Among the new products there are unusual snacks like a pie of pastry dough with lime cheese and salmon caviar, an assortment of chicken liver truffles in beetroot and pumpkin powder, sweet potatoes baked in herbs with aioli and teriyaki sauce, an assortment of fish rolls with tartar sauce (pike perch roll with bell pepper and nori seaweed and salmon roll with Argentine shrimp and capers).
The hot appetizer section was replenished with pork and turkey Wellington and baked Green Shell mussels with spinach, tomatoes and Parmesan in mustard dressing.
New items have also appeared in the “main course” section - chicken leg roll with potato gratin, chopped cucumber and teriyaki sauce and beef medallion with lemon potatoes, as well as black cod with saffron risotto and smoked mussels and Dorado with pumpkin and zucchini pasta with corn cream.
You can find the full menu in the banquet section.