Open tart on shortcrust base with almond cream, apricots, and white chocolate cream.

Classic scramble from 2 eggs laid on fried brioche, complemented by pan-fried and baked foie gras with a French sauce of caramel, pear syrup, and meat sauce accompanied by black truffle. On guest's choice, we can prepare an omelet or fried eggs from 3 eggs.

Open shortcrust pastry tart with almond cream, creamy-vanilla cream (mascarpone, cream, vanilla, gelatin, sugar), raspberry gel, fresh raspberries, and basil. Served with creamy-vanilla cream and raspberry gel.

Classic scramble from two eggs served with fried squid and romaine salad in a bright, sweet sake-based sauce and aioli.

On baked crispy flatbread, we spread tender parmesan mousse with cream and creme fraiche, and fried mortadella. Sprinkled with parmesan on top.

Sweet potato batat baked with cream, mortadella, and parmesan cheese.

Potato draniki filled with mushrooms fried in butter sauce, homemade pork ham, and spinach, complemented by parmesan cheese.

Salad of farm tomatoes, fresh Ramiro peppers, and feta, mixed with orange and pomegranate juice with balsamic vinegar. Complemented by basil, tarragon, cilantro, and grated pecan nuts.

Green salad of avocado, romaine, and stracciatella combined with sauce based on creme fraiche, cilantro, lime, and sake.

Duck steak complemented by spinach, poached egg, and airy parmesan cheese mousse on fried tartine bread toast.

On fried tartine, we spread braised beef and bake with smoked meat sauce, aioli, and mozzarella.

Gougères filled with crab meat, egg, and sake sauce, accompanied by fresh avocado.

On fried tartine, we spread roasted Ramiro peppers and carabineros shrimp mixed with Ama Ebi shrimp, salt, and olive oil, complemented by lime zest.

Rice porridge cooked with milk and cream, complemented by mango.

Oatmeal cooked on coconut milk and cream, complemented by coconut cream and blueberry confit.

Corn porridge cooked with milk, with added stracciatella cheese and raspberry jam.

In the omelet, we wrap a filling with langoustine rillettes, creme fraiche, chili, and garlic. Complemented by parmesan mousse, roasted Ramiro peppers, and grilled fried langoustines. Sprinkled with chives.

Omelet from egg whites with avocado, complemented by salsa of fresh tomatoes and basil.

Fried eggs from two eggs served with mornay sauce based on truffle paste, mozzarella, and bechamel sauce. Fried with brie and gorgonzola cheese.

Fried eggs from two eggs, fried with added morels in creamy sauce with parmesan.

Egg dish from 3 eggs cooked in tomato sauce with added avocado, cilantro, and feta cheese.

Golden Belgian potato waffle accompanied by poached egg, cold-smoked trout, French bearnaise sauce, and homemade tartar sauce.

Golden Belgian potato waffle accompanied by red caviar, whipped sour cream, and butter.

Golden Belgian potato waffle accompanied by sturgeon caviar, butter, and whipped sour cream with chives.

Croissant served with whipped butter with vanilla noisette.

Closed puff pastry pie with almond cream filling with Amaretto liqueur. Served with almond ice cream.

Tender cheese pancakes from cottage cheese and ricotta served with apricot jam and sour cream, complemented by pistachios.

Puff pastry snail with chocolate namelaka filling covered in chocolate glaze and sprinkled with walnut shavings.

Marinated pear combined with bright passion fruit curd, white chocolate-based vanilla cream, complemented by crispy meringue and vanilla powder.

Fresh avocado, complemented by olive oil and Maldon salt.

Cold-smoked salmon, complemented by olive oil and chives.

Fresh raspberries.

Slices of Italian boiled sausage made from finely ground pork with pieces of white fat, pistachios, and pepper.

Italian hard aged cheese.

Golden Belgian potato waffle accompanied by red caviar, whipped sour cream, and butter.

Golden Belgian potato waffle accompanied by sturgeon caviar, butter, and whipped sour cream with chives.

Thin slices of boiled beef tongue on lemon aioli sauce. The dish is complemented by cod liver, capers, and parmesan shavings.

Thin slices of marbled ribeye beef laid on truffle aioli. Complemented by chives and grainy mustard sauce.

Foie gras terrine with layers of prune confit and Pedro Ximénez sherry jelly. Served with brioche and prune confit.

Chicken liver pâté with white port, sprinkled with hazelnuts. Served with hazelnut liqueur and tartine bread.

Airy donut with pecorino cream filling, topped with beef tartare.

Salmon rillettes with sour cream and crème fraîche served with creamy horseradish, olive oil, parsley butter, and crab butter. Served with tartine bread.

French baguette served with a portion of whipped butter.

Gougères filled with crab meat, egg, and sake sauce, accompanied by fresh avocado.

Fresh scallop served with aioli and anchovy sauce, bright citrus dressing, and segments of grapefruit and orange.

On tomato sauce, we spread grilled eggplant, zucchini, and roasted Ramiro peppers. Complemented by feta cheese, basil pesto, and fresh cilantro.

