Fluffy Hokkaido milk bread complemented with smoked suluguni cream, served with a chicken breast beefsteak and soft-boiled egg. Enhanced with parmesan mousse and tomato sauce.

Zucchini and potato pancake topped with stracciatella and parmesan-basil cream. Served with fresh arugula and grated parmesan.

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 blended with sour cream, topped with raisins, dried cranberries, and black currant confit.

Breaded fried egg served with sautéed mushrooms, Tambov ham, spinach, and suluguni sauce with truffle paste.

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

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

Buckwheat served with basil pesto sauce, accompanied by a poached egg and grated parmesan.

Fried potato pancake served with Tambov ham, oyster mushrooms, and spinach simmered in cream, topped with grated parmesan.

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

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

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

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

Crispy grilled croissant served with ham and mozzarella.

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

Scrambled eggs cooked with cream, served with sautéed shrimp and romaine lettuce in a vibrant sauce based on sake and aioli.

Scrambled eggs cooked with cream, served with slices of fried bacon and grated parmesan.

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

Fried omelette served with feta cream and tomatoes, garnished with fresh cilantro and grated parmesan.

Omelette fried with spinach, filled with parmesan, cream, and basil cream. Topped with avocado slices, cilantro, and green butter.

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

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

Classic croissant filled with chocolate ganache, black currants, cheese cream, and pecan nuts.

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

A vibrant passion fruit and white chocolate cream served on a crumble of nutty shortbread, complemented by passion fruit gel and tangy Gorgonzola.

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

Sweet chocolate ganache and black currant confiture served on a crumble of nutty shortbread, complemented by crisp meringue.

Roasted beetroot served with yogurt and spinach, complemented by cilantro, basil, and roasted pecan nuts.

Tomatoes and pomegranate mixed with Ramiro peppers, red onion, cilantro, dressed in a pomegranate mustard sauce, adding walnut and feta cheese.

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

Delicate burrata served with arugula and marinated pear with miso sauce, complemented by walnut.

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

A crisp green salad of fresh vegetables and avocado served with aromatic sesame sauce.

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

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

Potato gratin baked with mozzarella, served with a creamy Parmesan mousse, truffle aioli, and mortadella.

Roasted beetroot served with yogurt and spinach, complemented by cilantro, basil, and roasted pecan nuts.

A crisp salad of bean sprouts and green onion served with duck confit and fresh cucumber, complemented by 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 potato pie.

Chopped beef complemented by 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, dressed in a pomegranate mustard sauce, adding walnut and feta cheese.

Borodinsky bread served with a creamy scallion-infused cream and grated egg, adding cold-smoked salmon and pumpkin seeds.

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

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

Fried flounder fillet served with celery and Parmesan croquette, complemented by sautéed spinach, roasted bell pepper, and creamy sauce.

Fried zander and zucchini served with mashed potatoes and creamy Gorgonzola sauce.

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

Fried thigh fillet served with polenta mixed with Parmesan, adding mortadella and meat sauce.

Grilled scallops served with buckwheat, complemented by shaved smoked duck breast.

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

Fried white 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 veal 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 sautéed morels and spinach, complemented with a creamy truffle sauce.

Fried lamb neck served with baked eggplant, tomatoes, and 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.

Bright 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 pecan nuts.

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

Fresh tuna and cucumber served with a bright 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 bright Asian-style sauce and fried cashews.

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 pecan nuts.

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

Chopped beef complemented with 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 with farmhouse sour cream and green onions.

Fried white 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 with roasted onions.

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