classic Menu

€ 50* 

*Price per person

**10% service fee will be applied from food and drinks services

set 1

COLd STARTER FOR SHARE

Assortment of international cheeses accompanied with biscotti and condiments
Assortment of smoked fish and shrimps, served with condiments
Assortment of Italian cold cut meats, served with sun dried tomato and gherkins
Seabass crevice on beetroot carpaccio
Rabbit terrine served with condiments
Vegetable crudités with 2 kinds of dip sauce

INDIVIDUAL HOT STARTERS

Bell pepper stuffed with sarmale
Steamed dorado fillet on fresh asparagus with microgreens

MAIN COURSE INDIVIDUAL

Beef tenderloin with potatoes gratten sautéed spinachand red wine sauce


€ 60* 

*Price per person

**10% service fee will be applied from food and drinks services

 

set 2

SHARE STARTERS

Assortment of international cheeses accompanied with biscotti and condiments
Assortment of smoked fish and shrimps, served with condiments
Assortment of Italian cold cut meats, served with sun dried tomato and gerkins
Seabass crevice on beetroot carpaccio
Grilled vegetable terine
Cherry Tomatoes and Mozarella sticks with pesto sauce
Vegetable crudites with 2 kinds of dip sauce
Chicken liver mousse with croutons and condiments

COLD STARTER

Salmon and Tuna tartar

HOT STARTER

Roasted duck breast with mini vegetables, edamame pure,
edible flowers and mini boiled and seared potatoe

Sarmale stuffed in bellpepper

Main Course

Beef tenderloin with potatoe gratten sauteed spinachand red wine sauce


€ 65*

*Price per person

**10% service fee will be applied from food and drinks services

set 3

SHARE STARTERS

Slow cooked duck breast with fresh fruits sauce and caramelized pear
Jumbo shrimp in avocado salad served in shot glasses
Asparagus Roast Beef Roll-Ups
Rabbit terrine served with condiments
Avocado salmon tartar dressed with purslane
Parisienne melon and proshutto skewers in melon skin basket
Vegetable crudites with 2 kinds of dip sauce
Red caviar and condiments

HOT STARTER

Pan seared Foie grass with berry sauce on brioche bread
Steamed dorado fillet on fresh asparagus with microgreens
Bellpepper stuffed with sarmale

Main Course

Roasted duck breast with mini vegetables, edamame pure, edible flowers and mini boiled and seared potatoe