First course
Chestnut cream soup
Roasted eggplant
with/wo minced meat and lentils
Beef Carpaccio
roasted artichoke, reddish, rocket, balsamic and parmesan
Beet root salad with Endive leaves
almonds, dried cranberries, green and purple onion, blue cheese and date honey vinaigrette
Iceberg lettuce salad
with purple cabbage, pickled onion, pumpkin seeds, dried cranberries, vinaigrette sauce
Cevice
with cherry tomatoes, cucumber, onion, calamata olives, mint, parsley, feta cheese and almonds blend
Cherry tomato salad
with calamata olives, radish, Basil sprouts on black Tahini spread