1. Crispy crustini made from nutbread, wrapped in prosciutto and fresh melon salca
2. Italian arancini with carnerolli rice, baby mozzarella, veal ragout and marinara sauce
3. Whole wheat quesadilla with chicken and mimolate cheese, guacamole and pico de gayo
4. Veal scallopini with steamed manioka/cassava and roasted eggplant caviar, Porto sauce and cream de cassis
5. Sicilian canola with ricotta, mascarpone, chocolate ganaj from Italian chocolate, roasted pistachios and candied fruit
Fish Menu
1. Agnolotti di sepia with bayonets mushrooms, salmon in fish Velouté with dill
2. Tartar from red tuna, caramelized pineapple, combined with mint avocado mousse
3. Fresh salad with squid tentacles, marinated fresh celery and pink tomatoes, with Mediterranean dressing
4. Baked codfish fillet with lime and butter, green French lentil, popped cherry tomatoes with balsamic reduction and roasted sesame, in combination with saffron ayolli
5. Mint cheesecake with lime
Vegetarian Menu
1. Spinach panakote on a bed of walnut crumbles and sour cream dip
2. Salad with radishes, carrots, artichokes and purple carrot with mint dressing
3. Spring rolls froim rice paper, nudels, baby spinach, carrots, cucumber, Kimchu sauce and peanut dip
4. Fajita stake from roasted tofu – marinated in tamaris, lime and coconut sugar, combined with a mung beans, red pepper, avocado mousse and fresh cream cheese
5. Chocolate and orange vegan cheesecake, made with cashew cheese, dates, chia, nuts and coconut
Bulgarian Menu
1. Crunchy cucumber logs filled red pepper, pink tomato, onion, farmed cow cheese and parsley
2. Shingles of 2 types of saddarma (duck and veal) and a bouquet of root vegetables (alabaster/ kohlrabi, celery, bееtroot and roasted carrots) flavored with mustard dressing
3. Crispy pastry with chopped beef stuffing, mushrooms and roasted peppers cream
4. Traditional roasted lamb with bulgur, mushrooms, a mix of fresh baby salats with mint pesto and buffalo yoghurt
5. Traditional Bulgarian “banitsa” (pastry) with Turkish delight and orange
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