English 
Bulgarian 
Italian Chef's Table
Langoustine, pesto, confit tomatoes and herbs
Spaghettone, lemon braised onion, american crab sauce and pigeon
Rabbit stuffed with langoustine and borage, roasted offal
Variation in three carrot services
Sacripantina cake with rum, malaga ice cream and marsala reduction
Red prawn and peach paint, caviar and Franciacorta wine mousse
Open ravioli, stracciatella, chicken heart ragout and crispy parsley
Roasted Shi Drum, cream beans, squid ink and flowers
Roasted scallop, wakame seaweed salad, quinoa and butter nut air
Barbecue-glazed octopus, spinach and ajo blanco mousse
Lamb French rack and celeriac in two consistencies
Grilled lamb, chive emulsion and smoked aubergine caviar
Scallop carpaccio, currant gel, pesto and sunflower seeds
Tagliatelle, seafood reduction, green onion and salmon roe
Soft hazelnut cake, mango sorbet and tamarind reduction
Cabbage fondant with mustard, beetroot reduction and chickpea hummus
Barbecued duck breast, coconut mousse and Peruvian vegetable ceviche
Crustacean risotto, cuttlefish ink béarnaise and lemon crea
Gorgonzola flan, creamy pumpkin, sea asparagus and bourbon-glazed onions
Octopus, sponge, gel, tomato powder and sweet and sour red onion
Saffron risotto, Port reduction and red prawn carpaccio
Low-temperature chicken, pumpkin, crispy caper and soy coffee sauce
Beetroot tartare, smoked ricotta and marinated egg yolk
