1. Chapati basket of spinach bread stuffed with mung beans, roasted red pepper, onion jam, beef tongue and coarse mustard sauce
2. Pork counter fillet marinated in brown sugar and cinnamon, wrapped in premium bacon in combination with beer barbecue sauce and pumpkin chutney with honey, cinnamon and thyme
3. Fresh salad with baby spinach, arugula, organic red rice, orange fillets, pomegranate, citrus dressing and duck leg confit
4. Chicken fillet suprim with crispy skin and mousseline with truffle, in combination with carrot and wild mushroom puree and quickly fermented carrot fillets , with a sprinkling of quinoa popcorn and sauce Ju
5. Walnut pie with pecan with a base of butter dough, caramel and English orange sauce
Fish Menu
1. Shrimp on arborio rice risotto with cuttlefish ink and mango sauce
2. White fish and salmon fillet, wrapped in dill jelly with perno , with salmon caviar and lemon and orange zest
3. Traditional French thick soup Bouillabaisse with squid tentacles, white fish, mussels and fennel
4. Wrapped in kadaif cod fillet on mashed potatoes with peas and fresh red pepper, homemade teriyaki and wild mushrooms broth
5. Mojito cheesecake with wholegrain biscuit base, dark chocolate, butter, buco cream cheese, mint and jelly mojito
Vegetarian Menu
1. Roasted cauliflower and chickpeas falafel with three creams – beets with mint, almonds with garlic and avocado with jalapeno
2. Vegan muffin omelette made of silk tofu, chickpea flour, edible yeast, fresh peppers, sweet corn and fresh vegetable salsa
3. Salad with pumpkin, fennel, pomegranate, figs, French lentils, vegan parmesan, roasted cashews, orange, lemon and ginger
4. Carnaloni rice risotto with sweet potato cream, sautéed chestnuts and crushed whole grain crackers
5. Orange fudge with cocoa 72%, almond and wholemeal flour, olive oil with orange peel, orange peel jam, pistachios and dehydrated orange slices
Bulgarian Menu
1. Blanched leek tubes with forest mushroom and truffle cream and bacon crumbs on polenta with “crotmatch” and traditional spices
2. Salad with stewed red cabbage, liver with sweet wine, bulgur, onion and honey mustard
3. Cream of pumpkin soup with lentils, sour cream and a mix of roasted seeds – sesame, flax, pumpkin, sunflower, thyme and oregano
4. Delicate pieces of beef with prunes, spelt with mushrooms and onions, and leek straws
5. Pie with puff pastry, Turkish delight cream with rose water, red apple and “boza” gel
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