Menu - Homa Restoran

Veggie

BUREK PITA WITH BLACK TRUFFLES with Celery Cream, roasted Hazelnuts and Scrambled Eggs

ENDIVE SALAD with caramelized Seeds, Redcurrant Hummus and Tahini and Soy Sauce Dressing

WATERMELLON, GOAT CHEESE AND PISTACHIO SALAD

CREAMY “VERDE” SOUP

TAGINE HARISSA

SPROUTED WHEAT FARRO sautéed with Oyster mushroom, Pine Nuts, Dried Plums and Vegan Bacon in Corn, Coconut milk and Green Curry Foam

Fish

SHRIMP CARPACCIO with Anis Seed infused Flounder Bottarga and Almond Oil and Bergamot Juice Dressing

DONUTS FILLED WITH SMOKED SAINT JACQUES SCALLOPS with Homemade Mayonnasise and fresh unpasteurized Caviar

SEASONAL FISH SOUP

CUTTLEFISH RAGOUT with Homemade Pasta, Cuttlefish Ink and Saffron

KIMCHI - MONKFISH in Dashi soup

GRILLED RED PORGY with Beurre Blanc Sauce and Steamed Fennel

Meat

GRILLED FOIE GRAS with Blackberry, on Carob and Sunflower seeds Butter

30 DAYS TREATED BEEF TONGUE baked in Bone Marrow with Bordelaise Sauce, with Mustard Ice Cream

BEEF TARTARE WITH SMOKED BONE MARROW

CHICKEN IN SPRING PEAS

OXTAIL CONSOMME WITH VURDA CHEESE DUMPLING

60 DAYS DRY AGED RIB EYE STEAK with Jerusalem Artichoke, Boletus Mushroom and Hollandaise Sauce

ROASTED LAMB in Baharat Demi-glace and Roasted Pepper Depimento with Walnuts

Desserts

LEMON TART with Elderberry-Yoghurt Sorbet and Pine Nuts and Honey Dressing

BLACK AND WHITE TRUFFLES Ice Cream praline with Chocolate and Truffles

BAKLAVA WITH PINE NUTS with candied Orange Sabayon and Williams Pear Sorbet

GOLDEN MACA

CLAY POT Choco – Mint Mousse Trifle

REFINED CHEESE PLATE