1. Traditional Yorkshire pudding, slow roast pulled veal and horseradish sauce.
2. Croquettes with chorizo, ground game, romesco sauce and lemon aioli.
3. Beef soup with barley and dark beer Guinness.
4. Duck magre with sauteed asparagus, daphionase with potatoes and cassava, and tapioca pearls with passion fruit.
5. Tiramisu with sweet potato and black Bacardi.
Fish Menu
1. Pina colada shrimps with tiger milk.
2. Katsu tuna in a panko crust with white and black sesame, avocado and wasabi mousse and nori tempura.
3. Thai soup with baby squid, green curry and fresh mushrooms.
4. Fish pie with salmon fillet, fresh potatoes and spinach, grilled kalamata and parsley sauce.
5. Lime mousse with coconut cream, avocado, maple syrup and lime peel, with almond and date crumbs, white chocolate shavings.
Vegetarian Menu
1. Chickpras pancakes (blini) with hummus and a mix of wild mushrooms.
2. Sturfry tofu with mango mousse, Japanese mayonnaise and sun-dried tomato with fresh basil.
3. Caramelized parsnips, imperial rice, pomegranate, fresh mint, pickled red onions and tahini dressing.
4. Wholegrain pappardelle with roasted red pepper sauce, cherry tomatoes and oatmeal, zucchini and red beans.
5. Vegan cheesecake with almond flour, dates, cashew cream and blueberry jam.
Bulgarian Menu
1. Our version of chicken with rice – boneless stuffed chicken wing with white rice with herbs on sweet corn cream.
2. Beef meatballs with farm yellow cheese baked in crispy bacon and bean dip with roasted peppers.
3. Einkorn, celery and dried tomato salad, flavored with a dressing of cooked mushrooms and leeks, lemon and fresh herbs.
4. Slow roasted lamb with bulgur pilaf, baby salads and yogurt sauce.
5. ‘Sweet salami” cake with butter biscuits, rose water and candies made of caramelized sunflower seeds.
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