Food Repertory Tema Menü -Chef (Night)
Starters
Fresh and Smoked Salmon Tartar, Served with Avocado and Lemon Vinaigrette
Olive Oil, Soy Sauce and Cardamom Marinated Tenderloin Served with Parmesan Cheese, Rocket and Balsamic Dressing
Çorbalar
Eggplant, Onion, Garlic, Milk, Flour, Butter
“Goose Soup” Prepared with Fresh Spinach, Carrot, Celery, Goose Meat and Goose Broth, Fried Ravioli
Hot Appetizers
Baby spinach, Onion, Garlic, Cream and Parmesan Cheese
Asparagus, White Trü e Parmesan and Cream
Salmon, Sea Bass, Shrimp, Squid, Onion, Garlic, Celery, Potato, White Wine, Butter
Salads
Mixed Greens, Cherry Tomatoes, Cucumber, Beetroot Honey Mustard Sauce
Roman Lettuce, Fume somon, Parmesan Cheese, Crouton Bread, Caesar Sauce
Mixed Tomato Varieties of the Season, Cucumber, Onion, Fresh Mint, Spring Onion, Dill, Oil Lemon Sauce
Shrimps with Chimichurri Sauce on Mediterranean Greens, Parmesan Cheese and Cherry Tomatoes
Main Courses
Beef Tenderloin, Ribeye Steak, Lamb Loin, Garlic, Fresh yme, Rosemary, Brussels Sprouts, Asparagus, Beetroot, Celery, Butter, Olive Oil, Demi-Glace, Mustard, Cream
Beluga Lentils, Onion, Garlic, Zucchini, Carrot, Green Bell Pepper, Leek Chips, White Wine and Lemon Cream Sauce
Pan Roasted Lamb Fillet, Caramelized Onion and Mushroom Sauce
Dessert
White Chocolate Cream, Almond Brownie, Milk Chocolate ve Chocolate Crumble
Zero Sugar Yoghurt Mousse, Cinnamon Cherry Sauce, Rasberry Ice Cream
Caramel-Filled Sou é with Vanilla Ice Cream.