Art House Menu

sliced fresh salmon with oranges, arugula, parsley, black pepper, "parmesan" cheese and "pesto" sauce

served in expanded form on a bed of salt ice with lemon sauce, red wine vinegar and shallots, served up one dozen

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, deep-fried "tempura" with mashed avocado in "passion" and "chile" sauces, served up ½ dozen

shrimp, steamed with diced gherkins, red onion, mango puree with spicy tomato sauce

snails in puff pastry, with avocado, spinach and "mozzarella" cheese in light cream sauce

sautéed scallops with creamy stew of zucchini and hint of mint

poached in white wine with shallots, thyme, tomatoes, basil and butter

soft shell crab, roasted "meuniere" to a crisp in garlic butter, with lemon, coriander and "unagi" sauce

"foie-gras". well-known delicacy in french cuisine, escalope of duck "fat liver" over the apple in sugar caramel with mulberry sauce

terrine of foie-gras with figs, grapes and garlic croutons

stuffed with ricotta cheese or "portobello" mushrooms

with "mozzarella" cheese

fried calamari, served with spicy sauce "aioli"

cream-soup with lobster flesh, with bergamot and seasoned with great cognac

seafood, sautéed in olive oil with white wine and orange peel, tomatoes, fennel, carrots, onion- leeks, served with croutons and "rui" sauce

vegetable soup with broccoli, carrots, tomatoes, zucchini, celery, white beans and savoy cabbage with "pesto" sauce

broth with beef roast and vegetable bronua of lentils, carrots, turnips and tomatoes, served with sour cream

creamy soup with salmon, potatoes, carrots, fennel, celery and onion-leek

cream of mushroom soup

du chef. cream soup with avocado and escargot

spicy soup with veal or beef, rice and tomato

the classic french salad with tuna, lettuce, olives, beans, "finger" potatoes and quail eggs with balsamic sauce

du chef. smoked eel with baby spinach leaves, pickled carrots and zucchini, with glazed oyster sauce

"buratta-andriese" cheese over tomatoes with arugula, grilled "portobello" mushrooms with "pesto" sauce and glazed balsamic sauce

watercress, curly endive, "cherry" tomatoes with crispy bacon, poached egg, croutons and goat cheese with creamy mustard-balsamic dressing

fillet of beef "skirt-steak" with mixed vegetable spaghetti, micro greens, "cherry" tomatoes, arugula and "gorgonzola" cheese with honey-balsamic sauce

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.

shrimp in crushed flakes of coconut with strawberry, mango, dandelion and young beet leaves with spicy sesame dressing

duck breast with mesclun greens, cranberries, pears and roasted almonds with raspberry sauce

smoked chicken with lettuce, apples, grapes, walnuts, "cherry" tomatoes, and goat cheese with creamy mustard-balsamic dressing

du chef. roasted beets, peppers, grilled "portobello" mushrooms, asparagus, arugula, goat cheese and nuts with mixed "pesto - glaze" sauce

shrimp, scallops, clams, calamaries, lobster tail in a creamy broth with white wine and herbs, served with garlic croutons, a portion for 2 persons

du chef. grilled with "chili" pepper and lime juice, served boneless on the leaves of arugula

baked with caviar of flying fish (tobiko) with zucchini and arugula in lemon-almond sauce

fillet with spinach and sautéed vegetables under "passion fruit" glazed sauce

roasted "meuniere" in brown butter with lemon and capers over tomato puree, olives and spinach with "ber-blanc" sauce

served on sauté of spinach and "cherry" tomatoes in oyster sauce with mint and basil

fillets, sprinkled with spiced brine with poached asparagus, saffron cream-sauce and cheese "mozzarella"

red snapper, fried with rosemary and garlic, served over sautéed spinach and "cherry" tomatoes

du chef. fillet, stuffed with spinach,"grier"cheese and sundried tomatoes

trout, baked with vegetable vinaigrette in "béchamel" wine-cream sauce, served boneless

spaghetti with shrimp, calamari, mussels, marinated in olive oil and lemon zest with cream sauce

served over the rice with garlic cream sauce

seasoned dry marbled beef with grilled onions and thyme with sauce from tomatoes and basil

