BREAKFAST

APPETIZERS

MEAT SPECIALTIES 180 g                                                 

beef pastrami marinated in brine for three days; duck prosciutto; low-temperature pastrami; capocollo

LIGHT-SALTED SALMON, SMOKED EEL 200 g

CHEESE PLATTER 290 g

assorted hard cheese and cheeses with noble white and blue mold                                 

ASSORTED PREMIUM SAUSAGES 150 g              
Spanish Pera with wine, Del Toro Sabroso, Pera in French

VODKA ACCOMPANIMENT PLATTER 270 g

hay smoked lard, pickled mushrooms, hot boiled potatos 

OLYUTOR HERRING WITH POTATOES 270 g  

home-salted herring with boiled potatoes      

BEEF TARTAR WITH WORCESTERSHIRE SAUCE AND TRUFFLE FLAVOUR 210/150 g       

served with homemade bread croutons                   

BEEF CARPACCIO 220 g                                       

FROM STONE OVEN

HOT WHITE CORN BREAD

served with garlic butter and truffle mousse

HOT FARMER'S RYE BREAD

served with garlic butter and truffle mousse

PIZZA WITH PASTRAMI, STRACCIATELLA, DRIED TOMATOES AND ARUGULA 700 g

SALADS

WITH CHICKEN FILLET, GREENS AND BEEF PASTRAMI 260 g

STRACCIATELLA, TOMATOES, GREENS 240 g

CAESAR SALAD WITH CHICKEN SOUS-VIDE 200 g

WITH DUCK BREAST, ORANGE WEDGE AND CRANBERRY SAUCE 240 g

RUSSIAN SALAD WITH BEEF 200 g

SOUPS

TOM YAM KUNG 550 g                        

spicy Thai soup with coconut milk with shrimp, mussels, squid and shiitake mushrooms

CAPPUCCINO CREAM SOUP WITH WHITE MUSHROOMS 300 g

BORSHCH 350/100/30/20 g                                                
cooked in beef broth with beef and the addition of smoked pears, served with bacon and seared corn bread

PASTA / WOK

FETTUCCINE WITH SALMON AND CAVIAR 270 g

MEAT MAIN DISHES

LAMB STEWED FOR 4 HOURS AT LOW TEMPERATURES

WITH FRESH CREAM AND MASHED POTATOES 300 g

Lamb shoulder meat stewed for 4 hours at 100 degrees, served with mashed potatoes and fresh cream

BLACK BEEF, SPINACH PARMENTIER AND WHITE MUSHROOM 260 g

VEAL CHEEKS, WHITE MUSHROOMS, PERLOTTO COOKED ON CONSOMME
FOR 36 HOURS, POTATO AND MUSHROOM MOUSSE 360 g

BEEF TONGUE, BUCKWHEAT POPCORN, SPINACH PARMENTIER,

DEMI-GLACE SAUCE 250 g

BURGER 350/120 g

at choise: with marbled beef or vegan

BAKED HAM, SPELT, POTATO AND MUSHROOM MOUSSE,
DRIED PLUM 330 g

FISH MAIN DISHES

SALMON, RED QUINOA, DOR BLUE MOUSSE 250 g

GRILLED SEABASS, BAKED PEPPER RAMIRO, YALTA ONION AND GREMOLATA 650 g

TUNA WITH MASHED CELERY AND CHIMICHURI SAUCE 220 g

STEAKS

RIB EYE STEAK 400/30  g                                           

Black Angus 21 day wet maturation, 200 days corn feeding

NEW YORK STEAK 300/30 g                                    

Black Angus 21 day wet maturation, 200 days corn feeding

FILET MIGNON 200/50 g                                       

SEAFOOD

POULTRY MAIN DISHES

DUCK WITH APPLE FLAMBE, DRIED PLUM AND CRANBERRY SAUCE 250 g

CHICKEN BREAST SOUS-VIDE, MOUSSE DOR BLUE, BROCCOLI, HOMEMADE APPLE
MAYONNAISE 250 g

DESSERTS