Veggie
BUREK PITA WITH BLACK TRUFFLES with Celery Cream, roasted Hazelnuts and Scrambled Eggs
25
ENDIVE SALAD with caramelized Seeds, Redcurrant Hummus and Tahini and Soy Sauce Dressing
10
MUSCAT PUMPKIN SALAD with Onion glazed in Balsamic vinegar, Muscat Grapes, Roasted Walnuts and Rose Hip Dressing
10
JERUSALEM ARTICHOKE AND WALNUT CREAM SOUP
5
TAGINE HARISSA
15
SPROUTED WHEAT FARRO sautéed with Oyster mushroom, Pine Nuts, Dried Plums and Vegan Bacon in Corn, Coconut milk and Green Curry Foam
15
STUFFED DRIED PEPPER with Mung Bean Ragout and Prunes with Ajvar Sauce
15
Fish
OCTOPUS ON ALMOND CREAM
21
SMOKED SAINT JACQUES SCALLOPS with Cauliflower and Coconut Milk Cream and fermented Raspberry Vinegar and Chives Dressing
16
CODFISH AND CELERY SOUP
5
CUTTLEFISH RAGOUT with Homemade Pasta, Cuttlefish Ink and Saffron
22
SEA BASS with Broccoli Cream, Hollandaise Sauce and Fennel with Parsley Oil
30
GRILLED TUNA STEAK with smoked tomato BBQ Sauce and Fine Herbs salad with Blackberry Vinegar and Soy Sauce dressing
25
Meat
GRILLED FOIE GRAS with Blackberry, on Carob and Sunflower seeds Butter
25
30 DAYS TREATED BEEF TONGUE baked in Bone Marrow with Bordelaise Sauce, with Mustard Ice Cream
16
BEEF TARTARE WITH SMOKED BONE MARROW
16
OXTAIL CONSOMME WITH VURDA CHEESE DUMPLING
5
PORK CHEEKS CONFIT with Red Wine and Berry Fruit Sauce and Celery Puree with Black Truffles
20
GRILLED BEEF FILLET with Mung Beans, Bordelaise Sauce and Foie Gras
30
ROASTED LAMB in Baharat Demi-glace and Roasted Pepper Depimento with Walnuts
25
Desserts
LEMON TART with Elderberry-Yoghurt Sorbet and Pine Nuts and Honey Dressing
6
BLACK AND WHITE TRUFFLES Ice Cream praline with Chocolate and Truffles
6
HERITAGE DESSERT
7
GOLDEN MACA
7
CLAY POT Choco – Mint Mousse Trifle
6
REFINED CHEESE PLATE
15