive, dandelion flowes and leave chiffonade
- Spring Fettucine with snow peas, asparagus, french beans in a lemon and basil cream sauce
strawberry rhubarb ice cream with strawberry coulis
Monday April 5th - Class and Dinner: French regional - Alsace
Tuesday April 6th - Bistrot dinner
- Grilled marinated artichokes with roasted pepper and black olives
-herbed polenta with asparagus, snow peas, green beans and shallot
- rhubarb and almond ice-cream with ginger and orange biscotti
Wednesday April 7th -Class/Dinner - Spring Gourmet
Thursday April 8th
- Pasta Carbonara with sun-dried tomatoes, capers and fresh peas
- Pesto-stuffed tofu steaks with summery yellow pepper and tomato coulis and warmed lamb's lettuce
- lemon cheesecake with berries
Friday April 9th
Saturday April 10th
-- Mushroom and avocado carpaccio rolls with charred jalapeno oil
- Terrine of white and green asparagus with truffles and beet horseradish dressing
- Sweet pea ravioli with sauteed pea leaves
- Strawberry Lime Soup with yerba mate Sorbet
Sunday April 11th
Monday April12th
TuesdayApril13th
- Mushroom and avocado carpaccio rolls with charred jalapeno oil
- Marinated grilled tofu and aspragus with a coconut-lime sauce served with red quinoa
- Soy milk panacotta with strawberry-rhubarb sauce
Wednesday April 14th
Thursday April 15th
Friday April16th Class/Dinner - World cuisine - Moroccan
Moroccan Filo Crescents with curried golden tomato sauce
Saturday April 17th
- Golden Gazpacho with avocado-cilantro sorbet
- Tofu tempurah with radish, green bean and chive blossom salad with tahini dressing
- Medley of morels, fava beans, green asperagus and shallots over a spicy potato and sweet potato puree
- confit de rhubarb with strawbwerry coulis and lemon verbena ice cream
Tuesday April 20th - Bistrot dinner
- Grilled marinated artichokes with roasted pepper and black olives
- Spring Fettucine with snow peas, asparagus, french beans in a lemon and basil cream sauce
- rhubarb and almond ice-cream with ginger and orange biscotti
Saturday April 24th
Terrine of white and green asparagus with truffles and beet horseradish dressing
Sweet pea ravioli with sauteed pea leaves
Strawberry Lime Soup with yerba mate Sorbet
Sunday April 25th
Bistrot dinner
- Mushroom and avocado carpaccio rolls with charred jalapeno oil
- Marinated grilled tofu and aspragus with a coconut-lime sauce served with red quinoa
- Soy milk panacotta with strawberry-rhubarb sauce
Tuesday April 27th
- Grilled marinated artichokes with roasted pepper and black olives
-herbed polenta with asparagus, snow peas, green beans and shallot
- rhubarb and almond ice-cream with ginger and orange biscotti
WednesdayApril 28th
Class and Dinner = Spring Gourmet
- Golden Gazpacho with avocado-cilantro sorbet
- Tofu tempurah with radish, green bean and chive blossom salad with tahini dressing
- Medley of morels, fava beans, green asperagus and shallots over a spicy potato and sweet potato puree
- confit de rhubarb with strawbwerry coulis and lemon verbena ice cream
Thursday April 29th
_ creamy cold beetroot soup with miniature cubes of cucumber, fine radish slices, chive, dandelion flowes and leave chiffonade
- Spring Fettucine with snow peas, asparagus, french beans in a lemon and basil cream sauce
-strawberry rhubarb ice cream with strawberry coulis
Friday April 30th - closed
Many of these recipes have come from our all-time favorite vegan cookbooks -
VEGAN PLANET by Robin Robertson
THE MILLENIUM COOKBOOK by Eric Tucker and John Westerdahl
