
A colorful and flavorful celebration of plant-based cuisine. Rich in aromas, textures, and taste, this menu reinvents tradition with a contemporary flair—proving that nature can be both generous and full of surprises.
Appetizer 
Beetroot Hummus with Crudités
Fresh Salad of Colorful Cherry Tomatoes
Mini Arepa with Cheese and Avocado
Oven-Baked Eggplant Mille-Feuille with Confit Tomato and Mozzarella, Garnished with Drops of Basil Pesto
Oven-Roasted Pumpkin with Spices
Main Course 
Cauliflower Cooked Two Ways (Steamed and Grilled) on a Bed of Chickpea Hummus with a Pomegranate, Mint and Citrus Vinaigrette
Trofie Pasta with Basil Pesto and Feta, Topped with Crushed Pine Nuts (with Diced Potatoes and Green Beans)
Dessert 
Apple Tarte Tatin with Vanilla Ice Cream