Appetizers
Salmon Carpaccio
$18.00
sliced fresh salmon with oranges, arugula, parsley, black pepper, "parmesan" cheese and "pesto" sauce
Oysters "Fine De Claire"
$24.00
served in expanded form on a bed of salt ice with lemon sauce, red wine vinegar and shallots, served up one dozen
Oysters "Rockefeller"
$18.00
oysters on the half-shell, topped with cream spinach and "parmesan" cheese and baked over the sea salt with lemon, served up ½ dozen
Oysters "Rui"
$18.00
oysters, deep-fried "tempura" with mashed avocado in "passion" and "chile" sauces, served up ½ dozen
Butterfly Shrimp Cocktail
$18.00
shrimp, steamed with diced gherkins, red onion, mango puree with spicy tomato sauce
Snails Filo - Pafy
$18.00
snails in puff pastry, with avocado, spinach and "mozzarella" cheese in light cream sauce
Scallops "San-Zhak"
$20.00
sautéed scallops with creamy stew of zucchini and hint of mint
Mussels "Marine"
$20.00
poached in white wine with shallots, thyme, tomatoes, basil and butter
Crab "Â Carapace Molle"
$24.00
soft shell crab, roasted "meuniere" to a crisp in garlic butter, with lemon, coriander and "unagi" sauce
Du Chef
$26.00
"foie-gras". well-known delicacy in french cuisine, escalope of duck "fat liver" over the apple in sugar caramel with mulberry sauce
Pate "Foie-Gras"
$26.00
terrine of foie-gras with figs, grapes and garlic croutons
Ravioli
$18.00
stuffed with ricotta cheese or "portobello" mushrooms
Mushroom Julienne
$8.00
with "mozzarella" cheese
Calamari Ring Biscuit
16.00
fried calamari, served with spicy sauce "aioli"
$Soups & Salads
Soup "Lobster Bisque"
$12.00
cream-soup with lobster flesh, with bergamot and seasoned with great cognac
Soup "Bouillabaisse"
$14.00
seafood, sautéed in olive oil with white wine and orange peel, tomatoes, fennel, carrots, onion- leeks, served with croutons and "rui" sauce
Soup "Minestrone"
$12.00
vegetable soup with broccoli, carrots, tomatoes, zucchini, celery, white beans and savoy cabbage with "pesto" sauce
Soup "Monasterio De San Juan"
$12.00
broth with beef roast and vegetable bronua of lentils, carrots, turnips and tomatoes, served with sour cream
Salmon "Uha"
$12.00
creamy soup with salmon, potatoes, carrots, fennel, celery and onion-leek
Mushroom Cappuccino Soup
$12.00
cream of mushroom soup
Avocado-Cappuccino Soup
$12.00
du chef. cream soup with avocado and escargot
Soup "Kharcho"
$12.00
spicy soup with veal or beef, rice and tomato
Salad "Nicoise"
$22.00
the classic french salad with tuna, lettuce, olives, beans, "finger" potatoes and quail eggs with balsamic sauce
Salad "Savoy"
$20.00
du chef. smoked eel with baby spinach leaves, pickled carrots and zucchini, with glazed oyster sauce
Salad "Burrata - Andriese"
$18.00
"buratta-andriese" cheese over tomatoes with arugula, grilled "portobello" mushrooms with "pesto" sauce and glazed balsamic sauce
Salad "Lardon"
$18.00
watercress, curly endive, "cherry" tomatoes with crispy bacon, poached egg, croutons and goat cheese with creamy mustard-balsamic dressing
Salad "De Bifteck"
$24.00
fillet of beef "skirt-steak" with mixed vegetable spaghetti, micro greens, "cherry" tomatoes, arugula and "gorgonzola" cheese with honey-balsamic sauce
Salad "Molise"
$16.00
du chef. chopped fresh-salted fillet of salmon with apple crisp, egg white and red caviar with light mayonnaise, served on a bed of avocado.
