1. Chicken pate in combination with peanut crocan and jelly finish with coffee and rum Bumbu
2. African boboti, banana salsa with black olives and fresh onions, and banana chips cooked in coconut oil
3. Mustard soup with fennel, celery, hand-made tortellini with prosciutto crudo, jalapeno sprinkles and ripe Irish cheddar chips
4. Sous-vide duck magre with thyme, ratatouille, hollandes, and hay
5. Cake with berry butter, white chocolate mousse, dark Belgian chocolate glaze and meringue crumbs
Fish Menu
1. Quesadilla with white fish in pâte à frire with tequila, avocado and salad with edamame, radishes and spring dressing
2. Moroccan couscous salad, mango, cucumber, fresh onion, covered with a veil from fish broth
3. Bloody Mary soup garnished with flambéed vodka shrimp with pink pepper and crispy celery
4. Roasted sea bass with potato cannelloni stuffed with Colorful quinoa with pomegranate, basil and ponzu sauce
5. Galette with Dieseron Amaretto and cream cheese with thyme
Vegetarian Menu
1. Meatballs of black beans and miso paste, sautéed dock with pomegranate and sesame and pomegranate sauce
2. Oyster mushroom rolls stuffed with marinated tofu, walnut salsa and spicy sauce
3. Zucchini noodles salad with fresh chili, strawberries and valerian, flavored with berry fruit vinaigrette
4. Crispy katsu eggplant breaded in einkorn bread, basmati rice and homemade green curry
5. Vegan Creme Brulee with caramel chips and lyophilized raspberries
Bulgarian Menu
1. Red bell pepper, stuffed with drob sarma, with a crust of roasted fresh mushrooms with parsley yogurt sauce
2. Eggplant caviar with sauteed pink tomatoes with bay leaf, noodle chips with smoked paprika and premium bacon rings
3. Fresh nettle soup, snail meat and yogurt
4. Sous-vide and sealed pork neck with pearl barley risotto and spinach cream and roasted butter, „vichy” carrots and baked sauce
5. Homemade cream with rose water, homemade berry jam and a finish of fresh baked kadaif
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