ART MENU FOR WOMEN’S EVENING

Salad:
“Burrata” with trio of tomatoes – 240 g.
(mozzarella “Burrata”, cherry tomatoes, pink tomato, sundried tomatoes, bouquet salad, pesto “Genovese”, marinated asparagus)

Appetizer:
Mediterranean seafood mix – 160 g.
(shrimps, octopus, squid, capers, olives “Tajaska”, colored peppers, oregano, lemon, olive oil)

Mainly optional:

◾ S almon fillet with potato pie – 220 g.
(fresh Norwegian salmon, “beurre blanc” sauce with red caviar, gratin fries with herbs and parmesan)
or
◾ F rench rooster with Provencal sauce – 260 g.
(1/2 French rooster stewed in red wine, vegetables and garden herbs)

Д

esert:
Strawberry mascarpone with the aroma of “Bulgarian rose” and crispy kisses – 100 g.

Extra: Glass of Italian wine (sparkling, white, rosé or red)