Oatmeal 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 apricots, finished with ghee.

Buckwheat served with basil pesto, accompanied by poached egg and topped with grated parmesan.

Pan-fried potato pancake served with Tambov ham, oyster mushrooms, and spinach braised in cream, topped with grated parmesan.

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

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

Toast of Swedish bread served with cold-smoked salmon paired with parmesan and green onion cream, complemented by 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.

Scrambled eggs cooked with cream, served with sautéed shrimp and romaine salad in vibrant sake and aioli-based sauce.

Scrambled eggs cooked with cream, served with slices of crispy bacon and grated parmesan.

Fried eggs from two eggs cooked with champignons and green onions, served with truffle sauce and mortadella slices.

Pan-fried omelette served with feta cream and tomatoes, garnished with fresh cilantro and grated parmesan.

Two poached eggs served on a 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, garnished with freeze-dried raspberries.

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

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

Baked croissant served with whipped butter flavored with salt and cream.

Baked crispy croissant served with lemon curd, topped with 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 served on shortbread crumb with nuts, topped with passion fruit gel and spicy gorgonzola.

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

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

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

Braised oxtail meat in rich red wine sauce, served on airy parmesan mousse, garnished with crispy biscuit.

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 sautéed with white mushrooms and truffle paste in rich meat sauce, complemented by airy potato mousse.

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

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

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

Fresh tuna and cucumber served with vibrant Asian-style sauce, paired with two types of onions and spicy kimchi sesame.

Stracciatella served with tomatoes, roasted bell pepper, fried tartine, and garlic, garnished 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, garnished with fresh vegetables and crispy sesame.

Toast of Swedish bread served with cold-smoked salmon paired with parmesan and green onion cream, complemented by fresh horseradish.

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

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

Rich broth of beef and vegetables with tomatoes, paprika, beans, and minced meat, served with tartine toast and cheese cream.

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

Pan-fried thigh fillet served with smoked potato puree with green onions, complemented by cucumbers, braised oyster mushrooms, and Greek yogurt.

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

Pan-fried squid served with risotto of black Nero Venere rice, accompanied by 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 puree and creamy white mushroom sauce, complemented by sautéed shiitake, onion confit, and green herb oil.

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

Pan-fried perch fillet served with potatoes and broccoli braised in cream with parmesan, finished with smoked butter.

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

Braised veal cheek served with sweet potato cream and emmer braised in carrot sauce, garnished with fresh spinach.

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

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

Vibrant passion fruit and white chocolate cream served 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 served on shortbread crumb with nuts, topped with crispy meringue.

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

Fresh tuna and cucumber served with vibrant Asian-style sauce, paired with two types of onions and spicy kimchi sesame.

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

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

Rich broth of beef and vegetables with tomatoes, paprika, beans, and minced meat, served with fresh herbs.

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

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

Roasted beets served with yogurt and spinach, garnished 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 sautéed with white mushrooms and truffle paste in rich meat sauce, complemented by airy potato mousse.

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

Rich broth of beef and vegetables with tomatoes, paprika, beans, and minced meat, served with fresh herbs.

Pan-fried thigh fillet served with smoked potato puree with green onions, complemented by cucumbers, braised 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 puree and white mushrooms braised in cream with shiitake, topped with roasted onion.

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

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