| 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" |
| 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 |
| 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 |
| "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 |
| "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 |
| "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 |
| "Foie-Gras" |
$10.00 |
well-known delicacy in french cuisine, escalope of duck "fat liver" over the apple in sugar caramel with mulberry sauce |
