Menu Gallery

Menu October – December 2022

02. Rolled chicken farce with nori, grilled baby corn and cherry tomatoes.
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Menu July – September 2022

1. Roasted stuffed figs with brie, chives, wrapped in premium prosciutto crudo.
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Menu April – June 2022

5. Vegan Creme Brulee with caramel chips and lyophilized raspberries
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Menu January – Мarch 2022

5. Chocolate shock – chocolate-cinnamon cake with dark Belgian chocolate mousse and dried tobacco leaves, cream of chestnuts and fresh blueberries
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Menu for October – December 2021

4. Chicken fillet suprim with crispy skin and mousseline with truffle, in combination with carrot and wild mushroom puree and quickly fermented carrot fillets , with a sprinkling of quinoa popcorn and sauce Ju
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Menu for July – September 2021

3. Salty cheesecake with sun-dried tomatoes, silk tofu, roasted walnuts and pumpkin seeds and crunchy base.
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Menu for March – June 2021

3. Caramelized parsnips, imperial rice, pomegranate, fresh mint, pickled red onions and tahini dressing.
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Menu for June-August 2020

5. Lavender brulee with unrefined cane sugar, dehydrated lavender blossom and Chantilly cream.
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Menu for June-August 2020

5. Dark chocolate delays with banana cream, mango gel, agave honeycomb and cane sugar.
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Menu for December 2019

4. Salmon fillet with poppy seeds crust, with pumpkin puree garam masala and with fresh pear and quinoa salad.
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Menu for October-November 2019

2. Surimi (combination of crab and shrimp) with homemade mayonnaise with lime, on a baked sweet potato base.
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Menu for July-September 2019

4. Baked codfish fillet with lime and butter, green French lentil, popped cherry tomatoes with balsamic reduction and roasted sesame, in combination with saffron ayolli
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Menu for May-June 2019

5. Williams pear stewed in Marsala wine with Mascarpone cream and toffifee walnuts
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Menu for March-April 2019

1. Conchiglie pasta with chicken cubes, chorizo sauce and rucola base with roasted vegetables dressing.
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Menu for January-February 2019

5. Cocoa panna cotta on a cake base and chocolate coating
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Menu for December 2018

2. Shrimp ragu wrapped in a fine pancake, served in carrot-ginger emulsion and a fresh rucola.
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Menu for November 2018

1. Marinated salmon on potato blini, marinated beetroot, herb cream and fresh mushrooms.
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