Culinary Showcase

Buratta

Fresh Buratta with homemade tomato lecho, red caviar and rye bread

Bone Marrow

Homemade rye bread fried over an open fire with halibut caviar and tender bone marrow prepared using sous vide

Venison Tartare

Wild venison tartare with mushroom demi-glace, cranberries and kvass sponge bread

Salmon Tartare

Tartare of salmon with wild marinated dandelions, horseradish yogurt on rice chips

Creamy Stracciatella

Creamy Stracciatella with black caviar, fried ripe plums and savory Savoy cabbage chips

Tuna Tartare

Tartare of tuna with pickled tofu, fresh raspberries, Baku tomatoes, juicy peapods and citrus sauce

Beet Sorbet

Beet sorbet with delicate cream cheese, Goat cheese, and crispy roasted salted peanuts and juicy dill

Scallops

Fresh scallops served with buckwheat chips, yogurt with tarragon, pickled apples and scallop powder

Beef Tartare

Tartare from fresh farm beef with truffle cream served on tender brioche with oyster ice cream and bacon crumble

Snow Crab

Crab meat with notes of citrus served with tender stewed carrot pure

Beef Tartare

Beef Tartare accompanied by fried egg yolk and bone barrow

Linguine pasta

Linguine pasta with clams and crab meat, served in Aglio e Olio Peperoncino

Arancini

Arancini rice ball infused with saffron, stuffed with beef and green peas, served with marinara sauce

Seafood Plate

Featuring lobster, shrimp, mussels, clams, and fresh oysters, accompanied by cocktail sauce and wine reduction