Airy butter-based mousse with added nutmeg, vermouth and cognac. Served with oyster mushrooms and Cipollini onions, garnished with microgreens, mushrooms and onions.
Light and airy spreadable appetizer of homemade salted herring and potato soufflé. Served with salmon, green onions and capers. Garnished with a radish slice and microgreens.
Classic oriental cuisine appetizer. Traditionally prepared with chickpeas and tahini (sesame paste), olive oil and lemon juice with spices. Served with salsa of ripe tomatoes, parsley, chili peppers, pine nuts and crispy homemade pita. Topped with falafel balls with cilantro, garlic and parsley. Dressed with olive oil and lemon juice.
Charcoal grilled eggplant is laid on Labneh cream (a mixture of Greek yogurt with tahini and garlic). Served with a light salad of leaves, cherry tomatoes, red onion, chili, radish and cilantro. Dressed with olive oil, lemon juice, pesto and crushed pistachios.
Chopped salmon is seasoned with sesame chili sauce based on adjika, chili sauce, soy sauce, garlic, wine vinegar, mustard and oil. Served with avocado guacamole (avocado, olive oil, shallots, herbs, chili, honey). Garnished with tuile and Daikon radish.
Minced veal, pickled cucumbers, shallots, sun-dried tomatoes, capers and chili peppers are seasoned with a mix of Worcestershire, Tabasco, mustard, soy sauce and truffle oil. Garnished with microgreens, radish slices and truffles. Served on a plate with charcoal and 2 toasted ciabatta slices.
Cheese board of 3 types of cheese: Fontal Alpinella, Fourme D'Ambert, Pecorino Tartufo. Served with chili nuts, dates and dried apricots. Garnished with mint sprigs.
Homemade marinated salmon in salt, sugar and citruses and homemade salted sardines served with butter and seasoned with peppercorn.
Roast beef marinated in Worcestershire with mustard and home-smoked pork speck. Speck - dry-cured pork ham, similar to Prosciutto, but with a pronounced smoked flavor. We ourselves keep the meat for 1,5 months, then we smoke it for about 20 hours. The meat is cured in spiced olive oil and served with hot olives, pickled peppers and crispy grisini.
Walnuts, almonds, cashews caramelised with cane sugar and with added bacon and chilli peppers
Crispy cauliflower in tempura batter and Parmesan is fried in deep oil. Served with Dynamite sauce, microgreens, chili peppers, red and green onions.
Crispy homemade chips. Served with bacon and spicy Chili-Cheddar cheese sauce. Garnished with microgreens.
An original flower-shaped appetizer made from a whole onion. The onion is dipped in a batter of spicy flour with added spices, milk and eggs, deep-fried in oil and laid on spicy Dynamite sauce when served. The dish is garnished with radishes, chili peppers and red onions.
Prawns are fried in a batter based on dark beer Stout and spicy flour with spices. Served on a spicy cream-chili sauce with sesame oil. The dish is decorated with microgreens and radish slices.
Prawns are lightly fried in olive oil with garlic, thyme and chili peppers. Then, white wine, carrots, concasse tomatoes, garlic oil are added and prawns are simmered in the sauce for a couple of minutes. Served with wine sauce and crispy croutons.
Chicken wings are deep-fried in oil and caramelized in a spicy cream-chili sauce based on peanut butter, lime juice and chili sauce. Upon serving is topped with ground peanuts and green onions.
Quick-fire fried bacon slices prepared in a Josper layered on a creamy parmesan foam and served with a crispy blue cheese croquette ball. Topped with nuts caramelized in chili sauce with bacon and microgreens.
Light vegetable salad of several types of tomatoes, baked sweet peppers, radishes, lettuce mix and homemade bread toast. Drizzled with a tangy rustic dressing and served with a fresh cream of Ricotta with basil and pesto.
Mix of lettuce leaves with citruses (lemon and orange), tender smoked duck, fennel, pomegranate caviar and cranberries in sugar syrup. Dressed with a dressing based on honey, lemon juice and mustard.
Shrimps are fried together with asparagus in olive oil with garlic. Layered on a fresh mix of lettuce leaves with tomatoes, dressed with a light sauce of sesame oil with tahini and lemongrass, sprinkled with grated parmesan on top.
Light salad of fresh cherry tomatoes, red onion, chili peppers and a mix of lettuce leaves, layered on fried zucchini with delicate Ricotta cream, seasoned with balsamic vinegar and lemon juice and served with sliced juicy roast beef, fresh avocado puree and nut crumbs.
Rich mushroom soup prepared with chicken broth with 5 types of mushrooms (oyster mushrooms, champignons, shiitake, wood ear, porcini mushroom), chicken meat, pearl barley and greens. Served with crispy croutons and grissini.
Marseille fish soup - an original fish soup. It is always prepared with a large quantity of fish and seafood (dorado, salmon, shrimps, mussels, baby squid) in a spicy fish broth with tomatoes, saffron, potatoes, chili peppers and herbs. Served with crispy toast and Rouille sauce based on fish broth and homemade garlic mayonnaise.
Broccoli and spinach cream soup. Balanced in taste and very delicate broccoli and spinach cream soup with truffle oil, cream-based and with added parmesan. Served with homemade grissini sticks.
A thick, tangy, rich soup of bright red color, prepared with beef broth with large pieces of meat, tomatoes, bell peppers, carrots, onions, parsley root, fragrant coriander and plenty of paprika.
Seafood (Cuttlefish baby, Shrimps, Mussels, Octopus) cooked in a rosé sauce made of white wine, mascarpone cheese, peeled tomatoes and fresh basil. The al dente boiled spaghetti are added to the sauce and simmered until well cooked, served with a sprinkling of grated parmesan.
