AppetizerSmoked trout with herb oil, marinated radish and horseradish remouladeMain courseTurbot fillet with barley groats with vegetables and yoghurt dressingDessertTart with strawberries and rhubarb with kefir ice cream
€/pp for10 people
Chef Antonio Nicastro i Tania Montes de Oca Campbell
AppetizersPrawn tartare with mango vinaigrette and French chlorophyll coral tuile wafersScallops with citrus emulsionFirst courseGreen risotto with red prawnsMain courseJohn dory fish baked with menier sauceDessertChocolate in different texutres
Amuse boucheCeviche / dates in crispy bacon / Belgian endivesFirst courseAsparagus risottoMain courseSeared scallops with lemon saucePork tenderloin with date and corianderDessertBignè coated in pistachio cream (deep-fried dough)
StarterMiso soupTempura with prawns and vegetablesFirst courseSoba noodles with teriyaki salmonMain courseSushi selection (to discuss with client)DessertMochi - traditional Japanese biscuits made of sticky rice with toppings
StarterHummusBaba Ganoush - Arabic salad with eggplant and sesameGreek saladFirst courseTabbouleh - Lebanese vegetable saladMain courseMoussaka - Greek casserole with eggplant, tomatoes and minced meatOctopus saladDessertFeta me meli - fried feta cheese topped with honey and sprinkled with sesame seeds
Cold dishesOrzo pasta / sun-dried tomatoes / feta cheeseYoung potato / gherkin / mustardChicken / romaine lettuce / caesar saucePickled cucumber / soybeans / prawnsSalad with asparagus / mint / marinated mushroomsHot dishesChicken yakitoriYakitori tofuVegetable kebabsMini burgersGrilled chicken breastsCorn on the cobBaked potatoes / smoked cottage cheeseA set of dressings and breadThe menu price does not include the cost of renting and transporting the grill
Cold appetizerRaspberry tomato tartare with herbs and sproutsHot appetizerAsparagus with lemon pureeSoupSmoked eggplant soupMain courseRisotto with mushrooms, vegan hazelnut butter and boletus powderDessertFrozen forest fruits with hot vegan white chocolate
AppetizerGrilled white sausage / buttermilk-chive mashed potato / dark sauce based on porter beer / savoy cabbage with garlicSoupCream of roasted peppers and tomatoesMain courseDuck breast / gratin potato / green asparagus / apple mousse / kale chips / oil of smoked vegetablesDessertFrench crêpes suzette with orange sauce, mint and fresh orange
