A fluffy yeast flatbread with smoked suluguni cheese, served with a chicken breast patty and a soft-boiled egg. Accompanied by Parmesan mousse and a tomato sauce.

A zucchini and potato pancake complemented with stracciatella and a basil Parmesan cream. 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 in milk and cream, topped with chopped prunes and clarified butter.

Cottage cheese blended with sour cream, topped with raisins, dried cranberries, and black currant confiture.

A breaded fried egg served with fried champignon mushrooms, Tambov ham, wild garlic, and a suluguni cheese sauce with truffle paste.

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

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

Buckwheat served with a basil pesto sauce, 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, topped with grated Parmesan.

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

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

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

A delicate chicken liver pâté served on a 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.

A creamy scramble served with fried shrimp and romaine lettuce in a bright sauce made with sake and aioli.

A creamy scramble served with slices of crispy bacon and grated Parmesan.

Shakshuka with two eggs in a tomato sauce with roasted peppers, onion, basil, and garlic. Topped with fresh sorrel, feta, and olive oil.

A fried omelette served with feta cream and tomatoes, garnished with fresh cilantro and grated Parmesan.

An omelette fried with spinach, filled with a cream of Parmesan, cream, and basil. Topped with avocado slices, cilantro, and herb butter.

Served with vanilla sour cream and mango, adding white raisins and passion fruit gel.

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

A classic croissant filled with chocolate ganache, black currants, cheese cream, and pecans.

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

Vibrant passion fruit and white chocolate cream served on a crumble of nutty shortbread, complemented with passion fruit gel and savory Gorgonzola.

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

Sweet chocolate ganache and blackcurrant confit served on a crumble of nutty shortbread, finishing the dessert with crisp meringue.

Roasted beetroot served with yogurt and spinach, complemented with cilantro, basil, and roasted pecans.

Tomatoes and pomegranate mixed with Ramiro peppers, red onion, cilantro, and dressed with pomegranate-mustard sauce, adding walnuts and feta cheese.

Raw scallop served with mango and a sauce of orange and lemon juice, adding cilantro.

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

Braised oxtail meat, simmered in a rich wine sauce, served on an airy Parmesan mousse, complemented with crisp pastry.

Crisp green salad of fresh vegetables and avocado, served with aromatic sesame dressing.

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

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

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

Roasted beetroot served with yogurt and spinach, complemented with cilantro, basil, and roasted pecans.

Crisp salad of bean sprouts and green onions served with duck confit and fresh cucumber, complemented with a vibrant Asian-style sauce and roasted cashews.

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

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

Chopped beef complemented with roasted garlic aioli and Parmesan mousse, served with crisp corn chips and grated Pecorino cheese.

Tomatoes and pomegranate mixed with Ramiro peppers, red onion, cilantro, and dressed with pomegranate-mustard sauce, adding walnuts and feta cheese.

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

Rich, spicy soup made from langoustine and crab shells served with chopped langoustines, complemented with farmhouse sour cream and green onions.

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

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

Pan-fried flounder fillet served with a celery and Parmesan croquette, complemented with sautéed spinach, roasted paprika, and creamy sauce.

Served with fried pike-perch and zucchini, mashed potatoes, and creamy Gorgonzola sauce.

Medium-cooked steak served with white beans, a rich meat sauce with truffle, and a bean cream.

Pan-fried chicken thigh fillet served with polenta mixed with Parmesan, adding mortadella and meat sauce.

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

Fried squid served with risotto made from black Venere rice, accompanied by a delicate Parmesan mousse.

Fried cabbage steak served with an aromatic creamy truffle sauce.

Baked potato served with sour cream and pike roe, complemented by a creamy lemon sauce and green onions.

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

Braised cheek served with carrot cream and spelt simmered in carrot sauce, complemented with fresh spinach.

Fried duck breast served with a gratin of grated potato and mozzarella, accompanied by fried morels and spinach, complemented with a creamy truffle sauce.

Fried lamb neck served with roasted eggplant, tomatoes, and a feta cream, complemented with fresh herbs and sesame aioli.

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

A vibrant passion fruit and white chocolate cream served on a crumble of shortbread cookies with nuts, complemented by passion fruit gel and savory Gorgonzola.

Whipped cheese cream served with chopped prunes and salted caramel, complemented with pecans.

Sweet chocolate ganache and black currant confiture served on a crumble of shortbread cookies with nuts, complemented by crispy meringue.

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

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

A crispy salad of bean sprouts and green onions served with duck confit and fresh cucumber, complemented by a vibrant Asian-style sauce and fried cashews.

A rich broth of beef and vegetables with tomatoes, paprika, beans, and ground meat served with fresh herbs.

A spicy Asian-style soup served with duck confit and wheat noodles, complemented with cilantro and green onions.

Roasted beetroot served with yogurt and spinach, complemented with cilantro, basil, and fried pecans.

A vibrant salad of fresh vegetables and tarragon served with a sour cream sauce, complemented by pike roe.

Chopped beef complemented by roasted garlic aioli and Parmesan mousse, served with crispy corn chips and grated Pecorino cheese.

A rich, spicy soup made from langoustine and crab shells served with chopped langoustines, complemented by farm sour cream and green onions.

A rich broth of beef and vegetables with tomatoes, paprika, beans, and ground meat served with fresh herbs.

Fried cabbage steak served with an aromatic creamy truffle sauce.

Baked potato served with sour cream and pike roe, complemented by a creamy lemon sauce and green onions.

Fried chicken liver served with mashed potatoes and porcini mushrooms simmered in cream with shiitake, complemented by roasted onions.

Fried duck breast served with a terrine of grated potato and mozzarella, accompanied by fried porcini mushrooms and spinach, complemented with a creamy truffle sauce.