Art House Menu

"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

"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

"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

"Marquis"

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

"Strudel"

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

Halva "Parfait"

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

"Napoleon"

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

Creme Brulee

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

Syrniki

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

"Pavlova"

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

"Tiramisu"

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

"Honey" Cake

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

"Profiteroles"

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

Pancakes

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

"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

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

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

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

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

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

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

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

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

Mushroom Julienne

with "mozzarella" cheese

Calamari Ring Biscuit

fried calamari, served with spicy sauce "aioli"

Salmon Carpaccio

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

Oysters "Rockefeller"

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"

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

Butterfly Shrimp Cocktail

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

Snails Filo - Pafy

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

Ravioli

stuffed with ricotta cheese or "portobello" mushrooms

Scallops "San-Zhak"

sautéed scallops with creamy stew of zucchini and hint of mint

Mussels "Marine"

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

Oysters "Fine De Claire"

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

Crab "Â Carapace Molle"

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

Du Chef

"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"

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

"Foie-Gras"

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

Soup "Lobster Bisque"

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

Soup "Minestrone"

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

Soup "Monasterio De San Juan"

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

Salmon "Uha"

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

Mushroom Cappuccino Soup

cream of mushroom soup

Avocado-Cappuccino Soup

du chef. cream soup with avocado and escargot

Soup "Kharcho"

spicy soup with veal or beef, rice and tomato

Soup "Bouillabaisse"

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

Salad "Molise"

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 "Waldorf"

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

Salad "Bordeaux"

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

Salad "Burrata - Andriese"

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

Salad "Lardon"

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

Salad "Tropicana"

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

Salad "De Canard"

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

Salad "Savoy"

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

Salad "Nicoise"

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

Salad "De Bifteck"

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

Pozharsky Cutlets

meat cutlets of ground chicken in bread

Chicken "Tobaka"

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

Halibut "Charente"

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

Salmon Escalope

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

Catfish "Les Gurme"

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

Red Snapper

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

Pike "Tornado"

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

Shrimp Scampi

served over the rice with garlic cream sauce

Duck "Magre"

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

Fricassee Of Calf's Liver

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

Trout "Rueh"

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

Skirt-Steak "Black Angus"

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

Pork Medallion

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

Duck "Confit"

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

Ragout Of Rabbit

tender stewed rabbit with pasta tagliatelle in creamy garlic sauce

Leg Of Lamb "Provencal"

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

Veal "Fontainebleau"

sliced veal with chestnuts and figs stewed in white wine sauce

Branzini "Deluxe"

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

Spaghetti "Frutti Di Mare"

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

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

Rib-Eye Steak "Brinell"

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

Rack Of Lamb

in wine and sherry sauce

Sterlet "A La Russe"

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

Venetian Veal

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

Seafood "Boulanger"

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