Oat porridge cooked in milk and cream, topped with chopped prunes and ghee.

Millet porridge cooked in milk and cream, served with sour cream and raspberry confiture, finished with ghee.

Rice porridge cooked in milk and cream with dried apricots, finished with ghee.

Buckwheat served with basil pesto, poached egg, and grated Parmesan.

Pan-fried potato pancake served with Tambov ham, oyster mushrooms, and spinach poached in cream, finished with grated Parmesan.

Pan-fried potato pancake served with feta cream, cold-smoked trout, fresh zucchini slices, and ricotta.

Hot sandwich of two tartine bread toasts served with braised beef and melted mozzarella.

Toast of Swedish bread served with cold-smoked salmon, Parmesan and green onion cream, finished with fresh horseradish.

Tender chicken liver pâté served on white wine gelée, topped with chopped raisins, prunes, and cashews.

Crispy grilled croissant served with turkey ham and mozzarella.

Crispy green salad of fresh vegetables and avocado, served with aromatic sesame sauce.

Creamy scrambled eggs served with pan-fried shrimp and romaine salad in a vibrant sake and aioli-based sauce.

Creamy scrambled eggs served with slices of crispy bacon and grated Parmesan.

Two sunny-side-up eggs cooked with mushrooms and green onions, served with truffle sauce and mortadella slices.

Pan-fried omelette served with feta cream and tomatoes, finished with fresh cilantro and grated Parmesan.

Two poached eggs served on an English muffin, topped with crispy bacon and Béarnaise sauce with chives.

Grilled chicken thigh steak served on tartine bread toast, topped with roasted bell pepper, poached egg, and Parmesan cheese mousse.

Cheese gnocchi cooked in creamy glaze, served with raspberry confiture and sour cream, finished with freeze-dried raspberries.

Cooked quinoa mixed with yogurt, served with caramelized banana, granola, and freeze-dried raspberries.

Pan-fried cheese pancakes served with cheese cream and caramelized bananas.

Baked croissant served with whipped salted butter with cream.

Baked crispy croissant served with lemon curd, white chocolate cream, and lemon zest.

Whipped cheese cream served with chopped prunes and salted caramel, topped with pecan nut.

Vibrant passion fruit and white chocolate cream on shortbread crumb with nuts, topped with passion fruit gel and spicy gorgonzola.

Creamy panna cotta served with pomelo segments and passion fruit gel, finished with almond petals.

Sweet chocolate ganache and black currant confiture on shortbread crumb with nuts, finished with crispy meringue.

Tender burrata served with romaine leaves in truffle sauce, topped with roasted cashews.

Braised oxtail meat in rich wine sauce, served on airy Parmesan mousse, finished with crispy cookie.

Crispy green salad of fresh vegetables and avocado, served with aromatic sesame sauce.

Vibrant salad of fresh vegetables and tarragon served with sour cream sauce, topped with pike roe.

Tender chicken liver pâté served on white wine gelée, topped with chopped raisins, prunes, and cashews.

Duck confit seared with white mushrooms and truffle paste in rich meat sauce, finished with airy potato mousse.

Salad of fresh vegetables and kale served with spicy herb sauce.

Roasted beets served with yogurt and spinach, topped with cilantro, basil, and toasted pecans.

Crispy salad of bean sprouts and green onions served with duck confit and fresh cucumber, finished with Asian-style sauce and toasted cashews.

Fresh tuna and cucumber served with vibrant Asian-style sauce, green and spring onions, and spicy kimchi sesame.

Stracciatella served with tomatoes, roasted bell pepper, fried tartine, and garlic, finished with basil, herb sauce, and walnuts.

Beef tartare with green onions served with spicy sauce, topped with pickled cucumber and wood mushrooms.

Chopped beef topped with roasted garlic aioli and Parmesan mousse, served with crispy corn chips and grated pecorino cheese.

Tender slices of cold-smoked tuna served in spicy sesame aioli, with fresh vegetables and crispy sesame.

Toast of Swedish bread served with cold-smoked salmon, Parmesan and green onion cream, finished with fresh horseradish.

