La Carte

Mille-feuille of foie gras, roasted celery and porto jelly with smoked chestnut on top

Argentine shrimps in crispy kataifi crust on passion fruit sauce and spicy carrot gazpacho

Vegetables symphony on goat cheese mousse with pine nuts sprinkling

Japanese sea bream carpaccio with lemon and orange capsules and citrus dressing

Classical beef tartare  “La Parisienne” with nori chips

Spanish-style stuffed baby calamari and octopus tartare with romesco sauce

Tartar of crispy vegetables and smoked butterfish in basil marinade with fresh estragon sorbet on top

Oyster №2 “Speciale” (advance order required)

Roasted foie gras and ceps on creme brulee of pumpkin with chestnut foam

Mushroom risotto with ceps and truffle oil

Ravioli with guines fawl and foie gras mousse and quail confit with grape sauce

Scallops with fluffy kohlrabi puree, carrot-apple sauce, crispy chips and pike caviar

Fish and shrimp cannelloni with Sabayon sauce

“Duo of tastes” – cream soup of pumpkin and chestnut with truffle, foie gras and smoked duck

Fish broth with garlic toasts and sauce Rouille

Onion soup “Vieux Paris”

Marseille bouillabaisse with different kinds of fish, prawns, mini calamari, croutons and sauce Rouille

Squids, shrimps, scallops, poulpe, zucchini and bell pepper a la plancha

Turbot with Sabayon, seaweed mashed potatoes with butterfish and fluffy “Fumé” sauce

Filet of St. Pierre with fennel and mussels sauce

Salt-crusted sea bass, served with vegetables and cream sauce

Duck breast on pumpkin and apple mousse with cherry sauce and foie-gras capsule

Tender chicken cooked at a lower temperature with morels, mashed potatoes, and mushroom cream sauce

“Coq au vin”

Navarin of lamb with morels and vegetables

Fillet of venison with lingonberry sauce served with сhestnut-celery root puree

Beef fillet with pan-fried potatoes and ceps, sauce Porto

Entire roasted duck  for 4 persons  (*advance order required)

Rum baba with berries and creme anglaise  

Bourbon vanilla creme brulee

Homemade apple pie “La Colline” with vanilla ice cream

Eclair “Royal” filled with caramel and blueberries on top 

Burnt Basque cheesecake with berries and caramel sauce

Chocolate fondant with an ice cream of your choice 

Vanilla, chocolate, pistachio, caramel

Apricot, red berries, lemon, mango, sea buckthorn

Tomato tartare with burrate and pompons

Nordic Salad with smoked salmon and shrimp

Octopus salad

Olivier salad with crab and avocado

Nicoiser

Duck a' la Louis XV (serves 4)

Kulebyaka stuffed with red fish and rice with visiga

Sea bass in pastry (served with cream sauce and vegetables)

Kamchatka crab with bisque sauce

Octopus plancha Pigeon with chestnuts and celery

Lamb shoulder with couscous

Roast beef with cream sauce, arugula, and sun-dried tomatoes

Rib eye with pepper saue and potato gratin

Mille-feuille pavlova with raspberries

Mille-feuille with Berries

Pistachio and Raspberry Cheesecake

Flambeed Berries