Mediterranean 3-course vegetarian Easter menu

<strong>Starter:</strong> Muhammara: red pepper, walnut, garlic, pomegranate molasses, chili pepper, cumin seeds, tomato paste, breadcrumbs, extra virgin olive oil, pepper and salt. Techina: tahini (sesame paste), lemon juice, garlic, white onion, fresh oregano, tomato, extra virgin olive oil, pepper and salt. Mercimek köfte: red lentils, bulgur, white onion, spring onion, fresh parsley, cumin seeds, harissa, tomato paste, extra virgin olive oil, pepper and salt. Ezme: sheep and goat milk feta, pistachios, garlic, fresh coriander and dill, green chili pepper, Greek yoghurt, extra virgin olive oil, pepper and salt. Fresh pita bread. <br> <strong>Main course:</strong> Oyster mushrooms, pumpkin, courgette, pepper, aubergine, cherry vine tomatoes, red onion, fresh mint and coriander, garlic, dried mushrooms, confit lemon, saffron, cumin seeds, ginger, cinnamon, turmeric, chili powder, freekeh (green wheat), brick dough (contains gluten), basmati rice, fresh free-range eggs, almonds, sesame seeds, dried figs, raisins, pine nuts, Greek yoghurt, butter, sugar, rose water, vadouvan (cumin, fenugreek, lentils, mustard seeds, curry leaves, garlic, turmeric, grape seed oil), organic vegetable stock, extra virgin olive oil, sunflower oil, pepper and salt. <br> <strong>Dessert:</strong> Almonds, lemon zest, lemon juice, fresh vanilla, butter, wheat flour, pasteurised free-range egg white and yolk, milk, cream, cornflour, cream of tartar, sugar, icing sugar, salt. <br>

Allergens: ei, gluten, koemelk, lactose, mosterd, noten, sesamzaad, sulfiet.