05.09.2010

Lunch menu

• Tripe soup with hot peppers puree
• Oven cooked aubergine with vegetables
• Home-made forest fruits ice-cream

          Price: 19.00 lv. 

Dinner menu

soups

• Tripe soup with hot peppers paste - 7.00 lv. 
• Cold yoghurt soup with cucumbers, mint and sparkling water- 4.00 lv.
• Tomato soup  with onion and cheese - 4.00 lv.
  

salads

• “Hebros” salad  /olives, tomatoes, chevre cheese and basil dressing/  -  12 .50 lv.         
• Marinated wild mushroom salad with apricots - 11.00  lv.                                                                                               
• Season salad - / tomatoes, fried peppers, garlic, basil / - 7.00 lv.
• Aubergine puree with cherry tomatoes - 9.00 lv.
  

appetizers

• Grilled foie gras with apple - 29.00 lv.
• Fried frog legs with parsley oil - 19 lv.
• Stuffed roasted hot peppers with cheese over canape of ratatouille - 19.00 lv.
• Fresh salted trout - 9.00 lv.
• Grilled halloumi with avocado puree - 9.00 lv.

main course

• Old Town Dish /chicken, tomatoes, wild mushrooms, olives served with stewed vegetables/- 21.00 lv.
• Veal bone fillet with wild mushrooms and rice  -  27.00 lv.
• Steamed salmon fillet with lemon and olive oil sauce - 29.00 lv.
• Sea bream fillet with spicy potatoes - 19.00 lv.
• Home-made meat balls /kebapche/ with tomato paste /liutenitsa/

after main course dishes

• Smilyan cheeses    -    12.00 lv.
• Cured sweet beef    - 16.00  lv.

desserts

• Baklava    - 3.00  lv.
• Chocolate mousse with cedar nuts    -   6.00 lv.
• Hot chocolate cake with a liquid centre and home-made ice cream - 9.00 lv.
• Fresh pear with fig confit - 7.00 lv.
• Home-made ice-cream - 4.00 lv.