Menu

Cauliflower fritters with spicy bang bang-sauce & lemon veganaise
Crunchy Mexican corn tortilla with sloppy bean chili, Manchego cheese, salsa verde and jalopeno-limesauce
Greek MÖ-dip, crunchy chili oil and peanuts with Muusa’s focaccia
Greeks style fried potatoes with vegan lemon mayo and feta cheese.
Muusa’s sesame brioche with fried lion’s mane mushroom in peanut-chili sauce. Served with gomaslaw and smashed cucumbers
Filipino-style salmon kinilaw. Served with pineapple-mango salsa, chili and avocado cream
Tuscan ricotta gnudi in lemon butter, herb salad and parmesan.

Roasted cauliflower with a rich tarragon-tofu sauce. Served with fried quinoa and saffron aioli.
Lemongrass-coconut curry with crispy karaage-style soy bites, ginger yogurt, and smashed cucumbers.
Vegetarian kibbeh in a spiced tomato sauce. Topped with cashew nuts, ginger yogurt, and coriander-coconut rice.
Rich lasagna seasoned with vegan 'nduja, roasted almond aioli and a fresh herb salad.
Pan-seared cod fillet with puttanesca salsa. Served with gnocchi sautéed in lemon butter, tomato-basil broth, and parmesan.
Hearty spiced lamb stew with ‘nduja, Nakki Hannu’s chorizo, and crispy lemon fries

Biscoff cookie dough brownie
Rich and citrusy key lime pie