On fried tartine, we spread roasted Ramiro peppers and carabineros shrimp mixed with Ama Ebi shrimp, salt, and olive oil, complemented by lime zest.

Classic French appetizer from blended green olives and parmesan cheese.

Finely chopped beef in tartar sauce, combined with parmesan cheese, truffle, and french fries.

Green salad of avocado, romaine, and stracciatella combined with sauce based on creme fraiche, cilantro, lime, and sake.

Tender chicken thigh with romaine lettuce leaves, fresh cucumbers and zucchini, fried broccoli, complemented by feta cheese and sunflower seeds, dressed with lemon aioli and balsamic vinegar.

Salad with smoked salmon complemented by tomatoes, zucchini, Ramiro peppers, and soft-boiled egg, served with creamy trout cream.

Fresh arugula combined with ripe avocado, juicy grapefruit, and caramelized pear, complemented by pine nuts, parmesan, and light citrus sauce.

Salad of farm tomatoes, fresh Ramiro peppers, and feta, mixed with orange and pomegranate juice with balsamic vinegar, complemented by basil, tarragon, cilantro, and grated pecan nuts.

Broth from roasted duck with fresh cilantro and duck wontons.

Creamy crab shell soup with added lemongrass, ginger, and garlic, served with ravioli with smoked trout and crab butter.

Rich broth based on fried chicken with onions, complemented by baked ciabatta bread toast under gruyere cheese. One of the most recognizable dishes in France.

Battered squid served with fried Jerusalem artichoke and mashed potatoes based on Jerusalem artichoke noisette.

Grilled flounder fillet served with potato gnocchi, green beans, chives, and parsley. Complemented by lemon beurre blanc and olive oil.

Pan-fried scallops served with tender potato puree and white mushrooms, complemented by creamy sauce with mushroom noisette.

Closed puff pastry pie with filling of whelks, white mushrooms, and black pepper, complemented by creamy sauce with roasted garlic and white wine.

Grilled trout served with rich creamy sauce complemented by gorgonzola cheese and fried zucchini slices accompanied by mixed greens.

Pan-fried rabbit kidneys and turkey liver in meat sauce, complemented by raisins and prunes. Served with onion parmentier and parmesan mousse.

Ravioli filled with fried morels and white mushrooms with potato puree. Served with stracciatella and truffle sauce.

Chicken thigh served with pea puree and pea garnish, fried romaine lettuce leaves, Kalamata olives, and garlic, complemented by demi-glace sauce.

Marbled beef tenderloin served with potato puree, creamy sauce with added white mushrooms and champignons, as well as meat sauce with smoked butter. Garnished with onion marmalade and kale chips.

Braised beef cheeks in red wine complemented by sweet confit carrots and potato puree.

Cabbage rolls from Peking cabbage with filling of poultry, bacon, and foie gras, complemented by confit potatoes, olives, and basil.

Potato slices baked in cream and complemented by mortadella with pistachios accompanied by creamy sauce.

Calamaretti in creamy wine-pepper sauce with added braised lamb meat. Complemented by rich lamb meat sauce before serving.

Grilled ribeye steak combined with parsley and garlic butter. Separately served with jus meat sauce with black pepper.

Grilled marbled beef tenderloin laid on brioche toast with spinach pillow and complemented by meat sauce with black truffle.

Duck leg terrine served with potato puree, parsnip chips, roasted shallots with demi-glace sauce.

Grilled duck breast served with spelt garnish with carrots and pumpkin puree, complemented by chicken jus and sage chips.

Grilled foie gras served with pumpkin and potato terrine complemented by tender carrot cream and baked pumpkin. Finished with sauce based on pear syrup, chicken jus, and caramel.

Boiled tongue served with baked and fried celery and parsnip puree, complemented by demi-glace, kvass wort, and chives.

White chocolate sphere filled with gorgonzola cheese-based mousse. Complemented by passion fruit cream.

Coconut mousse with white chocolate and raspberry-yuzu filling. The dish is complemented by shortbread cookies and raspberries.

Chocolate mousse sphere based on milk and dark chocolate, hazelnut praline, and maple syrup. Served with brownie and chocolate hazelnut chip.

Coconut cookie complemented by apple compote, coconut pastry cream, sorrel granite, and coconut sorbet.

Marinated pear combined with bright passion fruit curd, white chocolate-based vanilla cream, complemented by crispy meringue and vanilla powder.

Baked Granny Smith apples caramelized in honey with butter, vanilla, and dates, complemented by sponge cake, pastry vanilla cream, and yogurt sorbet with salted caramel and grated pecan nuts.

On rum-soaked chocolate sponge, we spread mascarpone and creme fraiche cream with pistachio, complemented by cocoa, pistachio ice cream, and pistachios.

Canelés with pine nuts, namelaka, salted caramel, and torched vanilla. 3 pieces per portion, complemented by edible gold upon serving.

Tender cocoa-based sponge with caramel chocolate inside, combined with ice cream based on Belgian milk chocolate.