Roasted and marinated green and red peppers in garlic and dill, served with ahchak
Mix from parsley, frisee salad and shaved fennel with red peppers, walnuts, roasted shallots vinaigrette and smoked cream cheese
Roasted Pumpkin salad with spinach, walnuts, passion fruit vinaigrette, pumpik seeds and goat cheese.
In lemon mousseline sauce with oyster and button mushrooms, crispy onion and taragon
With minced pork with Asian spices, served with katak -tradiional cheese spread
With scallion, kimchi, teriyaki and egg, served with deep-fried calamari
Grilled zucchini in smashed tomato sauce with lovage, pickled zacchini, bazelnuts and ahchak-traditiional dairy product
Caramelized duck liver served with sautee savoy cabadge, chives, vegetables heurre blanc with dill, raw apple and turnip
Tempara battered padron peppers stuffed with ahchak and served with red peppers emulsion
Variety of cured meats, fresh white cheese, honey mustard and toasted bread
Chicken fillet with truffles, served with pumpkin seeds risotto, roasted pumpkin, pickled pumpkin and sage jus
Served with basmani rice with cilantro, button mushrooms, smokedsalmon broth and marinated egg yolk
Rib eye steak served with smoked aubergine puree with tarragon, crispy mushroom polenta and finished with Bardelaise sauce
Slow cooked lamb pie with liver lung and tripe served with carrot cream, roasted carrot, pickled carrots an lamb jus
A twist on traditional Bulgarian recipe with Indian spices and flavors. Potato croquets, served on top of a rich ragout made iwth beef, port and Indian spices, cucumber raita sauce and roasted cashew nuts.
Lamb and beef mince, wraped in bacon, served with lavash bread with stir-fry rice with vetables, yogurt garlic sauce, cucumber, red onion and cilantro salad.
Smoked duck magret, served with moasted parsnip stuffed with mashed root vegetabbles, compressed apples and raspbeery vinegar jus
Roasted aubergine with miso, hazelnuts and fresh cilantro, served with chickpeas curry with brocooli, spinach, roasted tomatoes and edamame
With roasted red peppers, olives and spinach, finished with goat cheese and roasted nuts
Caramelized japanese pancake, stuffed with coconut sorbet, served with Grand Marnier syrup with passion fruit and fruits.
Chocolate tart with tofi caramel center, finished with milk chocolate mousse and christmas ice cream
Yogurt mousse, crispy kadaif, wallnut brittle, raspberry sorbet, lio yogurt and raspberries