1. Chicken liver and bacon pate with crackers on top of fried onion with dehydrated meringue with anise.2. Slow roasted pork shank roll with edamame cream, wrapped in rice paper, on top of rice cake with mushrooms and chives. печурки и див лук.3. Fresh baby salad mix with celery, chili, pomegranate and orange, our homemade duck pastrami on top of marinated cucumber and cherry balsamic reduction.4. Terin with two types of meat - minced beef with cilantro and chicken tights, with yellow apples and salvia, garnished with fried cabbage, lemon zest and garlic, apple cream and pickled apples.5. Dark chocolate mousse with honey, roasted Hokkaido pumpkin, dehydrated pumpkin with brown sugar and cinnamon, peanut crocan and salted caramel sauce.
Fish Menu
1. Shortcrust pastry and nori tartlet, filled with caramelized cauliflower and peanut cream, and garnished with roasted peanuts, smoked unagi (eel) and nori chips.2. Mahi mahi confit in grapefruit and olive oil, suvid mangold, cooked with sugar syrop, grapefruit filets and cuttlefish ink biscuit.3. Roasted pumpkin, daikon and fennel salad with steamed mussels in white wine, saffron and butter.4. Sole fish filet, cooked on a griddle, pea’s cream, romanesco, bok choy and peas steamed in butter, tapioca chips, sesame carrots and sweet lemon sauce.5. Coconut panna cotta filled with sweet polenta with pineapple and Bumbu rum, white chocolate crumble and lime gel with basil.
Vegetarian Menu
1. Tofu, marinated in fresh orange juice, steamed brussels sprouts in miso paste and pine nuts, and miso paste sauce.2. Samosa stuffed with carrots, mint and black cumin seeds, and celery cream with white balsamico.3. Red lentils cream soup with red curry and mushroom veggie balls with oatmeal.4. Savory fried savarin in panko bread crumbs, made of artichoke, spinach, capers and onion, on top of a warm tomato tabule with millet and roasted pumpkin sauce with thyme.5. Rice pudding with passion fruit on top of chia seeds and almonds biscuit, beetroot marmalade and chocolate tuile.
