Starters
Stewed duck pate with whiskey and apple marmalade
Crispy prawns with basil in filo dough
Bruschetta with smoked tomatoes and chevre cheese
Bruschetta with parma on croutons toasted with scrambled eggs
Salmon tartare with guacamole
Filet mignon tartare
Venison carpaccio
Frut and berries platter
Antipasti
Assorted Ukrainian marinades for vodka
Salads
Vitello tonnato salad with marinated tuna and parmesan
Caesar salad with chicken and bacon
Salad with tiger prawns and edamame beans
Vinaigrette with red caviar, avocado, parsnips and kalamata olives
Warm salad with squid stewed in wine sauce
Soups
Ukrainian borsch on stewed pork ribs
Thai soup with eel and shrimps
Sushi
Philadelphia
Tiger roll
Futomaki tempura (hot roll)
Scallop and cheddar roll
Sashimi roll
Volcano
Mikado
Tuna roll
Main cource
Cutlet Kyiv style
Carbonara with transcarpathian porcini mushrooms sauce and black truffle
Duck leg confit with roasted carrot puree
Venison burger with warm tobiko sauce
Foie gras steak with walnut jam and figs
Golden pasties
Filet mignon medallions
Seared octopus with potato risotto in cuttlefish ink
Pork ribs stewed in teriyaki sauce
Desserts
Dumplings with hemp, cherry and cuttlefish ink
Napoleon
Honey cake
Pistachio fondue