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
AppetizerCarpaccio of baked young beetroot with goat cheese, walnuts, buckthorn mousse, passion fruit and arugula leavesSoupCream "inspiration" made of white and green asparagus with truffle foam and cheese toastMain courseOne to chooseGrilled beef sirloin medallionsorGrilled zander in oriental herbs and banana leaf with citrus sauceorGrilled chicken skewers in korean marinade with ginger soy sauce, served with grilled vegetables and potatoes baked in herbal butterDessertClassic tiramisu with champagne sauce and strawberriesMenu for childrenSoupHomemade tomato soup with noodlesMain courseGrilled chicken tenderloin with mashed potatoes and young carrots in butterDessertStrawberries in liquid chocolateThe price of the menu doesn't contain the cost of renting and transporting the grill
BreadMarinated pork neckSausagesMini beef burgerNachos with avocado salsaShrimps with mango salsaTroutGrilled vegetable skewersChicken skewersGrilled potatoesMixed saladsDessertMeringue with fruitGrilled pineappleApple tart
BreadSausageBlack puddingChicken wings in honeyGrilled potatoesVegetable skewersGrilled asparagusMarinated troutNachos with avcado salsaMixed saladsGrilled halloumiBeef entrecoteShrimps with mango salsaGrilled tofuDessertCheese boardMeringue with fruitApple tart
AppetizerRoasted red pepper tartare with walnuts, pomegranate molasses, and herb dressingMain courseSea bass fillet with truffle and white asparagus in champagne foamDessertPistachio sponge cake with Greek yogurt and honey foam, and raspberry powder
