Fresh raw salmon and sea bass, marinated in lime juice, mixed with octopus, mussels, scallops, red onion, chili pepper jalapeno and mango.

Salmon gravlax, marinated in sugar, salt and dill, drizzled.

Thinly sliced beef with arugula salad, parsley, ground black pepper, Parmesan cheese, pesto sauce and red balsamic dressing.

Tuna with mango, avocado and micro greens, served with soy sauce and mango-chutney sauce.

Oyster, combined with tomato juice, black pepper, quail egg, with green and red tabasco sauce, worcester sauce.

Oysters on the half-shell, topped with cream spinach and Parmesan cheese and baked over the sea salt with lemon, served up ½ dozen.

Escargots, baked with herbs in garlic butter with mozzarella cheese in light cream sauce.

Snails in puff pastry, with avocado, spinach and mozzarella cheese in light cream sauce.

Sauteed scallops with creamy stew of zucchini and hint of mint.

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

Stuffed with spinach or portobello mushrooms.

Vegetable stew of zucchini, eggplant, tomatoes, figs, peppers, onions and garlic with provencal spices.

Fried calamari, served with spicy sauce aioli.

Cream-soup with lobster flesh, with bergamot and seasoned with great cognac.

Seafood, sauteed 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.

Creamy soup with clams, potatoes, onions and ham, served with croutons.

Made from beef broth, caramelized onions and cheese melted on top, dressed with sherry, served with croutons.

Cream of mushroom soup.

The classic French salad with tuna, lettuce, olives, beans, finger potatoes and quail eggs with balsamic sauce.

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.

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.

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

Fried cheese brie, with arugula, sun-dried tomatoes, pine nuts and pomegranate seeds, with cranberry sauce.

Romaine with grated Parmesan cheese, wheat croutons, Caesar sauce.

Shrimp, scallops, clams, calamaries in a creamy broth with white wine and herbs, served with garlic croutons, a portion for 2 person.

Grilled with chili pepper and lime juice, served boneless on the leaves of arugula.

Meat cutlets of ground chicken in bread.

Baked with caviar of flying fish - tobiko with zucchini and arugula in lemon-almond sauce.

Chicken, marinated in herbs, roasted to a crisp crust with garlic sauce and spices.

Fillet with spinach and sautéed vegetables under passionfruit glazed sauce.

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

Fillet, in spicy batter with vegetable tartare under saffron cream-sauce and mozzarella cheese.

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

Erved on sauté of spinach and vegetables, with caramelized cranberry marmalade.

Duck confit, baked to a crisp crust with traditional Indian “chutney” seasoning.

Fillet, stuffed with spinach, grier cheese and sundried tomatoes.

Translated as bone with a hole is a cross-cut veal shanks, braised with tomatoes, carrots, celery and onions, white wine and broth, flavored with bay leaf.

Baked trout, with poached egg, in béchamel wine-cream sauce, served boneless.

Translated as bone with a hole is a cross-cut venison shanks, braised in broth and red wine, with rosemary and red onion.

Sturgeon, baked with mushrooms, potatoes and spinach in cream sauce and mustard cheese, sprinkled with ground walnuts.

In wine and sherry sauce.

Stewed octopus with pasta cavatelli in aioli sauce and tomato-basil sauce.

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

Pork, baked with mushrooms shiitake and cheese mozzarella in cream-mushroom sauce.

Served over the rice with garlic cream sauce.

Veal chop with black olives, pistachio nuts, sweet onions marmalade, parmesan cheese in mustard sauce.

Seasoned dry marbled beef with grilled onions and thyme with sauce from tomatoes and basi.

Sliced veal with chestnuts and figs stewed in white wine sauce.

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.

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.

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.

Pear, stewed in white wine, stuffed with vanilla mascarpone, served on a pudding with raspberry coulis.

Classic French upside down cake made of thin pastry, pears in caramel sauce, served hot with a scoop of ice cream.