Salad "Tropicana"
$18.00
shrimp in crushed flakes of coconut with strawberry, mango, dandelion and young beet leaves with spicy sesame dressing
Salad "De Canard"
$18.00
duck breast with mesclun greens, cranberries, pears and roasted almonds with raspberry sauce
Salad "Waldorf"
$16.00
smoked chicken with lettuce, apples, grapes, walnuts, "cherry" tomatoes, and goat cheese with creamy mustard-balsamic dressing
Salad "Bordeaux"
16.00
du chef. roasted beets, peppers, grilled "portobello" mushrooms, asparagus, arugula, goat cheese and nuts with mixed "pesto - glaze" sauce
$Entrees
Seafood "Boulanger"
$38.00
shrimp, scallops, clams, calamaries, lobster tail in a creamy broth with white wine and herbs, served with garlic croutons, a portion for 2 persons
Branzini "Deluxe"
$28.00
du chef. grilled with "chili" pepper and lime juice, served boneless on the leaves of arugula
Sterlet "A La Russe"
$36.00
baked with caviar of flying fish (tobiko) with zucchini and arugula in lemon-almond sauce
Chilian Sea Bass
$30.00
fillet with spinach and sautéed vegetables under "passion fruit" glazed sauce
Halibut "Charente"
$24.00
roasted "meuniere" in brown butter with lemon and capers over tomato puree, olives and spinach with "ber-blanc" sauce
Salmon Escalope
$24.00
served on sauté of spinach and "cherry" tomatoes in oyster sauce with mint and basil
Catfish "Les Gurme"
$24.00
fillets, sprinkled with spiced brine with poached asparagus, saffron cream-sauce and cheese "mozzarella"
Red Snapper
$24.00
red snapper, fried with rosemary and garlic, served over sautéed spinach and "cherry" tomatoes
Pike "Tornado"
$24.00
du chef. fillet, stuffed with spinach,"grier"cheese and sundried tomatoes
Trout "Rueh"
$26.00
trout, baked with vegetable vinaigrette in "béchamel" wine-cream sauce, served boneless
Spaghetti "Frutti Di Mare"
$28.00
spaghetti with shrimp, calamari, mussels, marinated in olive oil and lemon zest with cream sauce
Shrimp Scampi
$24.00
served over the rice with garlic cream sauce
Rib-Eye Steak "Brinell"
$34.00
seasoned dry marbled beef with grilled onions and thyme with sauce from tomatoes and basil
Filet Mignon "Napoleon"
$32.00
beef, layered with "portobello" mushrooms in cream sauce on a bed of spinach and green asparagus shoots, with "parmesan" cheese on a top
Skirt-Steak "Black Angus"
$26.00
grain-fed beef, breed "black angus" with arugula and "chipotle" sauce, cooked to your preference
Pork Medallion
$26.00
du chef. pork, baked with mushrooms "shiitake" and cheese "mozzarella" in cream-mushroom sauce
Venetian Veal
$36.00
veal chop with black olives, pistachio nuts, sweet onions marmalade, "parmesan" cheese in mustard sauce
Rack Of Lamb
$34.00
in wine and sherry sauce
Duck "Magre"
$24.00
duck breast in honey and spices, served over sauté of spinach with apple and pear in mulberry sauce
Duck "Confit"
$26.00
duck "confit" , baked to a crisp crust with traditional indian "chutney" seasoning
Ragout Of Rabbit
$26.00
tender stewed rabbit with pasta tagliatelle in creamy garlic sauce
Pozharsky Cutlets
$20.00
meat cutlets of ground chicken in bread
Chicken "Tobaka"
$20.00
dish where a spatchcocked chicken is cooked in a heavy castiron skillet, or a "tapha" , drizzled with marinade of herbs, roasted to a crisp crust with garlic sauce and spices
Fricassee Of Calf's Liver
$24.00
fried with mushrooms "shiitake" with creamy mushroom sauce and cheese "mozzarella"
Leg Of Lamb "Provencal"
$26.00
leg of lamb baked in batter with sweet mustard, rosemary, ginger and "provencal" spices, served with boiled vegetables
Veal "Fontainebleau"
26.00
sliced veal with chestnuts and figs stewed in white wine sauce
$Desserts
"Marquis"
$8.00
incredible dessert, a rare combination of delicate really dark chocolate mousse with raspberry puree
"Pavlova"
$10.00
meringue-based dessert named in honor of the russian ballet dancer anna pavlova with a crisp crust and soft, light inside, served with softly whipped cream and fresh berries
"Strudel"
$8.00
du chef. pastry made in the form of roll stuffed with apples and dried apricots, served hot, with ice cream ball
Halva "Parfait"
$8.00
frozen dessert, made of halva with whipped milk and cream, honey caramel, rum, walnut, under glazed white chocolate
"Tiramisu"
$10.00
