SaltyWakame seaweed salad (cold / vege)Spherical beets (cold / vege)Eggplant parmesan (warm / vege)Quiche with bacon and cheese (warm)Salmon tartare with mango and beetroot (cold)Green risotto with shrimp (hot)Ravioli with mushrooms and fresh truffles (hot / vege)Beef tenderloin with red wine (hot)Smoked octopus with purple potatoes (hot)SweetTiramisu with a creamy nut basePear and strawberry cheesecake
Cream puffs with serrano ham and sage and sheep's cheeseTomato and watermelon soupShrimps with citrus aioli on a sweet potato chipBeef tartare with lovage mayonnaise and French mustard and capersOlivesLightly grilled tuna on romesco salsa with sesameGrissini with ripening hamMonkfish CevicheGoat cheese caramelized on puff pastry with beetroot jamZucchini rolls with cheese, honey and almondsMussels in paprika vinaigretteVegetables marinated in kataifi dough with majo sweet chilliFruit saladWhite Chocolate CheesecakeBrownie with walnut spread and raspberries
Mussels in pepper and orange vinaigrette sauceShrimps in pil-pil sauceCod croquettes with orange aioliPinchos with quail egg, Serrano ham, and caramelized onionZucchini rolls with goat cheese, honey and almondsSpanish tortilla with vegetablesTomato and watermelon gazpacho with diablotkaMelon with Serrano hamDuck liver pate with red wine jellyCrema Catalana with raspberriesMini meringue with mascarpone and strawberries
Menu of cold appetizers from chef Michał SochaSAVORY APPETIZERSMini burger with crispy chicken, pickled carrotsKofta with yoghurt sauceWaffle with cottage cheese, avocado and corianderPuff pastry with turkey in hoisin sauceBruschetta with chorizo SWEET APPETIZERSMini meringues with passion fruit cream and fruitChocolate mousse with raspberriesPowyższe menu nie jest przygotowywane w kuchni Klienta, a jest dostarczane przez chefa przed przyjęciem
PARTY PREMIUM menu with cold appetizers from chef Michał SochaSAVORY APPETIZERSShrimp in tempura with mangoOyster (fine de claire) with grapefruit and cucumber salsaTuna tartare, leek, sesame, wakameMini burger with crispy chicken, pickled carrotsKofta with yoghurt sauceWaffle with cottage cheese, avocado and corianderPuff pastry with turkey in hoisin sauceBruschetta with chorizoSWEET APPETIZERSMini meringues with passion fruit cream and fruitChocolate mousse with raspberriesThe above menu is not prepared in the client's kitchen, but is delivered by the chef before the party
Dishes on a tableCOCTAIL PARTY BUFFETHummus in three flavors with crunchy vegetables and olive oilBaked aubergine with almonds, yogurt and salsa from herbsCaramelized pear with goat cheese and rucola moussePate chicken with sour cream on butter breadProsciutto di parma with creme fraiche and melonRillette of smoked trout with cucumber and lemon oilDutch herring with marinated plum, plum vinegar and flaxseed chipSWEET BUFFETChocolate mousse with forest fruits and sea saltChia mango pudding with yogurt and almonds
Beef tartare with mustard and capers on rye breadTuna tartare with soy mayonnaise with kohlrabi and corianderRoasted beetroot salad with roasted sunflower seeds with apple and apple cider vinegarVegetable sticks made of carrots, fresh cucumbers, and peppers with herb sauceShrimp with mango salsaMini beef burgersWaffle with chocolate mousse and fruitMini muffins with vanilla pudding and fruit
COLD APPETIZERSRoasted cauliflower, hazelnuts and celery saladBeetroot, leek and nutty vinaigrette saladTurnip cabbage with watercress and joghurtPear with fennel and Pecorino cheeseHOT APPETIZERSOctopus with potatoes, pickled leon and harissaRoasted sweet potato with figs, goat cheese and chilliGreen beans with shiitake mushrooms and nutmegRoasted eggplant with chermoula, couscous and joghurtSOUPPumpkin soup with moghrabiehMAIN COURSESea bream with beetroot and sumacDuck breast with blood orangeBeef meatballs with za'atar and fava beansDESSERTRoasted fig with ricotta and pomegranate molassesDishes are served on platters to share and there are not as many portions for each item as there are people
Amuse-boucheOyster with grapefruit granita with red pepper and rosemaryAppetizer ITuna slices with avocado mousse, roe and chive oilAppetizer IISt. Jacob mussels with topinambur puree with roasted butter and appleSoupBouillabaisse with clams and shrimpsMain courseOctopus on grilled bell pepper and feta paste with roasted tomatoes and olivesDessertMango and passion fruit cream
€/pp for10 people
Chef Antonio Nicastro i Tania Montes de Oca Campbell
Amuse-boucheToast with nut hummus, roasted cumin, pomegranate and cilantroAppetizer IEggplant rolls with feta and date stuffingAppetizer IIMini lamb koftas with grilled bell pepper and feta paste with mint salsaSoupTomato soup with lamb and chickpeasMain courseCod fillet with mint couscous, tomato salsa and tahini sauceDessertBaklava with rose syrup and pistachios