Ravioli stuffed with juicy spinach and ricotta cream are boiled until half cooked and brought to readiness in a cream sauce with spinach and truffles. Served with fresh basil, grated parmesan and truffle slices.
Chicken sausages with mozzarella and curry. Served with smashed potatoes.
Pork sausages with smoked paprika. Served with smashed potatoes.
Chopped beef and pork sausages. Served with smashed potatoes.
Chicken sausages with green onions and herbs. Served with smashed potatoes.
Turkey sausages with herbs and spices.
Sausages with pork fat and spices
Beef cutlet, soft bun, burger sauce (chili sauce, soy sauce, homemade mayonnaise based on mustard, lemon juice, vinegar, butter and egg), Chili-Cheddar sauce (Cheddar cheese, cream, cream cheese, adjika, butter, paprika), tomatoes, lettuce, pickled cucumbers, onions. The burger is served with french fries and hot Dynamite sauce.
Brioche bun, pulled turkey, Chili-Cheddar sauce, burger sauce, tomatoes, pickled cucumber, crispy onion, lettuce. The burger is served with french fries and hot Dynamite sauce.
Horseshoe-shaped salmon steak marinated in aromatic Chimichurri sauce, grilled over open coal-fire and served with a bright vegetable salsa of tomatoes, sweet and hot peppers, red onions and greens.
Shrimps, octopus, baby calamari and mussels are cooked in Veloute sauce, (with a shellfish, cream, red onions and lemons base) white wine with garlic, sun-dried tomatoes, mascarpone and thyme. Then ricotta gnocchi pasta with parmesan cheese is added to the seafood and brought to readiness. Served with creamy parmesan foam and basil cream.
Two halves of Dorado fillet are grilled on charcoals and laid as a sandwich. The filling is a tender eggplant tartare baked on charcoal with added tomatoes, herbs, garlic and Feta cheese.
Octopus tentacles are marinated in herbs and quick-grilled over an open fire with cherry tomatoes, carrots, parsnips and asparagus. Upon serving, the dish is seasoned with aromatic Chimichurri sauce made from herbs, garlic, chili pepper and olive oil.
Very tender duck leg confit (confit - cooking method: slow simmering of the product, completely immersed in fat or oil at low temperature). Served on an airy bed of mashed potatoes, with Noilly Prat sauce and a sprig of thyme. Noilly Prat sauce is made with white vermouth, cane sugar and spices.
Tender mosaic of beef tenderloin and duck fillet with rosemary and garlic is cooked in sous vide, then lightly fried in a Josper until medium done. Served with foie gras, sweet potato cream and a sweet shallot sauce made from red wine, onion and demi-glace. Garnished with grilled broccoli
The lamb shank is braised for a long time in a red wine sauce with onions, carrots, peeled tomatoes, a mixture of peppers and herbs. Served with delicate creamy puree and tomato-wine sauce with vegetables.
Juicy pork ribs marinated in a mixture of aromatic spices with garlic, mustard, paprika and butter, grilled in a Josper on open charcoals. Served with mustard drops and microgreens.
The pork knuckle is stewed for several hours in dark beer, after which it goes to the smokehouse. Upon serving, it is baked until golden brown on open charcoals and served with baked broccoli and salt-baked potatoes.
It balances on the contrast of salty and sweet, gently revealing the juiciness and richness of soft duck breast. Served with Brussels sprouts, parsnips, asparagus, carrots and date cream. Sauce on the plate: Noilly Prat.
Grilled beef entrecote served with vegetables: asparagus, carrots, parsnips, Brussels sprouts, oyster mushrooms, salt-baked potatoes.
Sweet potatoes deep-fried in oil, served with Dynamite sauce.
Potatoes are boiled, then baked on coals, served with a sprig of thyme.
Squash, eggplant, peppers, red onions, mushrooms and tomatoes are grilled with aromatic herbs, pepper and salt.
Asparagus is fried in olive oil with garlic, broccoli is blanched. The vegetables are served with bleu cheese sauce and crispy bacon.
The spinach is braised in white wine with garlic. When served, the dish is sprinkled with parmesan.
Spaghetti is boiled in water and seasoned with salt and butter.
Chocolate fondant - a classic French dessert made of chocolate biscuit dough, with a firm shell and a liquid centre. Served with a scoop of vanilla ice cream on nut praline, caramel sauce and chocolate truffle.
This is a light and airy dessert made of crispy meringue and filled with custard, served with ripe strawberry slices topped with Coulis sauce and a ball of berry sorbet on meringue crumble.
A delicate cheesecake with a silky texture of cream cheese and chocolate, baked on a chocolate brownie crust, and served with fresh berries and caramel sauce.
Airy profiteroles stuffed with delicate custard, poured with chocolate sauce based on Baileys cream liqueur.
ABV 5,6%, IBU 14, OG 13, EBC 13
ABV 5,0%, IBU 6, OG 12, EBC 6
ABV 5,6%, IBU 33, OG 13, EBC 7
ABV 4,7%, IBU 12, OG 11, EBC 6
ABV 4,7%, IBU 10, OG 11, EBC 8
ABV 6,1%, IBU 50, OG 14, EBC 11
ABV 6,0%, IBU 30, OG 14, EBC 75
ABV 6,5%, IBU 20, OG 15, EBC 20
ABV 5,6%, IBU 17, OG 13, EBC 5
ABV <0,5%, IBU 25, OG 6,5, EBC 8
ABV 6,5%, IBU 25, OG 15
ABV 8%, IBU 80, OG 18, EBC 14
ABV 10%, IBU 54, OG 23, EBC 98
ABV 5,1%, IBU 30, OG 15
ABV 5,1%, IBU 35, EBC 11, OG 12
ABV 4,7 / IBU 33 / OG 11 / EBC 9
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