AppetizerSmoked salmon in capersMain courseBeef cheeks stewed in beer with barley risotto and onion in beer sauceDessertChocolate ganache cream with salted caramel chop
€/pp for10 people
Chef Antonio Nicastro i Tania Montes de Oca Campbell
StartersMango, tomato and beetroot tartareMussels in vinaigrette (with dry ice)First coursePierogi with fresh truffles and boletusMain courseGalician octopus leg with on a bed of potatoes (smoked on the table)Duck breast, red fruits and fresh vegetablesDessertMini Easter Baba with ronChocolate in textures
AppetizerKale salad with smoked cottage cheese, young caramelized beetroot and pumpkin seed crumbleMain coursePike perch fillet with new potatoes, asparagus and dill sauceDessertKohuke - cottage cheese bar with forest fruit coulis sauce with ice cream and trójniak honey
AppetizerSmoked trout with herb oil, marinated radish and horseradish remouladeMain courseTurbot fillet with barley groats with vegetables and yoghurt dressingDessertTart with strawberries and rhubarb with kefir ice cream
AppetizerBeet carpaccio with arugula and goat cheeseCheese and cold cuts boardTabbouleh with tomatoes, olives and mintSalad with blanched asparagusGreek saladSoupChicken noodle soupMain coursePork cheeks in plum demi glace with chives puree and pickled beetrootsFinger food - saltyMini potato pancakes with home-made cottage cheese and salmonMini beef tartare with picklesTartines with spicy chorizo and herb cheeseFrittata with beetroot, cream and chives mousseSpring rolls with sweet and sour sauceFinger food - sweetChocolate mousse with fruit in gelPanna cotta with mango mousseWafers with caramel and nutsCheese cake
