ANTIPASTI FINGER FOODMarinated olives with pieces of focaccia (V)Mini rolls with beef carpaccio with arugula and truffle mayonnaiseSTARTERS TO SHAREBurrata with peach, zucchini and ndujaBimi broccoli, ricotta, lemon, peeled walnut (V)Focaccia with olive oil (V)MAIN COURSEParmigiana with pesto and mint (V)OrLemon polenta with jerked pork and a delicate salad of herbs, capers and red onions
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
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
Amuse-boucheSpring rolls with shrimp and nuoc cham sauceAppetizer ISt. Jacob mussels with mango salsa, crispy garlic chips and cilantro oilAppetizer IIMini-bahn mi with liver pate, lime-coriander sauce and pickled vegetablesSoupBeef broth with aniseed, cloves and cinnamonMain courseThai red curry with duck breast, pineapple, rice noodles and nutsDessertMango sticky rice
PRZYSTAWKI ZIMNE„Tataki” z tuńczyka jakości sashimi, z awokado i wasabi„Jagaimo Sarada” - sałatka ziemniaczana z japońskim majonezem„Kyabetsu no Sarada” - sałatka z młodej kapusty z goma tare„Edamame” z solą morską„Kyuri to Wakame no Sunomono” - sałatka z ogórka i wodorostówZ GRILLA„Sake no Teriyaki” - łosoś „mōwi” w słodkiej marynacie z shoyu i mirin„Ikayaki no Taberu Rayu” - macki ośmiornicy z pastą chilli„Tara no Misoyaki” - dorsz marynowany w miso„Shogayaki” - boczek wieprzowy marynowany z imbirem i czosnkiem„Gyu Yakiniku” - marmurkowy rostbef z sezonowanej na sucho wołowiny„Yakitori Negima” szaszłyki z kurczaka i dymkiDODATKIKolby kukurydzy z masłem misoGrzyby shiitake z masłem umamiRyż z furikakeNA DESERMatcha panna cotta z malinami
Cold finger food appetizers - 2 pieces /ppBeef tartare / pickles / French mustard / pickled cucumber / flexible yolkPotato croquette with dill, served on "Gzik" curd cheeseBreaded prawns served with mango-chili salsa and corianderFior di latte arancini with jus sauce and chipotle mayonnaise and chivesHot finger food main courses - 2 pieces /ppBaked salmon with champagne sauce and a fresh salad of fennel and alpine flowersRoast beff tatakiShredded duck in a "pyza" dumpling with demi-glace sauceFinger food dessert - 2 pieces /ppPanna cotta with lemongrass, kaffir, lime, and Madagascar vanilla / prosecco gelPistachio tiramisuPate choux with coffee cream and nuts
StarterMild seaweed wakame salad (with rice vinegar and sesame oil)orSpicy kimchi salad (sauerkraut with carrots and leek)AppetizerTuna tats poured with ponzu sauce and sprinkled with sesame seedsSoupMiso (soup based on fermented soybean paste with seaweed and tofu)Sushi 12 pieces / person4× futomaki philadelphia (salmon, lettuce, avocado, cucumber, cream cheese)4× california with tempura shrimp wrapped in salmon4× california with roasted salmon and peachWarm courseBulgogi beef (thinly sliced beef grilled with leek and carrots in bulgogi sauce)
SoupMoroccan harira soup with beefAppetizersHummus with pita breadSelection of pickled vegetablesBaked eggplant with anchoviesTabbouleh saladSelection of olivesLabnehMain courseCod sirloin in dill sauce, roasted potatoes, caramelized carrotsDessertTiramisu, fruit selection
