COLD APPETIZERS

Pate de Foie Gras
Duck Liver Pate served with Grape, Apple Confiture and Raspberry Sauce. 
 

Marinated Salmon Butterfly
With Crab Meat and Baby Shrimps served with Mustard-Dill Sauce. 
 

SALADS

Scallops Tartare

Conch Salad with prawns tossed with Kari mayonnaise.

SEAFOOD

King  Prawn Tails Calabrese

on a wheels of Zucchini with Garlic Butter and Saffron Rice.

FISH

Grilled Medallions of Sturgeon

wrapped in Bacon on a bed of Lentil served with Carrot Moussee and Creme a la Anglaise.

Fillet of Klykatch

with Prawn Tails on a bed of Spinach with with Saffron Sauce.

POULTRY and MEAT

Fillet of Beef Wellington with Bearnise Sauce, Broccoli and Berny Potato.

Pork Fillet «Orloff»

wrapped in Bacon accompanied by Mushroom Sauce and Basmati Rice.

DESSERT

Chocolate Mousse with Vanilla Sauce