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
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
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)
