1. Forest bites from duck liver pate with roasted hazelnut, pistachios, dried tomatoes and fresh baby salads with pomegranate sauce.2. Pork belly with puree made from parsnip and green apples.3. Duck rillette with crispy nut bread and Cumberland sauce.4. Slowly cooked deer venison with chickpea tofu, kladnitsa mushrooms, white truffle cream, wine sauce with cherry in arrangement with homemade mayonnaise with roasted garlic and cayenne pepper.5. Raspberry tiramisu.
Fish Menu
1. Stuffed baby cuttlefish with Carneros rice, shrimps and sauce marinara.2. Large green mussels with herb crumbs and parmesan.3. Carpaccio from smoked Norwegian salmon with pickled fennel, orange and rehydrated cherries.4. Fagri (sea bream) with crispy crust and spelt risotto with beetroot.5. Williams pear stewed in Marsala wine with Mascarpone cream and toffifee walnuts.
Vegetarian Menu
1. Panis with French goat cheese mousse and roasted red peppers confit.2. Bio-dried fig rehydrated in rum with cinnamon and vanilla, stuffed with gorgonzole, baked hazelnuts and orange peels, glazed in dark Italian chocolate.3. Tart with home-made dough with caramelized onions, pears and kefalograviera cheese, garnished with marinated asparagus.4. Timbale from two types of quinoa – red and white, marinated avocado and baked sweet potato with a bouquet of herbs and coconut milk.5. Hand made truffles with – – white Belgian chocolate, peppermint, raw pistachios and matcha tea – genuine pink/ruby chocolate with pink pepper and chili – dark Belgium chocolate with caramelized orange peels, raw cocoa nuts, Cointreau and bio cocoa powder.
„Българско“ Меню
1. Stuffed grape leaves with rice, veal, cranberries and fillet almonds, on a basis of garlic mayonnaise.2. Zucchini rolls with mousse from two types of farm cow cheese (mature and young), fresh herbs and walnuts.3. Pork belly with mousse from 3 kinds of beans and muslin of roasted peppers..4. Boneless tender veal ribs served with crushed fresh potatoes, zucchini and crispy Bulgarian goat cheese candy.5. Homemade wafer with tahan halva, Turkish delight and dark Belgian chocolate, combined with pearls made from boza(traditional Bulgarian drink).