beef, layered with "portobello" mushrooms in cream sauce on a bed of spinach and green asparagus shoots, with "parmesan" cheese on a top

grain-fed beef, breed "black angus" with arugula and "chipotle" sauce, cooked to your preference

du chef. pork, baked with mushrooms "shiitake" and cheese "mozzarella" in cream-mushroom sauce

veal chop with black olives, pistachio nuts, sweet onions marmalade, "parmesan" cheese in mustard sauce

in wine and sherry sauce

duck breast in honey and spices, served over sauté of spinach with apple and pear in mulberry sauce

duck "confit", baked to a crisp crust with traditional indian "chutney" seasoning

tender stewed rabbit with pasta tagliatelle in creamy garlic sauce

meat cutlets of ground chicken in bread

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

fried with mushrooms "shiitake" with creamy mushroom sauce and cheese "mozzarella"

leg of lamb baked in batter with sweet mustard, rosemary, ginger and "provencal" spices, served with boiled vegetables

sliced veal with chestnuts and figs stewed in white wine sauce

incredible dessert, a rare combination of delicate really dark chocolate mousse with raspberry puree

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

du chef. pastry made in the form of roll stuffed with apples and dried apricots, served hot, with ice cream ball

frozen dessert, made of halva with whipped milk and cream, honey caramel, rum, walnut, under glazed white chocolate

dessert, made of ladyfingers dipped in coffee, layered with whipped cream and "mascarpone" cheese, and flavored with cocoa

recipe from childhood: layered cookie sheets with the addition of walnuts, honey cream and condensed milk

pastry ball as light as air, filled with ice cream and whipped cream, topped with chocolate

pastry, made of alternating layers of pastry with custard cream with chocolate syrup

known as burnt cream, consisting of a rich custard base topped with a contrasting layer of hard caramel with berry mosaic

sweet fried cheese fritters, garnished with sour cream, honey or strawberry sauce of choice

filled with white and dark chocolate or with drunken cherries and berry puree

pastry, made of alternating layers of pastry with custard cream with chocolate syrup

pastry made in the form of roll stuffed with apples and dried apricots, served hot, with ice cream ball

perrier, coca, homemade fruit punch, coffee, tee

pastry, made of alternating layers of pastry with custard cream with chocolate syrup

pastry made in the form of roll stuffed with apples and dried apricots, served hot, with ice cream ball

incredible dessert, a rare combination of delicate really dark chocolate mousse with raspberry puree

recipe from childhood: layered cookie sheets with the addition of walnuts, honey cream and condensed milk

one of the most popular russian cakes: layered biscuits sheets with delicate strawberry cream

perrier, coca, homemade fruit punch, coffee, tee

pastry, made of alternating layers of pastry with custard cream with chocolate syrup

pastry made in the form of roll stuffed with apples and dried apricots, served hot, with ice cream ball

incredible dessert, a rare combination of delicate really dark chocolate mousse with raspberry puree

recipe from childhood: layered cookie sheets with the addition of walnuts, honey cream and condensed milk

one of the most popular russian cakes: layered biscuits sheets with delicate strawberry cream

pastry ball as light as air, filled with ice cream and whipped cream, topped with chocolate

perrier, coca, homemade fruit punch, coffee, tee

assorted sliced fish with lemon and olives

assorted cold sliced meat with mustard dressing

pickles, tomatoes, spicy peppers, cabbage

terrine of chicken with croutons and apricot jam

fresh vegetables with dressing

roasted beets, peppers, grilled "portobello" mushrooms, asparagus, arugula, goat cheese and nuts with mixed "pesto - glaze" sauce

smoked chicken with lettuce, apples, grapes, walnuts, "cherry" tomatoes, and goat cheese with creamy mustard-balsamic dressing

smoked eel with baby spinach leaves, pickled carrots and zucchini, with glazed oyster sauce

