Thin blini filled with ricotta and lemon, paired with a vibrant orange sauce and fresh mint and basil. Served with sour cream.

Pan-fried blini filled with ground meat and onions, served with farm-style sour cream.

Pan-fried wheat-flour blini served with crab, roasted potato, egg, and mayonnaise filling. Served with sour cream.

Delicate blini filled with farmer’s cheese and raisins, paired with raspberry confit and sour cream.

Creamy scrambled eggs paired with young stracchino cheese, served with labneh sauce and brioche toast.

Toasted brioche with smoked pork belly, béchamel sauce, mozzarella, and egg.

Zucchini draniki served with lightly salted salmon, egg, and béarnaise sauce.

Potato draniki with fried bacon, poached egg, and béarnaise sauce.

Potato draniki topped with Kamchatka crab meat, poached egg, and béarnaise sauce.

Two crispy potato draniki served with farm-style sour cream.

Tambov ham, egg, fresh vegetables, young stracchino cheese, labneh sauce, and brioche toast.

Lightly salted and cold-smoked salmon, egg, fresh vegetables, young cheese, labneh sauce, and brioche toast.

Fresh salad of tomatoes, cucumbers, and Ramiro sweet peppers. Served with a light dressing made from farm-style sour cream, Kremetta, and vegetable oil.

Oatmeal cooked with milk and cream, topped with prunes and melted butter.

Fritters served with vanilla cream and cloudberry preserves, wild strawberry jam with sour cream, and sour cream ice cream.

Fritters served with caviar, sour cream, and egg tartare sauce.

Fritters served with caviar, sour cream, and egg tartare sauce.

Fritters served with caviar, sour cream, and egg tartare sauce.

Omelet with Krakow sausage, spinach, and Parmesan, served with a sauce made from creamy kvass.

Delicate omelet with red caviar and labneh sauce.

Delicate omelet with cold-smoked salmon, labneh sauce, and lightly salted cucumbers.

Creamy millet porridge cooked with milk and cream. Served with lingonberry preserves and farm-style sour cream.

Creamy rice porridge cooked with milk and cream, served with cloudberry preserves.

Thinly sliced zucchini and green apple dressed with lemon dressing, complemented by young brined cheese and fresh mint.

Salad of fresh tomatoes, cucumbers, and radishes with sour cream, egg, and Kamchatka crab meat.

Pan-fried farmer’s cheese and ricotta syrniki served with vanilla and mascarpone cream. Finished with blackcurrant gel and fresh raspberries.

Pan-fried farmer’s cheese and ricotta syrniki served with raspberry confit, sour cream, and powdered sugar.

Fresh farmer’s cheese with sour cream, complemented by raspberry confit and berries: blueberries, strawberries, and raspberries.

Fried eggs with Doktorskaya sausage, served with fresh tomatoes and green peas dressed with melted butter, parsley, and lemon juice.

Fried eggs served with fresh zucchini, young green peas, and feta cheese. Finished with mint and cilantro.

Three fried eggs served with Krakow sausage and a vibrant tomato sauce. Paired with basil-infused yogurt and finished with fresh cilantro.

Marinated porcini mushrooms paired with red onion and aromatic oil.

Crispy potato pancakes served with lightly salted salmon, farm sour cream, pickles, and fresh horseradish.

We pair the herring with a cream of eggs, dill, and whole-grain mustard. Served with pickled red onion, young cucumber, and Borodinsky bread.

Chopped beef served with adjika and creamy fresh cheese, complemented by a cilantro-based sauce.

Fresh Far Eastern scallop served with a gooseberry sauce with chili pepper and sorrel, complemented by basil-infused green oil.

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

Terrine in shortcrust pastry filled with beef, chicken thigh, and veal liver, with egg and green onion, served with tartare sauce.

Fresh salad of tomatoes, cucumbers, and Ramiro sweet peppers, dressed with unrefined oil and farm sour cream, served with a mix of nuts and herbs.

Pâté made from chicken liver with butter, onion, a small amount of port and Calvados, covered with a thin layer of wine jelly and served with blini and apple confit with whole-grain mustard and raisins.

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

Fresh tomatoes, Ramiro pepper, Borodinsky bread, and red onion dressed with kvass wort and lemon juice, complemented by brinza cheese and a mix of herbs.

