APPETIZERMarinated beef with forest mushrooms, cold pressed rapeseed oil, ripening cheese and rosemarySOUPCream soup with parsnip and pear with nigella and cider jellyMain course ILong roasted bacon with red cabbage puree, hazelnuts, dark sauce and kale chipMain course IIPumpkin dumplings with burnt butter, almonds, pumpkin seed oil and pumpkin powderdessertWhite chocolate mousse, roasted white chocolate, marinated pear
AppetizerAsparagus with serrano ham and sous vide eggsSOUPCauliflower cream with hazelnuts and cocoaMain courseDuck breast with roasted endive, orange and saffron sauce and celery puréeDessertMeringue with chantilly creme, strawberries and fresh mintKids MenuSoupTomato soup with mozarella, basil and olive oilMain CourseFree range chicken breast with baby carrots, asparagus and peas with a honey glazeDessertMeringue with chantilly creme, strawberries and fresh mint
Appetizer (on platters)Shrimp cocktail, shrimps, mixed salads, smith apple, mango, cherry tomatoGoat cheese, pine nuts, pickled pear, fresh pear, cherry vinaigrette, arugulaTuna tartare, avocado and cucumber with mango pulp, chili, coriander and beetroot jamBeef tartare, pickled shimeji mushrooms, truffle butter, shallot, caper fruitCheese, meats, bread, butterZucchini rolls stuffed with ricotta mousse with basil, olive oil and coarsely ground pepperSoup (one to choose)Cream of white root vegetables with truffle oil and chives emulsionHarira soup on vegetables with green lentils and spices (vegetarian)Main course (one to choose)Wellington sirloin, potato gratine, Berne sauce, roasted seasonal vegetablesTurbot fillets in emulsion of pickled lemon on black pudding puree with herb saladCauliflower steak and stuffed zucchini (vegetarian)Dessert (on platters)Chocolate-orange mousse on the bottom of the brownieTart Tatin with caramelFilleted fruitWhite chocolate cheesecake
AppetizerCod Ceviche with crème fraiche, passion fruit and mango jellySoupMoroccan Harira (version without meat)Main courseFree range corn chicken breast on mustard puree with butter sauce and baby spinachDessertAlmond tart with apple mousse and vanilla ice cream
AppetizerBeet carpaccio with arugula and goat cheeseCheese and cold cuts boardTabbouleh with tomatoes, olives and mintSalad with blanched asparagusGreek saladSoupChicken noodle soupMain coursePork cheeks in plum demi glace with chives puree and pickled beetrootsFinger food - saltyMini potato pancakes with home-made cottage cheese and salmonMini beef tartare with picklesTartines with spicy chorizo and herb cheeseFrittata with beetroot, cream and chives mousseSpring rolls with sweet and sour sauceFinger food - sweetChocolate mousse with fruit in gelPanna cotta with mango mousseWafers with caramel and nutsCheese cake
Amuse-boucheKolokithokeftedes - zucchini balls with mint and a sauce of yogurt and roasted garlicAppetizer ISalad with watermelon, feta, mint, cucumber, tomato, onion, olives and fresh oreganoAppetizer IIToast with grilled bell pepper and feta paste with anchovies and parsleySoupAvgolemono - lemon soup with chicken and thymeMain courseLamb loin with roasted eggplant puree, red wine sauce and spinachDessertFilo pastry stuffed with cream cheese with honey and sesame seeds
