1. Dim sum, stuffed with slow cooked duck leg with fresh onions and spices, smoked red pepper, parsley and green pepper salsa.2. Veal tenderloin tartare with capers, pickles and water onions, with cream from yellow carrots with chives, homemade focaccia bruschetta and egg yolk gel.3. Kale with roasted sweet potato, prunes, roasted garlic dressing in a combination with yellow farm chicken fillet, and parmesan chips.4. Herb-crusted pork, puff pastry shell with peas, mushrooms, shiitake mushrooms, creamy herb sauce and white grape gel.5. Chocolate ice cream with Jack Daniels, smoked almond, dried cranberry, chocolate cookie with oatmeal, orange peels and sesame tahini, on a steamed sponge cake flavoured with All spice, and garnished with a strawberry coulis.
Fish Menu
1. Handmade rice tacos with nori, avocado and wasabi mayo, squid tentacles in soy syrup, and fennel pickle with ginger and cinnamon.2. Our take on the traditional dish “dressed herring” – a roll of marinated herring, boiled carrots and potatoes, fennel, light mayonnaise, wrapped in beetroot, with baked onion cream and honey.3. Our version of pain perdu – with white fish cream with spinach, white pepper and lime zest in between the bread slices, topped with smoked salmon and premium red caviar and garnished with cauliflower mousseline and ouzo.4. Seafood and pistachio risotto – with parsley and ricotta cream, Black sea mussels, sautéed tiger prawns, hollandaise sauce and crushed pistachios.5. Pumpkin, mascarpone and gorgonzola pie, topped with white wine glazed pears, combined with gorgonzola chunks, pecan nuts, and citrus dressing.
Vegetarian Menu
1. Garlic panna cotta with olives, crumble with olives and oregano, sprinkled with dried basil and tomato concasse.2. Pancake, filled with red lentil ragout, carrot and Jerusalem artichoke, carrot and ginger cream, and green apple with lime.3. Two-colored soup – asparagus and spinach and pumpkin and carrots, combined with pumpkin chutney with tarragon and sautéed asparagus with mustard seeds.4. Asian purple yam noodles, sautéed Tremella (silver ear) mushrooms with red pepper and black sesame and tofu skin (yuba), sautéed with hoisin sauce and sweet and ketchup.5. Raw vegan cake – with a raw date, coconut and almond sponge base, combined with banana, avocado, cocoa and cashew cream, topped with coconut caramel, caramelized bananas with slivered almond and raspberries.
„Българско“ Меню
1. Shopski cheese – balls of fresh sheep’s cheese, stuffed with hot peppers and tomatoes, garnished with parsley powder, cookie and tomato slushy.2. Our interpretation of moussaka – potato ravioli stuffed with beef mince and truffle paste, yogurt sauce with chives and roasted cherry tomatoes, parsley oil.3. Roasted rabbit cream soup, prepared with rabbit broth, and garnished with potato chips and roasted garlic cream.4. Porketta (from chicken) – boneless whole yellow chicken Polet, rolled up, with parsley paste with lemon peel and garlic, combined with mashed corn and broccolini with Dijon mustard and quinoa popcorn, slightly spicy cayenne pepper chicken skin glass and chicken jus sauce.5. Buns filled with caramelized apples, sprinkled with crushed filo pastry, on an apple gratin with cinnamon, and topped with dried apple crisps.
