Saturday Night Menu

      

$110 per person + 15% service charge

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FIRST COURSE (Pre Set on a table)

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Roast Beef Salad “Bomond”Tender slices of roast beef served with fresh greens and a signature dressing — bold, savory, and refined

Kani Salad with Sashimi A refreshing Japanese-inspired salad featuring shredded crab sticks, vegetables, and fresh sashimi

Chicken & Mushroom Salad “Nest”Juicy chicken and sautéed mushrooms served in a crisp pastry shell — warm, comforting, and full of flavor

Warm Garlic Shrimp Salad Sautéed shrimp in garlic butter, served over arugula and avocado, finished with balsamic glaze

Bocconcini , ripe tomato and fresh Basil

Smoked Duck Salad

Chicken Liver Pâté on Crostini with Raspberry Sauce

Silky pâté on toasted crostini, topped with a bright and tangy raspberry reduction

Seared Tuna with Mango & Cucumber Salad Lightly seared tuna served over a tropical mango-cucumber salad with roasted sesame dressing

Georgian Vegetable Salad with Pomegranate

Crisp vegetables, fresh herbs, and ruby-red pomegranate seeds — colorful and full of life

Pickled Vegetable Assortment – A chef’s selection of pickled vegetables, Mediterranean olives, and peperoncini

Bread Basket

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SECOND COURSE

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Home-Style Potatoes – Golden roasted potatoes with wild mushrooms and caramelized onions

Duck-Filled Crêpes – Delicate crêpes filled with pulled duck, complemented by a rich berry sauce

Rack of Lamb with marinated onion and Adjika

Baked Salmon Fillet on Cauliflower Purée

Oven-roasted salmon fillet served on a bed of smooth, creamy cauliflower purée

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MAIN COURSE 

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Chicken Shish Kebab – Char-grilled marinated chicken skewers with grilled vegetables and saffron rice pilaf

Ribeye Steak – Prime ribeye grilled to your preference, served with chef’s signature sides

 Lula Kebab – Juicy ground Beef kebab, flame-grilled and paired with pilaf and roasted vegetables

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DESSERT

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Apple Pie Strudel with Whipped Cream

Tea, coffee

Pops are Included.