I MENU

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BEETROOT-GOAT CHEESE SALAD

SLOW COOKED LAMB RUMP WITH ROASTED POTATO CREAM AND MUSTARD SAUCE

SEA BUCKTHORN TART

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II MENU

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TOMATO SOUP WITH FETA

PORK TENDERLOIN WITH APPLE-CELERY CREAM AND WHEY SAUCE

TONKA BEAN CREME BRULEE WITH ICE-CREAM

III MENU

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ZUCCHINI WITH PISTACHIOS CREAM

TANDOORI SALMON WITH CAULIFLOWER COUSCOUS AND WINE SAUCE

GRILLED POUND CAKE WITH CHOCOLATE ICE-CREAM 

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IV MENU

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MOZZARELLA SALAD WITH PESTO

DUCK BREAST WITH BLACK SALSIFY CREAM AND WINE-RASPBERRY SAUCE

MINT PANNA COTTA

2-course menu will be served with bread selection, herb butter and water.

3- course menu will be served with bread selection, herb butter, water, coffee or tea.
Please inform about people with gluten or lactose intolerance at least 72 hours in advance to whom will be served suitable menu.

Groups are considered of 10 or more people. The same menu must be chosen for the whole group