dessert, made of ladyfingers dipped in coffee, layered with whipped cream and "mascarpone" cheese, and flavored with cocoa
"Honey" Cake
$10.00
recipe from childhood: layered cookie sheets with the addition of walnuts, honey cream and condensed milk
"Profiteroles"
$10.00
pastry ball as light as air, filled with ice cream and whipped cream, topped with chocolate
"Napoleon"
$8.00
pastry, made of alternating layers of pastry with custard cream with chocolate syrup
Creme Brulee
$8.00
known as burnt cream, consisting of a rich custard base topped with a contrasting layer of hard caramel with berry mosaic
Syrniki
$8.00
sweet fried cheese fritters, garnished with sour cream, honey or strawberry sauce of choice
Pancakes
10.00
filled with white and dark chocolate or with drunken cherries and berry puree
$Cold Appetizers
"Antipasto" Fish
assorted sliced fish with lemon and olives
Charcuterie
assorted cold sliced meat with mustard dressing
Assorted Pickled Vegetables
pickles, tomatoes, spicy peppers, cabbage
Liver Pate
terrine of chicken with croutons and apricot jam
"Spring" Salad
fresh vegetables with dressing
"Bordeaux" Salad
roasted beets, peppers, grilled "portobello" mushrooms, asparagus, arugula, goat cheese and nuts with mixed "pesto - glaze" sauce
"Waldorf" Salad
smoked chicken with lettuce, apples, grapes, walnuts, "cherry" tomatoes, and goat cheese with creamy mustard-balsamic dressing
"Savoy" Salad
smoked eel with baby spinach leaves, pickled carrots and zucchini, with glazed oyster sauce
"Burrata-Andriese" Salad
"buratta-andriese" cheese over tomatoes with arugula, grilled "portobello" mushrooms with "pesto" sauce and glazed balsamic sauce
"De Canard" Salad
duck breast with mesclun greens, cranberries, pears and roasted almonds with raspberry sauce
Shrimp Caesar Salad
shrimp, romaine with grated "parmesan" cheese, wheat croutons, "caesar" sauce
Hot Appetizers
Fried Potatoes
with mushrooms
Seafood Pie
cake of puff pastry with mustard glaze
Mushroom Julienne
with "mozzarella" cheese
Pike "Torento"
fillet of pike, baked with arugula and spinach in "ber-blanc" sauce
Main Course
Skirt-Steak "Black Angus"
grain-fed beef, breed "black angus" with arugula and "chipotle" sauce
Duck "Confit"
duck "confit" , baked to a crisp crust with traditional indian "chutney" seasoning
Chicken "Tobaka"
chicken, drizzled with marinade of herbs, roasted to a crisp crust with garlic sauce and spices
Grilled Fillet Of Beef
marinated in dry wine
Grilled Lamb Chops
Desserts
"Napoleon"
pastry, made of alternating layers of pastry with custard cream with chocolate syrup
"Strudel"
pastry made in the form of roll stuffed with apples and dried apricots, served hot, with ice cream ball
Fruit Plate
Beverages
perrier, coca, homemade fruit punch, coffee, tee
Extra
"Foie-Gras"
10.00
well-known delicacy in french cuisine, escalope of duck "fat liver" over the apple in sugar caramel with mulberry sauce
$Cold Appetizers
Cheese Plate
assorted cheese "parmesan" , "bree" , "kamembert" , "gruyère" , grapes, pears, croutons
"Antipasto" Fish
assorted sliced fish with lemon and olives
Charcuterie
assorted cold sliced meat with mustard dressing
Assorted Pickled Vegetables
pickles, tomatoes, spicy peppers, cabbage
Pate "Foie-Gras"
terrine of foie-gras with figs, grapes and garlic croutons
"Spring" Salad
fresh vegetables with dressing
"Bordeaux" Salad
roasted beets, peppers, grilled "portobello" mushrooms, asparagus, arugula, goat cheese and nuts with mixed "pesto - glaze" sauce
"Waldorf" Salad
smoked chicken with lettuce, apples, grapes, walnuts, "cherry" tomatoes, and goat cheese with creamy mustard-balsamic dressing
"Savoy" Salad
smoked eel with baby spinach leaves, pickled carrots and zucchini, with glazed oyster sauce
"Burrata-Andriese" Salad
"buratta-andriese" cheese over tomatoes with arugula, grilled "portobello" mushrooms with "pesto" sauce and glazed balsamic sauce
"De Canard" Salad
duck breast with mesclun greens, cranberries, pears and roasted almonds with raspberry sauce
"Nicoise" Salad
the classic french salad with tuna, lettuce, olives, beans, "finger" potatoes and quail eggs with balsamic sauce
Butterfly Shrimp Cocktail
shrimp, steamed with diced gherkins, red onion, mango puree with spicy tomato sauce
Hot Appetizers
Fried Potatoes
with mushrooms
"Foie-Gras"
