1. A yellow chicken roll with a pineapple slice, pineapple pearls, genovese pesto and pineapple chips.
2. Grilled beef tongue and apples with spinach hummus with prunes and apricot sauce.
3. Warm red lentils salad with fennel, carrots and zucchini, homemade turkey sausage fresh arugula and mustard-garlic dressing.
4. Lemon scaloppinе from pasture-raised Eastern Balkan black pig, with potato mousse with oyster sauce and miso paste, sautéed carrots, daikon and roasted pumpkin seeds.
5. Basque cheesecake (baked cheesecake) with bacon and tomato jam and a white chocolate bowl.
Fish Menu
1. Brazilian tapioca flatbreads, filled with white fish mousse, onion cream with green curry and black olive powder.
2. Yellowfin tuna tartare with tomatoes, avocado and chives in black omelette with cuttlefish ink and mango and passionfruit chutney, with toasted sesame seeds and cayenne pepper.
3. Quiche with smoked salmon, ricotta and broccoli, orange salad with smoked salmon, pickled cucumbers and radishes and perno chips with poppy seeds.
4. Umbrina (shi drum) fish filet, cooked on a griddle and covered with crispy capers and homemade breadcrumbs, plated on sautéed chanterelle mushrooms, steamed fresh asparagus, zabayione sauce with horseradish.
5. Tangerine tart with aperol and caramelized almonds, in a combination with sour cream and citrus jam, and buttery pastry crumble.
Vegetarian Menu
1. Roasted eggplant with tomato salsa with sautéed onion and oregano, vegan macadamia cheese and tomato consommé, garnished with dehydrated cherry tomatoes.
2. Cannelloni filled with edamame, ricotta and carrots, on a zucchini cream with walnuts.
3. Parsnip and green apple soup, sautéed chestnuts with sage and sage chips.
4. Celery steak on Moroccan couscous with fresh broccoli, with dried cranberries hydrated in cognac, citrus sour cream and Asian sauce.
5. Peanut butter and silky tofu mousse, our banana cookies, chocolate ganache with coffee and coconut cream, and milk chocolate and berry candies.
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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