SoupRoasted hokkaido pumpkin cream with ginger, coconut milk and sesame oil with roasted Brazil nutsMain courseRed lentil curry stew with vegetables, kaffir leaves and lemongrass served over cooked jasmine rice, sprinkled with fresh coriander and sesame seeds and drizzled with lime juiceDessertCoconut tapioca pudding
AppetizerWhite bean lard with smoked tofu and onion crackling served on a slice of homemade whole grain rye bread with pickled cucumberSoupOnion soup with croutonsMain courseBreton-style beansDessertApple pie served warm
Cold appetizersHummus with botvin and fresh vegetablesMuhammara - Pepper paste with nuts and pomegranate molassesBaked eggplant with anchoviesMini-cakes with herbal curd and Kalamata-OliveSalad mix with dressingPita, baguette, olive oilHot appetizersSamosa with mutton and raita saucePadron peppersPatatas bravas with aioliMain coursePaella with chickenorVegetarian paellaDessertDulce de Leche cheesecake
To startMinestrone souporCreamy tomato soup with premium extra virgin olive oil, basil pesto, mascarpone cheese and cheese croutonsorPanzanella salad with burrataorCaprese salad with mozzarella di bufala, premium extra virgin olive oil, fresh ground pepper, Himalayan salt and fresh basil leavesMain courseBaked ossobuco in tomato sauce served on polentaorLazaniaorFettucine verde with spinach pesto, fried cheese and green vegetablesorRavioli stuffed with mascarpone cheese and spinach served in a light wine and butter emulsion with tomatoes, seasoned crudo ham and arugula saladorTagliatelle carbonara with aromatic guanciale, pecorino romano cheese, freshly ground pepper and premium country eggsorSaffron risotto with Italian carnaroli riceDessertPerfect Italian TiramisuorPanna cotta with raspberry mousseAll pastas are made from scratch by the chef with his own hands either on site or in advance - depending on the conditions, from the highest quality country eggs and original Italian semolina caputo rimacinata
SoupRoasted cauliflower cream soup with truffle oil, fried cauliflower florets, crunchy roasted nuts and chivesMain courseButter-roasted halibut fillet served over creamy mashed potatoes with St. Jacques clam beuerre blanc with a refreshing fennel saladDessertCreme brûlée with raspberries
AppetizerRoasted mackerel, pickled radish, cucumber, green pea puree, aromatic olive oil (green asparagus in the vege version)Main course IRisotto, asparagus, green peas, roasted sea bream, and Jerusalem artichoke chipsMain course IIDuck breast, sweet potato puree, branch broccoli and fondant potatoDessertChocolate tart with fruit
Appetizers - trilogyTrio on one plate:Grilled zucchini mini roulade with chickpea paste, young vegetables sprinkled with green olive oil with the aroma of spring vegetablesKing prawns marinated in lemongrass and kaffir with green asparagus, served on saffron creamBeef tenderloin roulade with white asparagus, organic sprouts and green pea and wasabi mousseIntermezzoLime and lemon sorbet on caramelized pineappleMain courseBeef tenderloin, New York style potato, grilled vegetables, asparagus, hollandaise sauce / pepper sauce / side: salad of wild lettuce, roasted peppers and garden dressingDessertCannelloni mango - passion fruit with lemon curd, puff pastry, caramel, enclosed in a white chocolate casing, almond crumble, roasted butter ice cream
Appetizers buffetSoup (served individually): Ukrainian borschtGreek saladSalad with goat cheese, pear and forest fruit vinaigretteSalad with smoked chickenTzatzikiSauces: aioli, BBQ sauce, tomato salsaGrillBBQ ribsPork shashlik with vegetablesChicken shashlik with vegetablesMini burgersLamb marquezSeasoned entrecoteAsparagusCornPotatoesDessertsCatalan creamCaramel cheesecake with fruitMini meringue with mascarpone and fruit
Salads and additivesPotato salad / gherkin / charlockCaesar salad with grilled chickenShrimp cevicheOrzo pasta / sun-dried tomatoes / feta cheeseBread, flavored butterPickle setGrilled dishesChicken souvlakiPork satayeChicken drumstick in BBQ marinadeCorn on the cobPotatoes with smoked cottage cheese and chivesGrilled white sausagesThe menu price does not include the cost of renting and transporting the grill
Appetizer ICold smoked wild salmon in spices with orange albedo puree, wild garlic pesto, piperadeAppetizer IIArtichoke hearts in saffron sauce with black garlicMain courseCognac flambéed wagyu or black onyx beef with fresh truffle, TsuyuDessertYoghurt ice cream on liquid nitrogen, with mastic resin, with pistachio florentine, eucalyptus honey and raspberry powder
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
Dishes to sharePaste of smoked cottage cheese with salmon roe and chivesBaba Ganoush paste with pomegranate and parsleyBread with butter sprinkled with Maldon saltFrench toast with vanilla cream and fruit (warm)Bagel with smoked salmon with Philadelphia, capers and red onions
