Menu

STARTER

 
 

MOZZARELLA

with oven dried tomatoes, green salad and basil olive oil

 

AVOCADO AND SEEDS

quinoa, tandoori chickpeas, fried pumpkin seeds, green lentil and sesame coated avocado

 

GREEN SALAD WITH SERRANO

and goat cheese stuffed roasted pepper bites

 

SALMON TARTAR

with buttered toast

 

BLACK MUSSELS
steamed in white wine, with garlic and parsley
 

 

TACO

with pan-fried fillet of beef and lime marinated onion salad with coriander

 

FOIE GRAS

with rosemary focaccia, pickled white onions and sour cherry sauce

 

 

SOUP

 
 

CONSOMMÉ

with semolina dumplings

 

SALMOREJO WITH TUNA

chilled cream soup of raw tomatoes topped with tuna slices and baked garlic

 

SPICY LAMB SOUP WITH LEMON

with lamb shank, chickpeas and root vegetables


 
 

HOME MADE PASTA & RISOTTO

 
 

TAGLIATELLE

with dried tomatoes, spinach, basil and Pecorino Romano

 

RICE NOODLES WITH FILLET OF BEEF

soy sprouts, Asian mushrooms, vegetables and coriander

 

LEMON RISOTTO
with calamari tentacles

 

 
 

FISH

 
 

SALMON FILLET

with Moroccan salad of carrots, grapefruit, basil and mint

 

GRILLED SEA BREAM

fennel, radish, spring onions and green herbs salad

 

STUNA FILLET

with oven baked aubergine, edamame, olive oil and mint

 
 
 

POULTRY & GAME

 
 

CHICKEN BREAST

with paprikash sauce anf green ragout of peas, green beans, onions and lemon

 

DUCK BREAST

with warm salad of red cabbage, basmati rice, apples, Chinese mushrooms and wonton chips

 

ROASTED LEg OF RABBIT

zucchini julienne with capers and roasted peppers, mustard tarragon velouté

 

 

PORK

 
 

PORK LOIN SCHNITZEL

with potato salad

 

PORK TENDERLOIN

egg barley with brunoise of vegetables and spinach garlic beurre blanc

 

MANGALITZA COLLAR STEAK

with Lecsó and new potatoes with parsley

 

  

 

BEEF & VENISON

 
 

CHATEAUBRIAND

with asparagus, Hollandaise sauce with capers and pan-fried potato slices

 

BLACK ANGUS RIB-EYE STEAK

glazed with black pepper sauce and crispy potatoes

 

VENISON STEAK

nameko mushrooms with juniper and scallions, baked aubergine and chive crumble

 

 

DESSERT

 
 

PASSION FRUIT PANNA COTTA

and elderflower-citrus compote

 

CRÈME BRÛLÉE

 

CHIA PUDDING

with Calvados whiped cream

 

BLACKCURRANT CHEESECAKE

with white chocolate ganache

  

 

DARK CHOCOLATE CAKE

with matcha ice cream

 

HOME-MADE ICE CREAM AND SORBET

 

ASSORTED ROMANIAN CHEESES