Rich, spicy bisque made from langoustine and crab shells, served with chopped langoustines, finished with farm sour cream and green onions.

Spicy Asian-style soup served with duck confit and wheat noodles, finished with cilantro and green onions.

Rich beef and vegetable broth with tomatoes, paprika, beans, and meatballs, served with tartine toast and cheese cream.

Pan-fried plaice fillet served with celery and Parmesan croquette, complemented by fried kale, roasted bell pepper, and creamy sauce.

Pan-fried zander fillet served with poached vegetables and feta in a creamy-tomato sauce.

Pan-fried chicken thigh fillet served with smoked potato mash and green onions, finished with cucumbers, poached oyster mushrooms, and Greek yogurt.

Grilled pan-fried scallops served with buckwheat, topped with shavings of smoked duck breast.

Pan-fried squid served with black rice risotto and tender Parmesan mousse.

Pan-fried white cabbage steak served with aromatic creamy truffle sauce.

Baked potatoes served with sour cream and pike roe, finished with creamy lemon sauce and green onions.

Pan-fried chicken liver served with potato mash and creamy white mushroom sauce, finished with shiitake mushrooms, onion confit, and green herb oil.

Wheat flatbread with suluguni cheese served with yogurt, tomatoes in their own juice, braised lamb neck, fresh herbs, and spicy oil.

Orzo pasta served with braised veal cheeks in rich meat sauce, finished with chives and leek powder.

Braised veal cheek served with sweet potato cream and spelt poached in carrot sauce, finished with fresh spinach.

Pan-fried duck breast served with grated potato and mozzarella terrine, pan-fried white mushrooms and spinach, finished with creamy truffle sauce.

Pan-fried lamb neck served with roasted eggplant, tomatoes, and feta cream, finished with fresh herbs and sesame aioli.

Vibrant passion fruit and white chocolate cream on shortbread crumb with nuts, topped with passion fruit gel and spicy gorgonzola.

Whipped cheese cream served with chopped prunes and salted caramel, topped with pecan nut.

Sweet chocolate ganache and black currant confiture on shortbread crumb with nuts, finished with crispy meringue.

Creamy panna cotta served with grapefruit segments and passion fruit gel, finished with almond petals.

Fresh tuna and cucumber served with vibrant Asian-style sauce, green and spring onions, and spicy kimchi sesame.

Crispy salad of bean sprouts and green onions served with duck confit and fresh cucumber, finished with Asian-style sauce and toasted cashews.

Beef tartare with green onions served with spicy sauce, topped with pickled cucumber and wood mushrooms.

Rich beef and vegetable broth with tomatoes, paprika, beans, and meatballs, served with fresh herbs.

Spicy Asian-style soup served with duck confit and wheat noodles, finished with cilantro and green onions.

Salad of fresh vegetables and kale served with spicy herb sauce.

Roasted beets served with yogurt and spinach, topped with cilantro, basil, and toasted pecans.

Vibrant salad of fresh vegetables and tarragon served with sour cream sauce, topped with pike roe.

Chopped beef topped with roasted garlic aioli and Parmesan mousse, served with crispy corn chips and grated pecorino cheese.

Duck confit seared with white mushrooms and truffle paste in rich meat sauce, finished with airy potato mousse.

Rich, spicy bisque made from langoustine and crab shells, served with chopped langoustines, finished with farm sour cream and green onions.

Rich beef and vegetable broth with tomatoes, paprika, beans, and meatballs, served with fresh herbs.

Pan-fried chicken thigh fillet served with smoked potato mash and green onions, finished with cucumbers, poached oyster mushrooms, and Greek yogurt.

Pan-fried white cabbage steak served with aromatic creamy truffle sauce.

Baked potatoes served with sour cream and pike roe, finished with creamy lemon sauce and green onions.

Pan-fried chicken liver served with potato mash and white mushrooms poached in cream with shiitake, finished with roasted onions.

Pan-fried duck breast served with grated potato and mozzarella terrine, pan-fried white mushrooms and spinach, finished with creamy truffle sauce.

Creamy panna cotta served with grapefruit segments and passion fruit gel, finished with almond petals.