Marinated porcini mushrooms combined with red onion and aromatic oil.

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

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

Chopped beef combined with adjika and creamy young cheese. Complemented with a cilantro-based sauce.

Fresh Far Eastern scallop paired with a sauce of gooseberries, chili pepper, and sorrel, complemented by a green basil butter.

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

A terrine in shortcrust pastry, filled with beef, chicken thigh, and calf liver, egg and green onion, served with tartar sauce.

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

Pâté made from chicken liver with butter, onion, and a touch of port and calvados, topped with a thin layer of wine jelly. Served with blinis and apple-grain mustard compote with raisins.

Salad of cucumbers, sorrel, and radishes with a dressing based on fermented whey, egg, and dill, complemented by a boiled egg and pumpkin seeds.

A salad of fresh tomatoes, Ramiro peppers, Borodinsky bread, and red onion, dressed with a vinaigrette of kvass wort and lemon juice, topped with Brynza cheese and a mix of herbs.

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

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

A rich pâté made from minced herring, boiled egg, and potato, with green onions, served with Borodinsky bread.

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

Borscht made with a rich chicken broth and vegetables. Served with smoked duck and prunes.

A rich aspen bolete broth served with porcini mushrooms, spelt, and potato, topped with mushroom caviar and farm sour cream.

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

Chilled borscht with roasted beets, served with boiled veal, fresh cucumbers, radishes, green onions, egg, and sour cream.

Prepared with a rich chicken broth, beets, onion, carrots, cabbage, and tomato paste, topped with braised veal cheek, served with sour cream and green onions.

Fish broth with pieces of salmon and zander, combined with potatoes, tomatoes, carrots, onion, and garlic, enhanced with a touch of white wine.

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

Dumplings with a delicate crab filling, served with a pumpkin velouté and cream.

Dumplings filled with potato, porcini mushrooms, and fried onion, served in a butter sauce with sautéed brisket and spinach leaves.

Dumplings filled with potato, smoked Suluguni cheese, and spinach, served in a creamy sauce with parsley.

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

Dumplings filled with duck breast, 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.

A layered blini pie with juicy rabbit in a creamy farce, served with a rich porcini mushroom sauce and complemented with black truffle.

Our modern take on the classic kulebyaka in puff pastry. Filled with salmon and a delicate pike-perch mousseline. Served with a warm creamy sour cream sauce with herbs.

A blin stuffed with duck filling, served with a foie gras escalope and a meat jus with apricots.

Kefir-based pancakes served with sour cream, buttercream with grated egg and pike caviar.

A puff pastry pie filled with boiled beef tongue, potatoes, fried onions and cabbage, served with a meat sauce and horseradish yogurt.

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

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

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

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

A juicy lamb steak served with a rich tomato-mustard sauce and sour cream.

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

Pike perch fillet baked at low temperatures with butter. Served with a crispy white cabbage steak. Complemented with a creamy whey-based sauce with dill oil and pike caviar. Garnished with dill yogurt.

Pan-fried quail served with duck mousseline and complemented by roasted pumpkin, pumpkin cream, and a rich meat sauce with amaretto and raisins.

Wheat porridge with cream and Parmesan, complemented with sautéed porcini mushrooms and aged Adygea cheese.

Braised beef short rib served with roasted beetroot, a cream of beetroot, prunes, and kvass. Complemented with a rich demi-glace sauce and black currant.

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

Grilled beef tenderloin, complemented with a potato dranik and sour cream cream. Served with cured smoked duck breast and a creamy kvass sauce with white wine.

Baked black cod served with barley grits, creamy mushroom sauce, and accompanied by sautéed horn of plenty mushrooms.

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

Grilled scallops served with cured pork loin, celery root cream, a creamy sherry sauce and complemented with sautéed oyster mushrooms.

Thinly sliced fried sausage served with mashed potatoes, complemented with fresh truffle and meat sauce.

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

Cutlets made from chicken breast with cream and breaded in breadcrumbs, served with green onion mashed potatoes and sautéed spinach leaves.

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

Sautéed veal liver and potatoes served with a creamy sauce of crushed black pepper and aged cheese.

Boiled tongue, fried and served with potato casserole and meat sauce, complemented with horseradish ice cream.

A pearl sphere of Gorgonzola mousse served with a passion fruit and white chocolate cream. 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.

Soft creamy ice cream served with buckwheat caramel and buckwheat popcorn.

Soft creamy ice cream complemented with black currant caramel and glazed pine nuts.

Served as a portion of 4 candies: two with a milk chocolate and malt ganache filled with sea buckthorn gel, and the other two with a coffee cream and milk chocolate ganache filled with black currant gel.

Warm, flaky brioche bun paired with creamy plombir ice cream.

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

Malt brownie made of dark and milk chocolate, complemented with lemon gel and kvass jelly, topped with a delicate cream of white chocolate and kvass wort, served with oatmeal cookie ice cream and grated macadamia nut.

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

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

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