1. Roasted stuffed figs with brie, chives, wrapped in premium prosciutto crudo.
2. Balkan Wellington – shell of yellow chicken fillet, duxelles of forest mushrooms and raw veal sujuk, combined with potato herb dukes on a wine-honey sauce.
3. Portuguese soup with kale, crispy chorizo and kale chips.
5. Chocolate mousse with honey biscuits, brown and white chocolate sand and strawberry cream with mint.
Fish Menu
1. Puff pastry cupcakes with white fish combined with fresh dill salad, fennel, orange zest and premium red caviar.
2. Tuna tataki marinated with orange reduction on watermelon chutney with mint and shallots.
3. Ginger carrot cream soup with salmon croutons and crispy rice crusts.
4. Sous-vide squid spaghetti with almond vellotte on beluga black lentil canapé with carrots and king mushrooms.
5. Homemade profiteroles with lemon cream, merengue and chocolate pearls.
Vegetarian Menu
1. Vegan avocado tartare with lime and spring onions, quinoa with sweet chili and sweet potato with coriander and rice crackers with nori.
2. Not Pizza (baked polenta base, sauteed cherry tomatoes with shallots and oregano and roasted asparagus wrapped in zucchini and vegan chickpea mayonnaise and roasted garlic.
3. Fennel salad with cherry dressing, almonds and roasted black cherries and our macadamia cheese
4. Sous-vide watermelon with balsamic reduction, roasted chickpea tabbouleh with fermented cabbage.
5. Bean brownie with melon salza, green peppers and fresh chili.
Bulgarian Menu
1. Dough baskets with egg pâté with stewed spinach, sheep’s yogurt and roasted walnuts.
2. Our reading of Chirpanski meatballs – potato fondant stuffed with vegetable cream with fresh savoury and beef meatballs with truffles.
3. Wheat soup with Black Angus beef tail, cinnamon, and dehydrated buffalo cheese chips.
4. Stuffed rabbit with apricots, mashed fresh potatoes with french green beans and mint.
5. Creme caramel /flan/ with chocolate layers with amaretto and caramel sauce.
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