Baked eggs with three kinds of cheese and herbs served with a baguette.

Baked eggs with three kinds of cheese and herbs served with a baguette and Parma ham.

Baked eggs with three kinds of cheese and 'nduja, tomatoes and basil.

Brioche toast topped with scramble with green onions, fried bacon and Parmesan cheese mousse.

Shakshuka made with three eggs, fresh tomatoes and paprika, combined with tender feta cheese cream and Eastern spices.

Classic French omelette with homemade sausage and cheese cream.

Whole avocado with poached eggs served on brioche with cheese cream and hollandaise sauce.

French baguette served with mortadella combined with a mix of greens and cheese cream.

French baguette with trout topped with cucumber sauce.

Scramble served with fried chicken sausages and vegetable salad.

Cauliflower with marinated artichokes, enhanced with parsley and black truffle.

Salad of fresh cherry tomatoes with paprika in passion fruit sauce with basil and tarragon, topped with feta cheese cream.

Salad of tomatoes, cucumbers with Ramiro peppers topped with soft Stracciatella cheese, basil, tarragon and cilantro in fresh date sauce.

Rice porridge cooked with milk.

Rice porridge with bourbon vanilla and blueberry confit, topped with chocolate brownie and sour cream mousse.

Honey-blanched oat flakes served with homemade yogurt.

Oat porridge served with apricot confit in orange juice.

Potato waffle topped with scramble with truffle paste and salted cheese mousse.

Potato waffle with poached egg topped with trout with melted cheese and zucchini-based sauce with herbs.

Potato draniki served with fried pork brisket and mushrooms in creamy sauce, topped with fresh arugula.

Zucchini and broccoli pancakes served with sour cream and red caviar.

Chopped beef served on a tart with mushroom cream and Parmesan cheese cream.

Puff pastry pie with smoked beef cheek filling served with tender sour cream and rich meat sauce.

Homemade wheat bun with beef patty, cheddar cheese and fried egg combined with fresh zucchini in spicy sauce.

Classic croissant served with whipped butter.

Croissant served with cherries and vanilla cream.

Cottage cheese casserole served with yogurt cream.

Cottage cheese casserole served with yogurt cream and fresh berries.

Poppy seed cake served with creamy vanilla cream and baked milk.

Thick malt cream served with cranberries, chocolate biscuit crumbs and topped with caramel from baked milk.

Chocolate ganache with forest berry jam and Borodinsky bread crumbs.

Brownie with coffee and malt addition served with coffee ice cream and cream.

Beef slices on spiced marinated eggplant, topped with sesame sauce and green onions.

Delicately boiled shrimp under spicy mango sauce with fresh cucumber, marinated mango and beet chips.

Fresh salmon with cucumbers in sauce of yellow farm tomatoes, garnished with cilantro and pickled onions.

Sweet Uzbek tomatoes with onions, chili and garlic complemented by spicy miso sauce.

Tuna with kimchi radish and sweet Uzbek tomatoes in spicy sauce of roasted paprika.

Chopped beef in cheese aioli, topped with onions and Parmesan mousse.

Chopped beef with tomato salsa and sesame sauce arranged on fried tartine bread toast, topped with fresh herbs.

Chopped beef in spicy gochujang sauce served with roasted cashews, marinated shiitake and cilantro.

Chopped beef topped with fresh spinach, caramelized onions and truffle ponzu sauce.

Chopped venison with pike caviar arranged on a pillow of aioli with cilantro addition, topped with tartine bread crumbs and fresh horseradish.

Seared beef served with foie gras combined with caramel jus sauce, topped with chives.

Pan-seared scallops served with broccoli, tarragon citrus emulsion sauce, topped with carrot mousse and coffee crumbs.

Fried squid served with romaine salad and cherry tomatoes combined with sake sauce, topped with kimchi sesame.

Seared salmon served with cucumber and paprika combined with mango and chili sauce.

Fried Ramiro pepper served on potato parmentier with spiced tomato sauce.

Fried bone marrow in teriyaki sauce served on bread, topped with cilantro leaves.

Yeast-free flatbread with chorizo-based cream topped with braised arugula, tomatoes and stracciatella.

Honey-glazed carrots served with sweet potato cream and salted butter cheese, topped with roasted pine nuts.

Cauliflower with marinated artichokes, enhanced with parsley and black truffle.

Salad of tomatoes, cucumbers with Ramiro peppers topped with soft Stracciatella cheese, basil, tarragon and cilantro in fresh date sauce.

Veal brains fried in carrot noisette served with emmer wheat and topped with malt cream from Borodinsky bread.

Braised foie gras in rich meat sauce with coffee butter and blackberry liqueur garnished with raspberry sourness and fresh raspberries.

Light, creamy soup with smoked salmon, capers and blanched broccoli.

Coconut soup based on carrot with salted cheese and pumpkin seeds.

Spicy, rich soup based on lamb shoulder with tomatoes and pine nuts.

Pan-seared beef shank medium rare served with creamy throat gland mousse, braised spinach with garlic and caramel meat sauce.

Pan-seared chicken fillet arranged on vegetable ragout with 'nduja addition, topped with feta cheese cream.

Pan-seared beef tongue served with potato puree and sun-dried tomato pesto, topped with braised spinach and Parmesan.

Pan-seared flounder served with potato puree and broccoli, topped with northern shrimp and roasted pepper salsa.

Pan-seared young cabbage with beurre blanc sauce topped with chives.

Pan-seared lamb cutlet served with roasted garlic sauce, barrel tomato salsa and topped with crispy cabbage.

Braised lamb shoulder served with potato puree and fresh herbs, topped with meat sauce.

Pasta with brisket in cacio e pepe sauce topped with smoked Parmesan cheese and parsley.

Puff pastry pie with smoked beef cheek filling combined with tender sour cream and rich meat sauce.

Ravioli filled with Taleggio cheese served with duck confit in vegetable sauce and Parmesan mousse.

Pan-seared rib glazed in plum barbecue sauce, topped with fried Ramiro peppers with romaine and bright chipotle sauce.

Pan-seared cod served with cauliflower, Parmesan sauce and green pea cream.

Pan-seared duck breast with potato gratin, topped with smoked meat sauce and mushroom cream.

Braised then grilled beef neck complemented with adjika and eggplant combined with sesame sauce, red onions and cilantro.

Braised veal cheek in jus sauce served with Greek yogurt and pomegranate, topped with fresh herbs.

Brownie with coffee and malt addition served with coffee ice cream and cream.

Thick malt cream served with cranberries, chocolate biscuit crumbs and topped with caramel from baked milk.

Chocolate ganache with forest berry jam and Borodinsky bread crumbs.