1. Vitello tonnato paired with sautéed shrimp and shimeji mushrooms, on a bed of pea pancakes.
2. Crispy pastry rolls, filled with chopped Black Angus shoulder, chipotle sauce, and spicy parsley salsa.
3. Soup with fish sauce, rice noodles, beef tenderloin, miso paste and spring vegetables.
4. Duck breast with creamed cabbage, sautéed radishes and baby spinach, paired with caramelized apple and Chardonnay sauce.
5. Our homemade puff pastry mille-feuille with milk chocolate and mojito mint jelly, garnished with fresh strawberries.
Fish Menu
1. Roasted frog legs with herb crumbs on celery spaghetti with cream sauce.
2. St. Jacques clams carpaccio with strawberry oatmeal cookies, celery cream and dark balsamic pearls.
3. Cream of fennel soup with sautéed calamari tentacles and ginger tuile.
4. Steamed king mackerel, stuffed with white fish and porcini mushrooms mousse, combined with tomato polenta, field mushrooms and truffle sauce.
5. Shortcrust pastry, filled with caramelized pineapple with coconut cream and smoked eel, glazed with kabayaki sauce.
Vegetarian Menu
1. Our “tarator“ panna cotta with cucumber fresh, plated on whole wheat crackers, with a sprinkle of crushed walnuts.
2. Nettle muffin with a liquid center of cheesy fondue, combined with goat yogurt and fresh red pepper, carrot and mint salsa.
3. Dobrudzha lamb pie with sweet onions and cream of rice with spearmint.
4. Raw venison sujuk (sausage) with traditional patatnik, cheese mousse, dried tomatoes, pickled padron peppers and veal aus jus sauce with rosehip marmalade.
5. Filo pastry, filled with pistachio caramel flan, sugar syrup gel with lemons and caramel chips.
Bulgarian Menu
1. Beef brain candies (in potato shell), with spicy rose water mayonnaise and smoked paprika, plated on pickled roasted peppers.
2. Cabbage wraps (sarmi), filled with carp and prunes, walnut sauce, and a Little Gem bowl filled with fresh green salad.
3. Our tripe soup, homemade bread with crispy beef tripe, reduced tripe soup broth, and roasted garlic mousse.
4. Slow-roasted venison with carrot and fennel mousse, mint and rosemary sponge cake, cherry tomatoes, red orange fillets, jus sauce and orange chips.
5. A nest of roasted kadaif, flavoured with a syrup of with Bulgarian brandy (rakia) and red cherry liqueur, with mascarpone mousse and rosehip marmalade.
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