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, topped with ghee.

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

Buckwheat served with basil pesto sauce, accompanied by a poached egg, finished with grated Parmesan.

Fried potato dranik served with Tambov ham, oyster mushrooms, and spinach braised in cream, finished with grated Parmesan.

Fried potato dranik served with feta cream, cold-smoked trout, and slices of fresh zucchini, topped with ricotta.

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

Toast of Swedish bread served with cold-smoked salmon combined with Parmesan and green onion cream, topped 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.

Salad of cauliflower, zucchini, sorrel, and arugula complemented with honey-citrus dressing.

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

Scramble prepared with cream, served with fried shrimp and romaine salad in a vibrant sauce based on sake and aioli.

Scramble prepared with cream, served with slices of fried bacon and grated Parmesan.

Fried eggs from two eggs prepared with mushrooms and green onions, served with truffle sauce and slices of mortadella.

Fried omelette served with feta cream and tomatoes, finished with fresh cilantro and grated Parmesan.

Two poached eggs served on a muffin, topped with fried bacon and béarnaise sauce with chives.

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

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

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

Fried cheese pancakes served with cheese cream and caramelized bananas.

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

Baked crispy croissant served with lemon curd, topped with white chocolate-based butter cream and lemon zest.

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

Bright passion fruit and white chocolate cream served on shortbread cookie crumble with nuts, topped with passion fruit gel and pungent gorgonzola.

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

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

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

Braised oxtail meat simmered in a rich wine sauce, served on airy Parmesan mousse, topped with crispy biscuits.

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

Bright salad of fresh vegetables and tarragon served with sour cream sauce, topped with pike caviar.

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

Duck confit fried with white mushrooms and truffle paste in a rich meat sauce, topped with airy potato mousse.

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

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

Crunchy salad of bean sprouts and green onions served with duck confit and fresh cucumber, topped with bright Asian-style sauce and fried cashews.

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

Stracciatella served with tomatoes, roasted paprika, fried tartine, and garlic, topped 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, topped with fresh vegetables and crunchy sesame.

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

Rich, spicy soup 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, topped with cilantro and green onions.

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

Fried thigh fillet served with smoked potato puree with green onions, topped with cucumbers, braised oyster mushrooms, and Greek yogurt.

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

Fried squid served with risotto of black rice accompanied by tender Parmesan mousse.

Fried steak of white cabbage served with aromatic creamy-truffle sauce.

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

Fried chicken liver served with potato puree with creamy sauce of white mushrooms, topped with fried shiitake, onion confit, and green oil.

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

Fried perch fillet served with potatoes and broccoli braised in cream with Parmesan, topped with smoked butter.

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

Fried zander fillet served with gnocchi in creamy sauce and sun-dried tomatoes, topped with fried spinach, capers, and Salsa Verde sauce.

Braised cheek served with sweet potato cream and polenta braised in carrot sauce, topped with fresh spinach.

Fried duck breast served with terrine of grated potato and mozzarella accompanied by fried white mushrooms and spinach, topped with creamy-truffle sauce.

Fried lamb neck served with baked eggplant, tomatoes, and feta cream, topped with fresh herbs and sesame aioli.

Bright passion fruit and white chocolate cream served on shortbread cookie crumble with nuts, topped with passion fruit gel and pungent 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 cookie crumble with nuts, finished with crispy meringue.

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

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

Crunchy salad of bean sprouts and green onions served with duck confit and fresh cucumber, topped with bright Asian-style sauce and fried cashews.

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

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

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

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

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

Bright salad of fresh vegetables and tarragon served with sour cream sauce, topped with pike caviar.

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

Duck confit fried with white mushrooms and truffle paste in a rich meat sauce, topped with airy potato mousse.

Rich, spicy soup 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 added tomatoes, paprika, beans, and minced meat served with fresh herbs.

Fried thigh fillet served with smoked potato puree with green onions, topped with cucumbers, braised oyster mushrooms, and Greek yogurt.

Fried steak of white cabbage served with aromatic creamy-truffle sauce.

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

Fried chicken liver served with potato puree and white mushrooms braised in cream with shiitake, topped with roasted onions.

Fried duck breast served with terrine of grated potato and mozzarella accompanied by fried white mushrooms and spinach, topped with creamy-truffle sauce.

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