| Red caviar with spiced butter | 250 |
| Parma ham with melon | 120 |
| Tuna with freshly-salted radish | 170 |
| Entree strawberry, pineapple | 120 |
| Salmon with cucumber and cheese | 140 |
| Chicken parfait with olives and tomatoes | 120 |
| Asian style carrots | 80 |
| Turnip dessert with spicy semolina | 120 |
| Assorted fresh berries | 490 |
| Olivier in tartlets | 200 |
| Eggplant with fresh cheese and nuts | 150 |
| Fresh vegetables with green dressing, with feta and Kalamata olives | 500 |
| Tiger shrimps with avocado cream and lychee slices | 550 |
| Black tuna with curry pudding, turnip jam and plum | 550 |
| Homemade pickles with stone potatoes | 450 |
| Dressed herring with apple and red caviar | 450 |
| Italian antipasti | 750 |
| Fruit plate | 550 |
| Noble cheeses with nuts and turnip confit | 680 |
| Meat delicacies (basturma, jamon, salami, venison) | 850 |
| Carrot salad with pumpkin parmentier, pine nuts and prunes | 190 |
| Olivier salad with red caviar, apple and pickled chicken thigh | 450 |
| Salad of soaked root vegetables with braised pear and blackcurrant coolie | 400 |
| Green salad with lychee, plum, peach and strawberry | 650 |
| Stew Tongue Salad with Mushrooms, Tomatoes and Cheese | 500 |
| Toppings: | |
| - Tiger shrimps | 350 |
| - Scallop | 750 |
| - Pickled tuna | 500 |
| - Roasted chicken thigh | 180 |
| - Chef-salted salmon | 460 |
| Crispy cheese balls with millet cereal and Blue cheese sauce | 250 |
| Wheat pancakes with caviar and lemon | 550 |
| Red pancake with wild freshly-salted salmon | 400 |
| Buckwheat pancakes with mushrooms and pickled red onions | 260 |
| Scallops with cauliflower mousse and smoke | 800 |
| Cappuccino mushroom cream soup with chanterelles and truffles | 580 |
| Spicy tomato turia with butter and garlic | 350 |
| Cold basil soup with fresh cheese, lychees and strawberries | 500 |
| Fillet mignon with stewed pear and «Porto» sauce | 1500 |
| Beef stroganoff with mashed potatoes and mashed potatoes | 950 |
| Lamb shank smoked on dark beer with eggplant caviar | 2000 |
| Stewed pork breast in red wine with vegetables | 800 |
| Sous-vide chicken breast with pumpkin mousse and parsley coulis | 650 |
| Sous-vide salmon in Asian sauce with balm lemon and fresh cucumbers | 1500 |
| Steamed perch with celery mousse and polish sauce | 850 |
| Monkfish in cream sauce with spicy ptitim | 2000 |
| Sea bass fillet with pasta and pickled apple | 680 |
| Rice porridge with rapana and braised pear | 750 |
| Rib-eye steak | 950 |
| Beef skirt | 1100 |
| Beef tenderloin in herbs | 1500 |
| Sea Bass Fillet | 650 |
| Tiger shrimps | 700 |
| Scallops | 900 |
| Salmon | 1200 |
| Ptitim with herbal coulis | 250 |
| Stone potato baked in josper | 210 |
| Grilled vegetables | 300 |
| Tom Yam and Nero buns with a duet of bird pates | 250 |
| Honey cone from cedar wood | 660 |
| «Pavlova» dessert with nuts and berries | 390 |
| Cherry mousse with cream and black currant | 390 |
| «Kartoshka» dessert with «Patissiere» cream | 390 |
| Almond cake with Bourbon vanilla and honey | 480 |
| Crispy waffle cones with salted caramel | 390 |
| Handmade candy | 150 |
| Macaron | 160 |
| Sorbets and ice cream | 200 |
| Sea buckthorn panna cotta with mango | 160 |