"buratta-andriese" cheese over tomatoes with arugula, grilled "portobello" mushrooms with "pesto" sauce and glazed balsamic sauce

duck breast with mesclun greens, cranberries, pears and roasted almonds with raspberry sauce

shrimp, romaine with grated "parmesan" cheese, wheat croutons, "caesar" sauce

assorted cheese "parmesan", "bree", "kamembert", "gruyère", grapes, pears, croutons

assorted sliced fish with lemon and olives

assorted cold sliced meat with mustard dressing

pickles, tomatoes, spicy peppers, cabbage

terrine of foie-gras with figs, grapes and garlic croutons

fresh vegetables with dressing

roasted beets, peppers, grilled "portobello" mushrooms, asparagus, arugula, goat cheese and nuts with mixed "pesto - glaze" sauce

smoked chicken with lettuce, apples, grapes, walnuts, "cherry" tomatoes, and goat cheese with creamy mustard-balsamic dressing

smoked eel with baby spinach leaves, pickled carrots and zucchini, with glazed oyster sauce

"buratta-andriese" cheese over tomatoes with arugula, grilled "portobello" mushrooms with "pesto" sauce and glazed balsamic sauce

duck breast with mesclun greens, cranberries, pears and roasted almonds with raspberry sauce

the classic french salad with tuna, lettuce, olives, beans, "finger" potatoes and quail eggs with balsamic sauce

shrimp, steamed with diced gherkins, red onion, mango puree with spicy tomato sauce

assorted cheese "parmesan", "bree", "kamembert", "gruyère", grapes, pears, croutons

assorted sliced fish with lemon and olives

assorted cold sliced meat with mustard dressing

pickles, tomatoes, spicy peppers, cabbage

terrine of foie-gras with figs, grapes and garlic croutons

fresh vegetables with dressing

roasted beets, peppers, grilled "portobello" mushrooms, asparagus, arugula, goat cheese and nuts with mixed "pesto - glaze" sauce

smoked chicken with lettuce, apples, grapes, walnuts, "cherry" tomatoes, and goat cheese with creamy mustard-balsamic dressing

smoked eel with baby spinach leaves, pickled carrots and zucchini, with glazed oyster sauce

"buratta-andriese" cheese over tomatoes with arugula, grilled "portobello" mushrooms with "pesto" sauce and glazed balsamic sauce

duck breast with mesclun greens, cranberries, pears and roasted almonds with raspberry sauce

the classic french salad with tuna, lettuce, olives, beans, "finger" potatoes and quail eggs with balsamic sauce

shrimp, steamed with diced gherkins, red onion, mango puree with spicy tomato sauce

served in expanded form on a bed of salt ice with lemon sauce, red wine vinegar and shallots

with mushrooms

cake of puff pastry with mustard glaze

with "mozzarella" cheese

fillet of pike, baked with arugula and spinach in "ber-blanc" sauce

with mushrooms

well-known delicacy in french cuisine, escalope of duck "fat liver" over the apple in sugar caramel with mulberry sauce

shrimp, scallops, clams, calamaries, lobster tail in a creamy broth with white wine and herbs, served with garlic croutons

with mushrooms

well-known delicacy in french cuisine, escalope of duck "fat liver" over the apple in sugar caramel with mulberry sauce

shrimp, scallops, clams, calamaries, lobster tail in a creamy broth with white wine and herbs, served with garlic croutons

soft shell crab, roasted "meuniere" to a crisp in garlic butter, with lemon, coriander and "unagi" sauce

grain-fed beef, breed "black angus" with arugula and "chipotle" sauce

duck "confit", baked to a crisp crust with traditional indian "chutney" seasoning

chicken, drizzled with marinade of herbs, roasted to a crisp crust with garlic sauce and spices

marinated in dry wine

grain-fed beef, breed "black angus" with arugula and "chipotle" sauce

fillet with spinach and sautéed vegetables under "passion fruit" glazed sauce

duck "confit", baked to a crisp crust with traditional indian "chutney" seasoning

grilled lamb chops

seasoned dry marbled beef with grilled onions and thyme with sauce from tomatoes and basil

fillet with spinach and sautéed vegetables under "passion fruit" glazed sauce

beef, layered with "portobello" mushrooms in cream sauce on a bed of spinach and green asparagus shoots, with "parmesan" cheese on a top

grilled lamb chops

well-known delicacy in french cuisine, escalope of duck "fat liver" over the apple in sugar caramel with mulberry sauce