1. Crispy cones of Italian prosciutto filled with cream cheese, dates and walnuts.
2. Beef Meat Pizza with fresh arugula, marinated artichoke and home-made chipotle mayonnaise.
3. Barley salad with chorizo chips, baby spinach, orange and roasted pumpkin seeds.
4. Veal scallopini, grilled corn with herb butter and roasted eggplant caviar.
5. Belgian chocolate brownies with three types of roasted nuts, salted caramel and bourbon vanilla ice cream.
Fish Menu
1. Frog leg candies in white and black sesame crust on celery muslin.
2. New Zealand green mussels with herb crumbs and parmesan.
3. Bluefin tuna tartare with avocado mousse, black and white sesame seeds, crispy whole grain spelt crackers and passion fruit puree.
4. Fagri (sea bream) with crispy crust and spelt risotto with beetroot.
5. Cake with two types of chocolate – dark and white Belgian chocolate in a фруиту combination with passion fruit puree.
Vegetarian Menu
1. Stuffed royal mushroom with nettle risotto, cashew cream and vegan yellow cheese.
2. Spring rolls with, noodles,, baby spinach , carrots, cucumber, kimchi sauce and peanut dips.
3. Salty cheesecake with sun-dried tomatoes, silk tofu, roasted walnuts and pumpkin seeds and crunchy base.
4. Buckwheat noodles in combination with two types of Shiitake mushrooms, red peper, rice vinegar, sesame oil and scallions.
5. Fresh mango mousse with coconut oil, fine oatmeal, fresh blueberries and almond chips.
Bulgarian Menu
1. Casserole in pink tomato with minced veal, quail eggs and mushrooms.
2. Rolled and deboned rabbit legs in crispy homemade pastry with prune sauce and merlot.
3. Pencho Slaveykov’s soup – egg fish soup with white hake and lemons.
4. Stuffed pork tenderloin with dried tomatoes and almonds, white truffle sauce, slowly roasted yellow turnip sticks and homemade mousse of roasted tomatoes, peppers and garlic.
5. Bean cake with homemade rosehip jam, carrot jam and coconut shavings.
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