1. Young beef tartar in homemade pastry, garnished with yolk cream and horseradish.
2. Fresh baby salad mix with celery, seasoned with slightly spicy dressing and chicken gizzards konfi.
3. Homemade duck pastrami , garnished with aniseed pickle, peach cream and pear sponge.
4. Slow cooked pork in a vacuum environment, garnish with roasted potatoes filled with smoked bacon, slowly roasted carrots and sauerkraut.
5. Lemon tart with Bulgarian homemade kisses.
Fish Menu
1. Marinated salmon, on potato pancakes, marinated beet, herb cream sauce and fresh mushrooms.
2. Shrimp ragu under a blanket, served over a ginger-carroty emulsion and fresh arugula(rucola).
3. Sous vide salmon steak with mussels, celery mousseline and green pea sauce with fresh mint.
4. Wild sea bass fillet on fresh spinach and boletus mushrooms.
5. Deconstructed cheesecake with Baileys, coffee and Oreo cookies.
Vegetarian Menu
1. Beet marshmallow with French goat cheese and fine, crunchy, pressed brusketa.
2. Slowly roasted carrots with organic barley and mascarpone sauce.
3. Celery steak, garnished with homemade mayonnaise with boletus and fresh asparagus.
4. Wild sea bass fillet on fresh spinach and boletus mushrooms.
5. Chocolate mousse from Belgian chocolate with hand-made white truffle.
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