1. Cold starters

Vegetable platter

Cheese and meat platter

Bruschetta with beets, feta and blueberries

Bruschetta with roast beef and spicy cheese

Bruschetta with hummus, pesto and chorizo

Bruschetta with avocado and circassian cheese

Bruschetta with spinach and salmon

Chicken liver pate with onion marmalade

Salmon rillette with saffron aioli

Turkey mousse and chorizo ​​with warm apple

Sweet onion marmalade

Dried tomatoes tapenade with sage

Fattoush with a thin flat bread

Nicoise salad with tuna

Ricotta with almonds and baked garlic

2. Hot dishes

Minestrone with beans and spinach

Duck breast with hummus and cherry coulis

Seabass with ptima, pumpkin and zucchini

Flank steak with сhimichurri sauce

Chicken with pearl barley and coconut milk

Lamb kare in aphrodisiac spices

3. Bread



4. Dessert

Fruit plate

Mini chocolate cake

Mini panna cotta

Mini cheesecake

Mini eclair

Number of guests: 20


64 000

Food per person

Total per person

1 340 gr.

3 200