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

A potato and zucchini 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 sulguni 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, 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 braised in cream, finished with grated Parmesan.

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

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

Borodinsky bread served with a creamy spread blended 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 crisp croissant grilled and served with ham and mozzarella.

A crisp green salad of fresh vegetables and avocado, served with 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 crisp bacon and grated Parmesan.

Shakshuka made with two eggs in tomato sauce with roasted pepper, onion, basil, and garlic. Served 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 and topped with Parmesan, cream, and basil sauce. Finished with avocado slices, cilantro, and green oil.

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

A baked croissant served with whipped butter blended 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 fried 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 green oil.

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

Delicate burrata served with arugula and pear marinated in 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 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 fried pecans.

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

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

We serve beef tartare on Borodino 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.

Borodino bread served with a creamy spread blended with green onions 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 from langoustine and crab shells, served with chopped langoustine and complemented by farm sour cream and green onions.

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

We serve pan-fried flounder fillet on 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

We serve a medium-rare alternative steak from the hind part of the sirloin with sautéed green bell pepper and garlic, accompanied by a rich cream and demi-glace sauce

We serve pan-fried chicken thigh fillet with polenta mixed with Parmesan, adding mortadella and meat sauce

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

We serve pan-fried squid with black rice risotto, accompanied by a delicate Parmesan mousse.

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

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

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

We serve pan-fried duck breast with gratin made from grated potatoes and mozzarella, accompanied by sautéed morels and spinach and 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 and verbena on caramelized banana cheese cream, complement it with mango and passion fruit sorbet, and garnish with a coconut crisp.

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

We serve a vibrant passion fruit and white chocolate cream on a crumb of nut shortbread cookies, 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 on a crumb of nut shortbread cookies, complemented by a crisp meringue.

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

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

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

Roasted beetroot served with yogurt and spinach, topped with cilantro, basil, and fried 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 from langoustine and crab shells, served with chopped langoustine and complemented by farm sour cream and green onions.

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

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