Frozen cured pork fat served with mustard, green onion, and bread.

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

Rich pâté made from chopped herring, boiled egg, and potato, complemented by green onion and served with Borodinsky bread.

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

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

Rich birch bolete broth served with porcini mushrooms, spelt, and potatoes, complemented by mushroom caviar and farm sour cream.

Soup made with chicken broth, smoked pork ribs, and sauerkraut, served with meat from the ribs, porcini mushrooms, and parsley.

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

Fish broth with pieces of salmon and pike-perch, potatoes, tomatoes, carrots, onion, and garlic, complemented by a little white wine.

Soup made with chicken broth, smoked pork ribs, and sauerkraut, served with meat from the ribs and parsley.

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

Dumplings filled with potato, porcini mushrooms, and fried onion, served with butter sauce, fried pork belly, and spinach leaves.

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

Classic dumplings filled with ground 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 pancake filled with crab, potato, and egg, served with bisque sauce and sour cream.

Layered pancake pie with juicy rabbit in a creamy minced filling, served with a rich porcini mushroom sauce and black truffle.

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

Pancake filled with minced duck, served with a foie gras escalope and meat jus with apricots.

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

Puff pastry pie filled with boiled beef tongue, potato, fried onion, and cabbage, served with meat sauce and horseradish yogurt.

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

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

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

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

Beef tenderloin Stroganoff with Kraków sausage and fried onion, served with mashed potatoes and tomato-cream sauce. Finished with chives.

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

Delicate cabbage rolls made with lean rabbit wrapped in Napa cabbage leaves. Served with cauliflower, Parmesan, and cauliflower cream, accompanied by a creamy porcini mushroom sauce.

Buckwheat kasha with sautéed porcini mushrooms, fried onion, butter, and fresh parsley.

Pan-fried flounder fillet served with mashed potatoes and pepper sauce with pickled gherkins, complemented by fresh parsley.

Ladoga pike-perch fillet served with green vegetables—spinach, zucchini, and green peas—complemented by basil yogurt and whey sauce with dill oil.

Grilled quail served with duck mousse, roasted pumpkin, pumpkin cream, and a rich meat sauce with amaretto and raisins.

Slow-cooked beef rib served with roasted beetroot, beetroot cream, prunes, and kvass. Finished with a rich demi-glace and blackcurrants.

Roasted beetroot in vanilla honey served with delicate sage cheese cream. Finished with walnut, cilantro, and green basil.

Grilled beef tenderloin served with a potato pancake and sour cream. Paired with dry-cured smoked duck breast and a creamy kvass sauce with white wine.

Delicate pike cutlets are breaded and fried. Served with mashed potatoes and an egg-and-mustard cream, finished with quick-pickled cucumber slices.

Grilled scallops served with dry-cured pork, celeriac cream, and a creamy sherry sauce, finished with sautéed oyster mushrooms.

Pan-fried fish fillet served in a tomato, mussel, and white wine sauce with garlic and basil.

Chicken breast cutlets with cream, breaded and fried, served with mashed potatoes, green onions, and sautéed spinach leaves.

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

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

Boiled tongue, grilled and served with a potato gratin and meat sauce, finished with horseradish ice cream.

A pearl-shaped sphere made with Gorgonzola mousse served with passion fruit and white chocolate cream. Finished with crunchy nut crumble.

A dessert made with dulce de leche cream, sour cream ice cream, madeleine, orange caramel, and fresh strawberries, topped with a crisp gavotte.

A chocolate, vanilla, and parsnip ganache finished with candied parsnip. Served with feijoa sorbet, crisp meringue, and tarragon powder.

A serving of four chocolates: two with milk chocolate and malt ganache filled with sea buckthorn gel, and two with coffee cream and milk chocolate ganache filled with blackcurrant gel.

Delicate sour cream ice cream served with fresh berries, adding a gentle tartness to the dessert.

Warm flaky brioche served with creamy plombir ice cream.

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

Malt brownie made with dark and milk chocolate, complemented by lemon gel and kvass jelly, topped with a delicate cream of white chocolate and kvass malt extract. Served with oatmeal cookie ice cream and grated macadamia nuts.

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

A variation on baked cheesecake made with cream cheese and cream, complemented by fresh raspberries.