Spring salad with fresh goat cheese and parmigiano, bouquet of fresh leafs, cucumbers, carrots, radishes, cherry tomatoes, hazelnuts and pomegranate

230 g/ml

Fresh spinach salad with hummus of chickpeas and tahini,with mustard dressing , croutons and caramelized shallots fattoush / 230 gr. (vegan dish)

Warm forest mushrooms on summer salad with crispy iceberg, fresh spinach, fine vegetables and balsamico vinaigrette / 230 gr.

Roasted eggplant with fresh buffalo cheese, buffalo “Katak”, tomato-fennel salsa and roasted peppers.

250 g/ml

Traditional white sheep cheese with tomatoes, roasted peppers, onion, “Katak” with fresh cucumbers, walnuts and garlic in balsamic-sun dried tomato dressing.

250 g/ml

Fritted crispy calamari on a bunch of leaves, celery and peppers seasoned with spicy- sour garlic dressing / 230 gr.

Tartare of salmon teriyaki and lime, carrot - curry mayonnaise, pickled ginger and red caviar 180 gr.

Italian Burrata cheese with pink tomatoes, roasted cadaif with Provencal herbs, marinated asparagus with orange peels and Tagiasca olives / 250 gr.

"Vitello Tonnato" - marinated veal fillet in tuna sauce, capers, spinach, cherry tomatoes, icebergs and radishes / 150 gr.

Aromatic tomato soup with pesto and parmigiano / 260ml.

Tripe soup "Chef‘s" by our original recipe with milk and butter / 260ml.

Tarator cold soup with buffalo youghurt, cucumbers, walnut bruchetta, cream cheese espuma and dill – garlic oil / 260 ml.

Rib eye steak "Black Angus USA" with Spring potatoes or vegetables from the grill.. (write in comments approximately тhe weight of the stеak, the price is for 100 gr.)

100 g/ml

"Adana kebab" lamb with kioupoolou spread, Pita bread, yoghurt with levurda, crushed red onion with parsley, lettuce and lemon / 260 gr.

Classic "Beef" burger with Spanish crunchy bacon, Asiago and Chedar cheese, “Chef's” sauce and summer pickles served with home-made fried potatoes. / 250 gr.

Quinoa with Arabian spices, artichoke, grilled vegetables and puree from dates with orange / 250 gr. (vegan dish)

Grilled veal meatballs on pita bread, homemade “luteniza”, marinated hot peppers and french fries / 300 gr.

Roasted beef fillet with forest herbs, crispy onion, young potatoes and carrots on “Jus” with pepper / 250 gr.

Quail (deboned) stuffed with champignons and porcini mushrooms, served on creamy risotto, herbs and cracker with mushrooms / 250 gr.

Pork fillet "Sous Vide" with savory and rosemary, peas and peppermint puree, tomato marmalade, wild mushrooms, bacon popcorn, sauce with olives and pearl onion / 250 gr.

Tagliatelle pasta with shrimp, octopus, salmon and scallops Saint Jaque in Velote sauce with Pernod foam and cuttlefish ink 230 gr.

Prawns and vegetables tempura served with two sauces - spicy with “Sriracha” and citrus “Ponso” / 250 gr.

Octopus from the grill with olives "Tagiasca", purees of peas and carrots, olive oil with smoked pepper and lime / 230 gr.

Jamon wrapped sea bass with fennel and Pernod on potato musselin, sautéed cherry tomatoes with chorizo and mushroom veloute / 250 gr.

Vanilla crèmeBrulegratinatedwithcane sugar served in pineapple / 160 gr.

Philadelphia cheesecake “Chef’s” style, glazed with apricot / 160 gr.

Pavlova with lime-sponge cake, strawberries, mascarpone cream and lemongrass / 160 gr.

Yuzu tart with compressed peaches, almonds and poppy biscuits, raspberries and maracuja sauce, home-made ice cream / 160 gr.

Summer dessert with raspberry mousse, sorbet and coulis, pistachio sponge with rum, pralines and chocolate cream / 160 gr.

bread

Wholemeal bread

Fork, knife, napkin

1 Piece.

Spoon, napkin