|
|
|
Menu 1
|
|
Menu 2 |
Smoked salmon, red
onions, sweet potato and creme fraiche
stir-fried and wrapped in a savoury crepe accompanied with a leek and
fennel sauce.
|
|
Chef's selection of
smooth and coarse home-made pates with a
mango chutney and cherry compote.
|
A palate cleanser of:
Mango gazpacho with crushed pistachio nuts and flavour-infused olive
oil.
|
|
A palate cleanser of:
Hot Dobrinishte-style rakia.
|
Sherry-marinated
pork tenderloin seared and
baked with wild mushrooms and berries over a creamy brandy sauce.
|
|
New Zealand
leg of lamb, boned and stuffed
with pearl onions, garlic and rosemary complimented by a mint and red
wine sauce. |
|
Apple and fig crumble,
flavoured with cinnamon and topped with creme-anglais and ice-cream.
|
|
Italian Freda -
blackberries and raspberries moulded in
toffee, on a crunchy base laced with baileys, all hidden under a
vanilla cream topping.
|
