1. Crunchy Italian “Napoli” salami, stuffed with pickled artichokes, flavored dried tomatoes, roasted fresh pepper, baby mozzarella and homemade mayonnaise with cayenne pepper.
2. Liver and apple pate with merlot jelly, served on a crispy French brioche bread.
3. Rabbit terrine with pistachios, wrapped in premium bacon, pear chutney and whole mustard seeds on top of whole-grain crackers.
4. Beef scallops in piccata sauce with mashed potatoes and caramelized fennel.
5. Alsace with butter dough base, pears cooked in Chardonnay, almond cream, English sauce and icing with homemade apricot jam.
Fish Menu
1. Cod fish with 5 spices in rice pastry, garnished with Asian salad with carrots, green onions and sesame.
2. Handmade profiteroles with craqueline and homemade gravlax – with avocado mousse and with cottage cheese, dill and lime.
3. Traditional Finnish soup “lohikeitto” with salmon and caviar pearls.
4. Glazed salmon trout fillet on rice noodles with stewed bamboo and red curry velote.
5. Lavender brulee with unrefined cane sugar, dehydrated lavender blossom and Chantilly cream.
Vegetarian Menu
1. Stuffed zucchini stumps with red quinoa, nettle cream and vegan cheese, served on tomato jam.
Root salad – pumpkin, parsnips, carrots and celery, with Ayurvedic type dressing.
3. Pumpkin soup with coconut milk and fresh mint.
4. Breaded katsu tofu with aromatic spices with curry madras, garam masala and basmati rice with edamame.
5. Cauliflower and buckwheat cake, dark Belgian chocolate topping, sliced almonds and smoked peaches.
Bulgarian Menu
1. Zucchini roll with herbal cream cheese, roasted pepper mousse and a pinch of colored salt.
2. „Chekane“ with home-made fresh cheese with spices and fresh salads.
3. Pencho Slaveykov’s soup – egg fish soup with white hake and lemons.
4. Traditional Bulgarian dish with beef neck with dried peppers and parsnips, in combination with baked potatoes and crispy croutons.
5. Easter bread cake with caramel cream, raisins and rose jam.
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