BEEF TRIPE Tom Yam

12.00 leva

KATUK

with cheese mousse with roasted peppers, aubergine puree and chunks of fresh cow cheese

new! new! SOFIA – SANTORINI

Pink tomatoes with cucumber slices, red onions, capers, olives and marinated frutti di mare

ROOT VEGETABLES

salad with baked beetroot, carrots and apples on top of mixed leaves with cheese mousse

DUCK LIVER TERRINE

with Maraschino cherries, PX and dark chocolate bisquit, served with bergamot & berries sorbet

VEAL TONGUE IN BUTTER

with HO sauce and spring pickles

GYOZA

East meets West – rice pastry with pork,shrimps and spices

new! SOFIA – MYKONOS

slightly spicy beef tenderloin, brunoise-like cut, with marinated cucumbers and thyme, served on tuna tartar mousse with Japanese mayo and egg yolk marinated in soy sauce

RIGATONI

with saffron, kefalotiri, dried fruits and green asparagus

new! SOFIA – KAZANLUK – BANKOK

shrimp donuts, served with yellow curry sauce and slightly spicy berry coulis

RISOTTO

with frutti di mare and strawberries

WILD MUSHROOMS

with Mavrud wine reduction and fresh sorre

SEA BREAM

fillet with spicy BBQ sauce with grilled cabbage and porcini on the side

28.00 leva

DUCK MAGRET

from Parvomay marinated in XO sauce, served with noodles with vegetables and duck liver

28.00 leva

new! SOFIA – ISTANBUL

beef and pork kebap with a lot of parsley and Aleppo pepper, served with grilled broccoli, tomato salsa, marinated cauliflower and shallots

28.00 leva

LAMB

on top of taboule with mixed quinoa, pickled cauliflower, onion, curry mayo and papadum

28.00 leva

SLOW COOKED BULGARIAN VEAL

with Rhodopi style potato, porcini & spinach

28.00 leva

TUNA

our best recipe ver.3.0: fillet of yellowfin tuna rolled in herb powder, served with Asian rice with eggs and veggies

32.00 leva

DRY AGED BEEF

of free-range cattle with baked cauliflower on the side, duck liver and truffle

32.00 leva

new! SOFIA – BURGAS

Skate fish T- bone and fillet, served with salsa verde, potatoes and celeriac confit

32.00 leva

BULGARIAN

yogurt hemisphere, which hides two honey mousses, walnut biscuit and honey jell

QUINCE

mousse of Belgian milk chocolate with caramel and quince, on a crunchy biscuit with toffee sauce and quince rakia ice cream

COCONUT

milk chocolate & lime cremeux, almond biscuit and  pineapple & coconut ice cream