300 gr.
tomatoes, cucumber, onion, pepper, mushroom, egg, cheese, ham, olive, parsley
from aubergine, peppers and Bulgarian cheese; dairy spicy dip; dip with leek confit and Bulgarian cheese, served with warm crostini
chicken fillets served on iceberg canape, crispy croutons, poached egg, parmesan and Caesar sauce
baked goat cheese served with leaf salads, pine nuts, confit from sour cherries and crostini with poppy seeds
flavored with vinaigrette with sour cherry
shrimps sautéed with basil butter, dill and garlic, served over green and red leaf salads, vegetable juliennes and herb dressing