Winter

Tomatoes, kyopoolu (roasted pepper and eggplant dip), roasted peppers, marinated onion, farm katak (creamy cheese dip), olives, and bruschetta.

Roasted carrots, pumpkin, parsnip, beetroot and celery, leafy greens, vinaigrette, pumpkin seeds, and fresh cheese.

Mix of leafy greens, raisins, walnuts, quince, sheep cheese mousse with truffle, and vinaigrette.

Iceberg lettuce, croutons, Caesar dressing with anchovies, chicken fillet, and parmesan.

Roasted peppers and carrots, parsley, dill, marinated mustard seeds, and olives.

Hummus with eggplant, farm katak, and spicy cauliflower dip.

Mascarpone, caramelized walnuts, plum jam, and baked sweet bread (kozunak).

Crispy pastry, roasted hazelnuts, green figs, elderberry gel, and truffle olive oil.

Served with wild mushrooms and beef sazdarma (cured beef).

Bean salsa, carrots, tomato sauce, pickles, and fresh herbs.

Beef tongue, oyster mushrooms, caramelized onion, pickle chutney, and parsley; served with marinated mustard seeds, dehydrated egg yolk, and toasted sourdough bread.

Stuffed with farm cow cheese, egg, caramelized onion, and green herbs, served with tomato sauce.

Served with sweet bread (kozunak), blueberry coulis, roasted quince, hazelnuts, and elderberry gel.

With parmesan crust and milk-garlic sauce.

With dill and garlic.

Sauerkraut, leeks, fresh herbs, and crispy pastry.

With yellow cheese (kashkaval), chicken meat, fresh herbs, and sun-dried tomatoes; served with milk-garlic sauce.

Deboned chicken thigh with mushroom ragout, served with cauliflower cream, glazed carrots, and velouté sauce.

Served with potato cream, glazed carrots, and port wine sauce with blueberries.

With parsnip cream, apple puree, port wine sauce, and marinated mustard seeds.

Served with potato cream and pepper sauce.

Served with kachamak (polenta), wild mushroom sauce, and leek chips.

Served with parsnip cream, beluga lentils with coconut milk and fresh herbs, and port wine sauce with blueberries.

Served with roasted root vegetables, okra, velouté sauce, and herb gremolata.

Served with vegetables, edamame, and sesame.

Prepared with miso paste and glazed with BBQ sauce; served with beluga lentils with coconut milk and herb gremolata.

Served with crispy potatoes.

Glazed with BBQ sauce and served with bean dip.

Served with royal pickles (tsarska turshiya).

Beef mince, tomato sauce, garlic, and parmesan.

Guanciale, egg yolks, parmesan, and black pepper.

Carnaroli rice, garlic, parsley, parmesan, mascarpone, and butter.

Carnaroli rice, mascarpone, and pistachios.

Served with hazelnuts and elderberry gel.