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 poached egg and finished with grated Parmesan.

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

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

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

Borodinsky bread served with buttercream with green onions and grated egg, topped with cold-smoked salmon and pumpkin seeds.

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 scramble served with sautéed shrimp and romaine salad in vibrant sake and aioli-based sauce.

Creamy scramble served with slices of crispy bacon and grated Parmesan.

Sunny-side-up eggs from two eggs cooked with champignons and green onions, served with truffle sauce and mortadella slices.

Pan-fried omelet 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 paprika, poached egg and Parmesan mousse.

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

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

Fried syrniki served with mascarpone cream and caramelized bananas.

Baked croissant served with whipped butter with salt and cream.

Baked crispy croissant served with lemon curd, topped with white chocolate-based 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 nutty shortbread crumble, topped with passion fruit gel and spicy gorgonzola.

Yogurt sorbet served with vanilla sour cream, topped with raspberry gel and citrus segments.

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

Raw scallop served with mango and orange and lemon juice sauce, garnished with cilantro.

Tender burrata served with arugula and marinated pear with miso sauce, topped with walnuts.

Braised oxtail meat simmered in rich 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.

Baked potato gratin with mozzarella, served with creamy Parmesan mousse, truffle aioli and mortadella.

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 Asian-style sauce and toasted cashews.

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

Beef tartare served on Borodinsky bread with truffle aioli and Parmesan cream, topped with potato straw.

Chopped beef enhanced 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.

Borodinsky bread served with buttercream with green onions and grated egg, topped with cold-smoked salmon and pumpkin seeds.

Rich, spicy bisque 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 beef and vegetable broth with tomatoes, paprika, beans and minced meat, served with tartine toast with cheese cream.

Pan-fried flounder fillet served with celery and Parmesan croquette, topped with sautéed kale, roasted paprika and creamy sauce.

Pan-fried mullet and zucchini served with potato puree and creamy gorgonzola sauce.

Medium-rare diaphragm steak served with white beans and rich meat sauce with truffle and bean cream.

Pan-fried thigh fillet served with polenta mixed with Parmesan and added mortadella in meat sauce.

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

Pan-fried squid served with black rice risotto accompanied by light 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 in creamy sauce with white mushrooms, topped with sautéed shiitake, onion confit and green oil.

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

Braised cheek served with carrot cream and emmer simmered 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 greens and sesame aioli.

Dessert with bright gorgonzola and white chocolate notes served with passion fruit gel and nut cookie.

Vibrant passion fruit and white chocolate cream served on nutty shortbread crumble, 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 nutty shortbread crumble, finished with crispy meringue.

Yogurt sorbet served with vanilla sour cream, topped with raspberry gel and citrus segments.

Fresh tuna and cucumber served with vibrant Asian-style sauce, combined 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 Asian-style sauce and toasted cashews.

Rich beef and vegetable broth with tomatoes, paprika, beans and minced meat, served with fresh greens.

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

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

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

Rich beef and vegetable broth with tomatoes, paprika, beans and minced meat, served with fresh greens.

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.