Spring salad with fresh goat cheese and parmigiano, bouquet of fresh leafs, cucumbers, carrots, radishes, cherry tomatoes, hazelnuts and pomegranate

230 g/ml

Fresh spinach salad with hummus of chickpeas and tahini,with mustard dressing , croutons and caramelized shallots fattoush / 230 gr. (vegan dish)

Italian Burrata cheese with pink tomatoes, roasted cadaif with Provencal herbs, marinated asparagus with orange peels and Tagiasca olives / 250 gr.

Warm forest mushrooms on summer salad with crispy iceberg, fresh spinach, fine vegetables and balsamico vinaigrette / 230 gr.

Roasted eggplant with fresh buffalo cheese, buffalo “Katak”, tomato-fennel salsa and roasted peppers.

250 g/ml

Traditional white sheep cheese with tomatoes, roasted peppers, onion, “Katak” with fresh cucumbers, walnuts and garlic in balsamic-sun dried tomato dressing.

250 g/ml

Fritted crispy calamari on a bunch of leaves, celery and peppers seasoned with spicy- sour garlic dressing / 230 gr.

Tartare of salmon teriyaki and lime, carrot - curry mayonnaise, pickled ginger and red caviar 180 gr.

"Vitello Tonnato" - marinated veal fillet in tuna sauce, capers, spinach, cherry tomatoes, icebergs and radishes / 150 gr.

Aromatic tomato soup with pesto and parmigiano / 260ml.

Tripe soup "Chef‘s" by our original recipe with milk and butter / 260ml.

Tarator cold soup with buffalo youghurt, cucumbers, walnut bruchetta, cream cheese espuma and dill – garlic oil / 260 ml.

Rib eye steak "Black Angus USA" with Spring potatoes or vegetables from the grill.. (please write in comment, approximately тhe weight of the stеak, the price is for 100 gr.)

100 g/ml

Classic "Beef" burger with Spanish crunchy bacon, Asiago and Chedar cheese, “Chef's” sauce and summer pickles served with home-made fried potatoes. / 250 gr.

Quinoa with Arabian spices, artichoke, grilled vegetables and puree from dates with orange / 250 gr. (vegan dish)

Grilled veal meatballs on pita bread, homemade “luteniza”, marinated hot peppers and french fries / 300 gr.

Quail (deboned) stuffed with champignons and porcini mushrooms, served on creamy risotto, herbs and cracker with mushrooms / 250 gr.

Pork fillet "Sous Vide" with savory and rosemary, peas and peppermint puree, tomato marmalade, wild mushrooms, bacon popcorn, sauce with olives and pearl onion / 250 gr.

Duck magret on a pan, flavored with oranges and soy sauce, on a carrot puree with grape gastric, figs and crispy polenta / 250 gr.

Lamb terrine coated with aubergine, courgettes, potatoes and tomatoes, zucchini puree, mint sauce with shiitake / 260 gr.

Veal bon fillet steak on celery puree with truffles, okra, truffle sauce and roasted potato with thyme and chorizo / 250 gr.

Tagliolini pasta with aubergines, Tagiasca olives, tomatoes San Marzano, zucchini, garlic and parmigiano / 230 gr.

Sea bass fillet on tandoorilentils, white Porto sauce with fresh apples and zucchini, shallots and cherry tomatoes flavored with coriander / 250 gr.

Salmon fillet from the grill, marinated with maple syrup and lime, deconstructed lasagna with edamame, pesto and kimchi sauce / 250 gr.

Grilled octopus on pureed bean paste with chorizo, Cipollini onions confit and tomato salsa / 230 gr.

Vanilla crèmeBrulegratinatedwithcane sugar served in pineapple / 160 gr.

Philadelphia cheesecake “Chef’s” style, glazed with apricot / 160 gr.

Pavlova with lime-sponge cake, strawberries, mascarpone cream and lemongrass / 160 gr.

Yuzu tart with compressed peaches, almonds and poppy biscuits, raspberries and maracuja sauce, home-made ice cream / 160 gr.

Summer dessert with raspberry mousse, sorbet and coulis, pistachio sponge with rum, pralines and chocolate cream / 160 gr.

bread

Wholemeal bread

Fork, knife, napkin

1 Piece.

Spoon, napkin