DINNER
COLD APPETIZERS
Filet Mignon Tartare with Roasted Bone Marrow
On Roasted bone with shallots, capers, Parmesan, egg yolk sauce and black truffle slices. Served with crispy toast.
Seared Tuna with Watermelon Radish
Seared tuna with rolled watermelon radish, pistachio cream, orange ponzu and spicy sauce. Finished with Chavis oil.
Beetroot Ravioli with Goat cheese and Tarragon
Marinated beetroot filled with goat cheese, tarragon, and citrus zest.
HOT APPETIZERS
Cauliflower Steak with Cashew Cream
Roasted cauliflower steak, creamy cashew and basil pesto. Finished with olive oil.
Scallops with Fennel Puree and Caviar
Seread scallops with smooth fennel puree, sturgeon caviar and citrus smoke aroma.
SALAD
Greek Salad in Heirloom Tomato
Cucumber, olives, bell pepper, feta, and red onion, served inside a large heirloom tomato. Dressed with oregano olive oil
Watermelon Salad with Feta Mousse
Dressed with pomegranate sauce and garnish with pomegranate seeds
Burrata & Caramelized Peach and Heirloom Tomato
Creamy burrata with caramelized peach, mixed heirloom tomatoes, sage leaves, and basil pesto with pine nuts. Finished with pesto chips and white balsamic.
SOUP
Cucumber Melon Gazpacho
Chilled cucumber melon soup poured over Greek yogurt with cucumber and melon segments. Garnished with fresh mint
Mushroom Cappucino Soup with Truffle
Creamy mushroom soup with milk foam, grated black truffle, and served with a warm bread roll.
Lobster Bisque & Pastry Dome
Rich creamy lobster bisque served with half lobster tail and golden puff pastry dome
CHEF'S BOARD
Oysters Selection M/P
Special selection of Fromage
A curated assortment of fine cheeses
Prosciutto and Melon
.
MAIN COURSE
Halibut with Roasted Cauliflower and watermelon Radish
Halibut fillet, marinated watermelon radish, and citrus ginger sauce.
Rainbow Trout with Corn Purée and Grilled Zucchini
Rainbow trout fillet with sweet corn puree, grilled zucchini, and creamy sauce
Duck Breast with Sweet Potatoes and sour Cherry Sauce
Duck breast with roasted sweet potato cubes,beetroot chips, and sour cherry sauce.
Filet Mignon with Parsnip Purée and Pepper Sauce
Prime filet mignon with parsnip puree, caramelized carrots, and balsamic pepper sauce.
Black Linguine with Seafood and Tom Yum Sauce
Black squid ink linguine with shrimp, mussels, and calamari in spicy coconut-based tom yum sauce, garnished with lime.
Burger with Pineapple Chutney
Wagyu beef patty with pineapple chutney, cheese, lettuce, tomato slices, and red onions. Served with fries, house-grated Parmesan, and truffle aioli
Ribeye with Baby Potatoes and Grilled Vegetables
Prime Ribeye steak with roasted baby potatoes, grilled tomatoes, and broccolini finished with demi-glace sauce
DESSERTS
Mille-Feuille
Layered puff pastry with raspberry, mango, and passion fruit.
Pistachio San Sebastian Cheescake with Raspberries and Pismaniye
Basque-style cheesecake, crushed pistachios, and Turkish pişmaniye served with raspberry sauce
Eclant de Caramel Chocolate Sphere with Caramel Mousse
Dark chocolate sphere filled with caramel mousse and ganache.Finished with a crunchy element and carmel decor.
Menu by Chefs Dima Martseniuk & Anna Shitova
Please let us know about any food allergies. Some items may contain or come into contact with allergens.