Appetizers

SARGAN: onion, celery, beer vinegar, horseradish
PERCH: kiwi, red currant, mussels, oyster grass, almonds, kosho
LEEK: mussel, cream fresh, gooseberry
LIVER PARFE: nuts, buckwheat, black currant
TOMATO DASHI: tomatoes, yolk, beurre noisette
BEEF TARTAR: bone marrow, bear garlic, chanterelle mushroom
VEDZHETERIAN NUGGETS: lion's mane, parsley, kosho, bread

Main dishes

CHAVAN MUSHI: egg, bread, catfish, black currant
CELERY: celery, cep, hazelnuts
LION'S MANE MUSHROOM: ho, cream fresh, shiitake
DUCK BREAST: plum, black garlic, cabbage
QUAIL: viburnum, pumpkin, beer vinegar, tamari
DUCK LEG: celery, parsnip, quince, topinambur
BELUGA: mussel, lemon, asparagus
LAMB: koji, quince, beurre noisette, onion, cream fresh

Dessert

BUCKWHEAT: peach, rose, almond
ALMOND: cranberry, buffalo milk, red currant
LOCAL TRUFFLE