Chef Umud Mammadov

Avocado Carpaccio with caramelized pear slices and carrot sauce

Crispy Zucchini Roulade with tartar sauce and pomegranate seeds

Sweet Potato Gratin with mix green salad, celery, green apple, and handcrafted vegan mayonnaise

Grill Halloumi Cheese with arugula, smoked paprika, and citrus sauce, and pine nuts

Vegan Tagine in orange and ginger sauces with couscous

Small Vegetarian Kink Plov (rice) with dried fruits, fried onion, and chestnut

Vegan Sushi / bulgur wheat, caramelized mushroom in grape leaves with avocado and cucumber

Vegie Sushi / bulgur wheat, smoked paprika, cucumber, cream cheese, and sesame seeds rolled in fried eggplant slices

Quince in vegan ice-cream

Crepes with banana and chocokolade vanilla sauce,

Caramelized Carrot Tarator with dill, yogurt and garlic

Acili Ezme or Spicy Tomato Condiment

Potato Salad

Shrimp Marinade

Pachanga Börek with pastrami and cheese

Blinchik with meat and potato filling

Beef face

Chicken Shish with seasonal vegetables

Grill Salmon with lemon sauce

Tiramisu

Spring Roll with seasonal vegetables and rise paper

Crispy Eggplant fired with potato starch, and served with arugula, cherry tomatoes, and sesame lime sauce

Beef Tenderloin Roulette with mushroom, walnut, garlic in cream sauce aromatized with muscat, served with potatoes gratin

Patisserie Cream in tartalet served with seasonal fruit

Burrata Cream on baked bread with confit tomatoes and marinated olives

Three Sisters Dolma: minced meat, basil, dill, and tomato sauce cooked in a tomato, eggplant, paprika, served with yogurt and garlic

Saffron Risotto with mushroom, chicken thighs, and mascarpone

Tiramisu

Hummus with baked bread, pastrami, red onion, and pumpkin kernel

Red Beet marinated in fresh mint, lime peel, red onion, and walnut, served with avocado puree

Salmon with pak choi, crispy brussels sprouts, tomaten concasse, and creamy lime white wine sauce

Lemon Creme brulee