We top airy Hokkaido milk bread with smoked suluguni cream and serve it with a chicken breast steak and a soft-boiled egg. Finished with Parmesan mousse and tomato sauce.

A zucchini and potato pancake topped with stracciatella and Parmesan cream with basil. Served with fresh arugula and grated Parmesan.

A soft-boiled egg paired with marinated Italian artichokes, fried broccoli, Parmesan mousse, and spinach leaves.

Oatmeal cooked with milk and cream, topped with chopped prunes and clarified butter.

Cottage cheese mixed with sour cream, topped with raisins, dried cranberries, and blackcurrant confiture.

A breaded egg served with fried champignons, Tambov ham, spinach, and suluguni sauce with truffle paste.

Millet porridge cooked with milk and cream, served with sour cream and raspberry confiture, and finished with clarified butter.

Rice porridge cooked with milk and cream with mango, raisins, passion fruit gel, and almond flakes.

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

A fried potato pancake served with Tambov ham, oyster mushrooms, and spinach stewed in cream, finished with grated Parmesan.

A potato waffle topped with tzatziki sauce and served with cold-smoked salmon and a poached egg with béarnaise sauce.

A hot sandwich made with two slices of tartine bread, served with braised beef and melted mozzarella.

Borodinsky bread served with cream infused with green onion and grated egg, topped with cold-smoked salmon and pumpkin seeds.

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

A crispy grilled croissant served with ham and mozzarella.

A crisp green salad of fresh vegetables and avocado, served with an aromatic sesame dressing.

Creamy scrambled eggs served with sautéed shrimp and romaine lettuce in a vibrant sauce based on sake and aioli.

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

Shakshuka made with two eggs in tomato sauce with roasted pepper, onion, basil, and garlic. Finished with fresh sorrel, feta, and olive oil.

A fried omelet served with feta cream and tomatoes, finished with fresh cilantro and grated Parmesan.

An omelet fried with spinach, topped with Parmesan, cream, and basil sauce. Finished with avocado slices, cilantro, and herb oil.

Syrniki served with vanilla sour cream and mango, topped with golden raisins and passion fruit gel.

A baked croissant served with whipped butter infused with salt and cream.

A classic croissant topped with chocolate ganache, blackcurrants, cheese cream, and pecans.

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

Tomatoes and pomegranate mixed with Ramiro pepper, red onion, and cilantro, dressed with pomegranate-mustard sauce and topped with walnuts and feta.

Baked marinated halloumi served with sautéed zucchini and spinach, topped with a creamy tarragon and basil sauce and herb oil.

Raw scallop served with mango and a sauce made from orange and lemon juice, topped with cilantro.

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

Braised oxtail meat simmered in a rich wine sauce, served on airy Parmesan mousse and topped with a crisp biscuit.

A crisp green salad of fresh vegetables and avocado, served with an aromatic sesame dressing.

A vibrant salad of fresh vegetables and tarragon served with sour cream sauce and topped with pike roe.

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

We bake potato gratin with mozzarella and serve it with Parmesan cream mousse, truffle aioli, and mortadella

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

We serve a crisp salad of bean sprouts and green onions with confit duck and fresh cucumber, complemented by a vibrant Asian-style sauce and roasted cashews.

We serve fresh tuna and cucumber with a vibrant Asian-style sauce, paired with two types of onion and spiced kimchi sesame.

We serve beef tartare on Borodinsky bread with truffle aioli and Parmesan cream, topped with crispy potato strings.

We complement chopped beef with roasted garlic aioli and Parmesan mousse, serving it with a crispy corn chip and grated Pecorino.

Tomatoes and pomegranate mixed with Ramiro pepper, red onion, and cilantro, dressed with pomegranate-mustard sauce and topped with walnuts and feta.

Borodinsky bread served with a creamy spread featuring green onion and grated egg, topped with cold-smoked salmon and pumpkin seeds.

A rich, spicy soup made with lamb broth, lentils, chili pepper, and braised lamb neck. Served with sour cream, sorrel, tarragon, and dried adjika.

A rich, spicy soup made with langoustine and crab shells, served with chopped langoustine and complemented by farmhouse sour cream and green onion.

We serve a spicy Asian-style soup with confit duck and wheat noodles, complemented by cilantro and green onion.

We serve pan-fried flounder fillet over tomato sauce, complemented by Greek yogurt cream with whole-grain mustard and garnished with a sage leaf.

We serve fried pike-perch and zucchini with mashed potatoes and a creamy Gorgonzola sauce.

This alternative cut from the rear section of the sirloin, cooked medium, is served with sautéed green bell pepper and garlic, accompanied by a rich cream and demi-glace sauce.

We serve sautéed chicken thigh fillet with polenta blended with Parmesan, adding mortadella and meat sauce.

We serve grilled scallops with buckwheat, complemented by shavings of smoked duck breast.

We serve sautéed squid with black rice risotto, accompanied by delicate Parmesan mousse.

We serve a sautéed white cabbage steak with an aromatic creamy truffle sauce.

We serve orzo pasta with braised veal cheeks in a rich meat sauce, finished with chives and leek powder.

We serve braised veal cheek with carrot cream and spelt cooked in carrot sauce, complemented by fresh spinach.

We serve sautéed duck breast with gratin made from grated potatoes and mozzarella, accompanied by sautéed morels and spinach, complemented by a creamy truffle sauce.

We serve braised lamb with roasted celery and celery cream, complemented by a rich lamb sauce and crispy onions.

We place mango with verbena over caramelized banana cheese cream, complement it with mango and passion fruit sorbet, and garnish with a coconut chip.

A dessert with vibrant notes of Gorgonzola and white chocolate, served with passion fruit gel and nut-based cookies.

We serve a vibrant passion fruit and white chocolate cream over nut shortbread crumbs, complemented by passion fruit gel and piquant Gorgonzola.

We serve whipped cheese cream with chopped prunes and salted caramel, complemented by pecans.

We serve sweet chocolate ganache and blackcurrant confit over nut shortbread crumbs, finished with crisp meringue.

We serve fresh tuna and cucumber with a vibrant Asian-style sauce, paired with two types of onion and spiced kimchi sesame.

We serve a crisp salad of bean sprouts and green onions with confit duck and fresh cucumber, complemented by a vibrant Asian-style sauce and roasted cashews.

We serve a spicy Asian-style soup with confit duck and wheat noodles, complemented by cilantro and green onion.

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

A vibrant salad of fresh vegetables and tarragon served with sour cream sauce and topped with pike roe.

We complement chopped beef with roasted garlic aioli and Parmesan mousse, serving it with a crispy corn chip and grated Pecorino.

A rich, spicy soup made with langoustine and crab shells, served with chopped langoustine and complemented by farmhouse sour cream and green onion.

We serve a sautéed white cabbage steak with an aromatic creamy truffle sauce.

We serve sautéed duck breast with gratin made from grated potatoes and mozzarella, accompanied by sautéed morels and spinach, complemented by a creamy truffle sauce.