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
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)
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)Warm courseBulgogi beef (thinly sliced beef grilled with leek and carrots in bulgogi sauce)
Ripened cheeses and cold cutsMarinated olivesRoasted pineapple and kimchi saladBeef tartare with egg yolk emulsion, Spanish pickles and truffle mayonnaiseTacos with salmon, watermelon with teriyaki sauce, and aioliToasts with caramelized fennel, spicy kale pesto, and olivesFrittata with smoked bacon, gorgonzola and salsa verde with nutsDips with bread
Ripened cheeses served with picklesPimientos de Padron - fried Spanish peppers from Galicia with smoked saltFrittata with blue goat cheese, pears stewed in cider and herb and nut crumbleTacos with kimchi, wasabi guacamole, and smoked tofuRoasted root vegetables with horseradish bechamel sauce, piquillo pepper and bison grass salsaCelery steak with truffle sauce, celery purée, walnuts and kale
Leek and potato cream with truffleSourdough bread with oscypek, chanterelles, maturing ham and tarragon oil (vege option possible)Sous vide pork tenderloin with king oyster mushroom, white vegetable purée and chimichurriorCod sirloin in citrus-herb crumble with Romesco salsa, baby vegetables and shrimp oilAlmond tart with English cream, port plums and mint
