PHILO Café & Bar

Winter salad with radicchio, endive, spinach, falafel, carrot strips, and orange vinaigrette.

Handmade ravioli from Fontana with lemon, ricotta, sage butter, and Grana Padano.

Marinated beetroot with burratina, orange, and pumpkin seed pesto.

Beef tartare with sesame vinaigrette, pickled onion, anchovy mayo, smoke-salt almonds, and butter toast.

Red lentil dal with spinach, pita bread, and soy yogurt.

Carrot curry coconut soup with ginger and pita bread.