Snacks & Appetizers

Buckwheat toasts with rosemary, sheep cheese & wild blueberries
Chicory salad with Gorgonzola cream, dried apricots, walnut & thyme
Honey, goat cheese & fig tartine
Mediterranean style quinoa spring rolls
Potato & scallion breakfast waffles
Preserved Lemons
Radish pickles
Soccas with red bean cream, marinated zucchinis & roasted butternut squash
Vegetarian makis