Marinated porcini mushrooms combined with red onion and aromatic oil.

Crispy potato pancakes served with lightly salted salmon, farmhouse sour cream, pickled cucumbers, and fresh horseradish.

Herring combined with a cream of eggs, dill, and grainy mustard. Served with marinated red onion, young cucumber, and Borodinsky bread.

Chopped beef served with adjika and creamy young cheese. Complemented with a coriander-based sauce.

Fresh Far Eastern scallop paired with a gooseberry sauce with added chili pepper and sorrel, complemented with green basil butter.

Cold-salted white milk mushrooms paired with sour cream, parsley, and red onion.

Terrine in shortcrust pastry with a filling of beef, chicken thigh, and calf liver, with added egg and green onion, served with tartar sauce.

A fresh salad of tomatoes, cucumbers, sweet Ramiro peppers, complemented with unrefined oil and farm sour cream, paired with a mix of nuts and herbs.

Pâté made from chicken liver with butter, onion, and a small amount of port and calvados, topped with a thin layer of wine aspic and served with blini and apple confiture with grain mustard and raisins.

A salad of cucumbers, sorrel, and radishes paired with a sauce based on fermented milk whey, egg, and dill, complemented with a boiled egg and pumpkin seeds.

The salad mixes fresh tomatoes, Ramiro peppers, Borodinsky bread, and red onion, dressed with a dressing of kvass wort and lemon juice, complemented with Brynza cheese and a mix of herbs.

Frozen salo served with mustard, green onion, and bread.

Cold-smoked mackerel complemented with a sauce based on kvass wort with garlic, served with toast with creamy horseradish and thin cucumber slices.

A rich pâté made from chopped Atlantic herring, boiled egg, and potato, complemented with green onion, served with Borodinsky bread.

A delicate pâté of hot-smoked salmon, sour cream, and cream cheese with added boiled egg and yogurt with horseradish, served with brioche bread.

Borscht based on a rich chicken broth, prepared with vegetables. Served with smoked duck and prunes.

A rich mushroom broth made with red-cap boletes, served with porcini mushrooms, spelt, and potato, complemented with mushroom caviar and farmhouse sour cream.

Okroshka on ayran served with baked potato, boiled veal, fresh vegetables, herbs, and creamy horseradish.

Cold borscht with baked beetroot, served with boiled veal, fresh cucumbers, radish, green onion, egg, and sour cream.

Prepared with a rich chicken broth with added beetroot, onion, carrot, cabbage, tomato paste, complemented with braised veal cheek, served with sour cream and green onion.

Fish broth with pieces of salmon and zander, paired with potato, tomatoes, carrot, onion, and garlic, complemented with a small amount of white wine.

Soup cooked on chicken broth with smoked pork ribs, sauerkraut, and complemented with meat from the ribs and parsley.

Dumplings with a delicate crab filling, complemented by a pumpkin velouté with cream.

Vareniki with a filling of potato, porcini mushrooms, and fried onion, served with a butter sauce, fried brisket, and spinach leaves.

Vareniki with a filling of potato, smoked Suluguni cheese, and spinach, served in a creamy parsley sauce.

Classic dumplings with a filling of beef and pork, served in a rich chicken broth.

Dumplings with a filling of duck breast with added onion and rum, served with duck broth and melted foie gras.

Baked blini stuffed with crab, potato, and egg. Served with bisque sauce and sour cream.

Layered blini pie with juicy rabbit in a creamy forcemeat, served with a rich porcini mushroom sauce and complemented with black truffle.

Our modern version of the classic kulebyaka in puff pastry. Filled with salmon and a delicate pikeperch mousseline. Served with a warm creamy-sour cream sauce with herbs.

Blini with a filling of duck mince, served with a foie gras escalope and meat jus with apricots.

Pancakes made with kefir and served with sour cream, a creamy grated egg mixture, and pike roe.

Layered pie with a filling of boiled beef tongue, potato, fried onion, and cabbage, served with meat sauce and yogurt with horseradish.

Pancakes made from blanched zucchini and broccoli with flour and eggs, served fried with sour cream and pike caviar.

Caviar served with flaky brioche, sour cream, and egg tartar sauce.

Caviar served with flaky brioche, sour cream, and egg tartar sauce.

The roe is served with layered brioche, sour cream, and egg tartar sauce.

Juicy lamb beefsteak served with a rich tomato-mustard sauce and sour cream.

Tender cabbage rolls filled with rabbit, served with a parsnip cream and a creamy sherry-based sauce.

Pikeperch fillet baked at low temperature with butter. Served with a crispy steak of white cabbage. Complemented with a creamy sauce based on milk whey with dill oil and pike caviar. Accompanied by yogurt with added dill.

Fried quail served with duck mousseline and complemented by baked pumpkin, pumpkin cream, and a rich meat sauce with amaretto and raisins.

Wheat porridge with cream and Parmesan, complemented by fried porcini mushrooms and aged Adygei cheese.

Braised meat from a beef rib served with baked beetroot, a cream of beetroot, prunes, and kvass. Complemented with a rich demi-glace sauce and blackcurrant.

Beetroot baked in vanilla honey, served with a delicate sage-infused cheese cream. Complemented with walnuts, cilantro, and green basil.

Beef tenderloin grilled and complemented with a potato pancake and sour cream cream. Served with cured smoked duck breast and a creamy kvass sauce with white wine.

We bake sablefish and serve it with barley, creamy mushroom sauce, and complement it with sautéed black trumpet mushrooms.

Tender pike fishcakes are breaded and pan-fried. Served with mashed potatoes, egg and mustard cream. Complemented with quick-pickled cucumber slices.

Grilled scallops served with cured pork, celeriac cream, a creamy sherry sauce, and accompanied by sautéed oyster mushrooms.

Thinly sliced, pan-fried sausage served with mashed potatoes, fresh truffle, and a rich meat sauce.

Pan-seared fish fillet served in a sauce of tomatoes, mussels, and white wine with garlic and basil.

Cutlets made from chicken breast with cream, breaded and fried, served with mashed potatoes with green onions and sautéed spinach leaves.

Sautéed rabbit kidneys and celeriac, served with celery cream and a rich meat sauce with port and parsley.

Pan-fried veal liver and potatoes served with a creamy sauce of crushed black peppercorns and aged cheese.

Boiled and pan-seared tongue served with potato gratin and meat sauce, accompanied by horseradish ice cream.

A pearl sphere based on Gorgonzola mousse served with a cream of passion fruit and white chocolate. Complemented with a crunchy nut crumble.

A ganache based on chocolate, vanilla, and parsnip complemented with parsnip candied fruit. Served with feijoa sorbet, crunchy meringue, and tarragon powder.

Served as a portion of 4 candies: two with a ganache based on milk chocolate and malt with a sea buckthorn gel filling, and the other two with a ganache based on coffee cream and milk chocolate with a blackcurrant gel filling.

Warm, flaky brioche paired with creamy Plombir ice cream.

Caramelized honey cake layers with delicate cream, served with a cheese cream and raspberry gel, fresh raspberries, and red basil.

Malted brownie of dark and milk chocolate, complemented by lemon gel and kvass jelly, layered with a delicate white chocolate and kvass wort cream, served with oatmeal cookie ice cream and grated macadamia nuts.

Choux pastry buns filled with delicate chocolate cream. Topped with more chocolate cream, orange caramel, and candied orange zest.

A variation of baked cheesecake based on cream cheese and cream infused with chamomile, served with a citrus gel made with yuzu.

Large Azerbaijani prunes, stuffed with cheese cream and glazed in chocolate.