well-known delicacy in french cuisine, escalope of duck "fat liver" over the apple in sugar caramel with mulberry sauce
Seafood "Boulanger"
shrimp, scallops, clams, calamaries, lobster tail in a creamy broth with white wine and herbs, served with garlic croutons
Main Course
Skirt-Steak "Black Angus"
grain-fed beef, breed "black angus" with arugula and "chipotle" sauce
Chilian Sea Bass
fillet with spinach and sautéed vegetables under "passion fruit" glazed sauce
Duck "Confit"
duck "confit" , baked to a crisp crust with traditional indian "chutney" seasoning
Chalahach
grilled lamb chops
Desserts
"Napoleon"
pastry, made of alternating layers of pastry with custard cream with chocolate syrup
"Strudel"
pastry made in the form of roll stuffed with apples and dried apricots, served hot, with ice cream ball
"Marquis"
incredible dessert, a rare combination of delicate really dark chocolate mousse with raspberry puree
"Honey" Cake
recipe from childhood: layered cookie sheets with the addition of walnuts, honey cream and condensed milk
Sourcream Cake
one of the most popular russian cakes: layered biscuits sheets with delicate strawberry cream
Fruit Plate
Beverages
perrier, coca, homemade fruit punch, coffee, tee
Cold Appetizers
Cheese Plate
assorted cheese "parmesan" , "bree" , "kamembert" , "gruyère" , grapes, pears, croutons
"Antipasto" Fish
assorted sliced fish with lemon and olives
Charcuterie
assorted cold sliced meat with mustard dressing
Assorted Pickled Vegetables
pickles, tomatoes, spicy peppers, cabbage
Pate "Foie-Gras"
terrine of foie-gras with figs, grapes and garlic croutons
"Spring" Salad
fresh vegetables with dressing
"Bordeaux" Salad
roasted beets, peppers, grilled "portobello" mushrooms, asparagus, arugula, goat cheese and nuts with mixed "pesto - glaze" sauce
"Waldorf" Salad
smoked chicken with lettuce, apples, grapes, walnuts, "cherry" tomatoes, and goat cheese with creamy mustard-balsamic dressing
"Savoy" Salad
smoked eel with baby spinach leaves, pickled carrots and zucchini, with glazed oyster sauce
"Burrata-Andriese" Salad
"buratta-andriese" cheese over tomatoes with arugula, grilled "portobello" mushrooms with "pesto" sauce and glazed balsamic sauce
"De Canard" Salad
duck breast with mesclun greens, cranberries, pears and roasted almonds with raspberry sauce
"Nicoise" Salad
the classic french salad with tuna, lettuce, olives, beans, "finger" potatoes and quail eggs with balsamic sauce
Butterfly Shrimp Cocktail
shrimp, steamed with diced gherkins, red onion, mango puree with spicy tomato sauce
Oysters "Fine De Claire"
served in expanded form on a bed of salt ice with lemon sauce, red wine vinegar and shallots
Hot Appetizers
Fried Potatoes
with mushrooms
"Foie-Gras"
well-known delicacy in french cuisine, escalope of duck "fat liver" over the apple in sugar caramel with mulberry sauce
Seafood "Boulanger"
shrimp, scallops, clams, calamaries, lobster tail in a creamy broth with white wine and herbs, served with garlic croutons
Crab "Â Carapace Molle"
soft shell crab, roasted "meuniere" to a crisp in garlic butter, with lemon, coriander and "unagi" sauce
Main Course
Rib-Eye Steak "Brinell"
seasoned dry marbled beef with grilled onions and thyme with sauce from tomatoes and basil
Chilian Sea Bass
fillet with spinach and sautéed vegetables under "passion fruit" glazed sauce
Filet Mignon "Napoleon"
beef, layered with "portobello" mushrooms in cream sauce on a bed of spinach and green asparagus shoots, with "parmesan" cheese on a top
Chalahach
grilled lamb chops
Desserts
"Napoleon"
pastry, made of alternating layers of pastry with custard cream with chocolate syrup
"Strudel"
pastry made in the form of roll stuffed with apples and dried apricots, served hot, with ice cream ball
"Marquis"
incredible dessert, a rare combination of delicate really dark chocolate mousse with raspberry puree
"Honey" Cake
recipe from childhood: layered cookie sheets with the addition of walnuts, honey cream and condensed milk
Sourcream Cake
one of the most popular russian cakes: layered biscuits sheets with delicate strawberry cream
Ice Cream
"Profiteroles"
pastry ball as light as air, filled with ice cream and whipped cream, topped with chocolate
Fruit Plate
Beverages
perrier, coca, homemade fruit punch, coffee, tee
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