Soups Flashcards
Fish soup Masrey style
Lobster bisque made from lobster shell
Tomato
Fish stock
Traditional French fish soup served with lobster bisque and tomatoes
Vongoli Аля Дюбаре soup
Vongoli it’s clams similar to midi but smaller
Vongoli
Parsley oil
Cream
Made of Cauliflower
Shallot
White wine
Vongoli can be steamed in wine sauce
Classic French cream soup made of cauliflower served with local Vangoli
Rissoto A la Milanaise-Миньес
Rice
Lobster meat
Black caviar on the top
Base : shallot , Parmesan , saffron , butteR,wine
Chicken stock
RISOTTO A LA MILANESE (D) (F) (C) 255 Canadian lobster, black caviar,
saffron risotto
Classic Milanaise Rissoto with pouches lobster and caviar on the top
Арьебоеро rice
Дизайн
Artdeko
Slim geometric and stylenes form, onix-, Onyx primarily refers to the parallel banded variety of chalcedony, a silicate mineral. marbel Italian chandelier, Exposed ceilings
Vills it’s Founder the art on the wall in the our restaurant
Onix -тип кравца
Modern loft (high ceiling, wide and spacious window, open pipes, ceiling beam) with contrast of rich Art Deco furnitures/accents which makes industrial style more cozy and chic vibe
Wall design from Portuguese artist
Brazilian Quartz
Risotto with truffles
Parmesan
Truffle
Veg stock
White wine
Арборье rice
Vegetarian rissoto served with mushrooms and black truffles
Parmesan
Homemade truffle cream
Black truffle
Homemade truffle cream, black truffle
155
Morel truffle pasta
Morel-это смарчок and truffle
Dry mushroom
Sauce from mushroom
Fresh pasta 80 grams homemade
Fresh Truffle
Green oil
Veg stock
White wine
Арборье rice
Morel sauce with veg and white wine
Vegetarian rissoto served with mushrooms and black truffles
Burrata pizza
Italian burrata,
Uzbek tomatoes,
artichoke,
mozzarella di bufala,
smoked scamorza,
basil
Italian burrato cheese and Uzbek tomatoes served on classic Neapolitan pizza
White cream pizza
Truffle and bianko
Bianko pizza
Bresaola,
roquette,
parmesan,
mozzarella di buffala, smoked scamorza,
mornay sauce,
truffle oil
Classic brizzaula and rocket leaves pizza served on Bechemel based pizza
Truffle pizza
White sauce based
Artichoke cooked this with pizza
Shaved truffle
Smoked chedre
Blue cheese
Vegetarian pizza with artichoke 2 types of cheese and black truffle
Lobster fettuccine
Canadian lobster, homemade fettuccine,
tomato sauce
Allergy
Celery
Crustaceans
Fish
Milk
Mustard
Peanuts
Soy
Eggs
Lupin
Mollusc
Nuts
Sesame seeds
Fruit di mare
Mix seafood served on classic pizza with marinara sauce
Clams
Prawns
Local fish
Calamari
Marinara sauce
Basil
Onion soup
Slow cooked onion
Port,
Gruyere cheese
Puff pastry
Scamorza
Smoked scamorza is a stretched-стречд curd-кюрд cheese, one of the most appreciated Italian
Cow’s milk
The smoked scamorza from Campania is a pasta filata, smoked cheese made of cow’s milk, aged 15 days.
Semi soft white cheese
Pizzas
Truffle
Bianko
Fruity de mare Burrata
Burrato
Soup
A La Marseillaise
А ля Дубари
Onion soup
Side dish
TRUFFLE FRIES (D) 75 Homemade fries, truffle
and blue cheese sauce
VEGETABLES GRILLED 45 OR STEAMED
MIXED GREENS 45
POTATO SOUFFLE (E) (D) 55
MASHED POTATOES (D)
WILD BLACK RICE (D) 55
ASPARAGUS HOLLANDAISE (D) 55
Pasta and Risotto
BLACK TRUFFLE RISOTTO (D) 155
Homemade truffle cream, black truffle
RISOTTO A LA MILANESE (D) (F) (C) 255 Canadian lobster, black caviar,
saffron risotto
LOBSTER SPAGHETTI (G) (D) (C) (E) 275 1⁄2 Canadian lobster, homemade spaghetti,
cream or tomato sauce
Seafood
GRAND SEAFOOD TOWER (C) (M) (E)
Full portion 950 ( recommended for 2/3 persons) | 1⁄2 portion 525
1⁄2 Canadian lobster, king crab legs, vongole, 6 oysters, king prawns, smoked prawns, razor clams, sea snails, shallot vinegar, homemade mayonnaise, cocktail sauce
BLUE FIN TUNA STEAK (F) 145 Grilled, sauce vierge, lemon caviar
CHILEAN SEABASS (D) (F) 155 Black caviar, fennel salad,
anis emulsion, lemon dressing
MONK FISH A L’AMORICAINE (D) (F) (C) 165 Sauce Amoricaine, zucchini lemon dressing
Meat
THE TOMAHAWK (D) (C) 1250
recommended for 2 persons
Australian dry aged Kiwami Wagyu tomahawk 9+ MB,
potatoes “Pommes Pont Neuf ” confit, chimichurri sauce, cut table side
RIBEYE STEAK (D) (C) 480
250gr Australian Kiwami Wagyu beef ribeye 7+ MB,
port-red wine shallot confit, potatoes grenaille in persillade
DUCK BREAST (D) (N) 185 Corn fed duck breast, cherry jus,
potato “souffle”, young spinach
RACK OF LAMB (D) (N) 205 New Zealand lamb, vegetables and
parmesan millefeuille, basil pesto, lamb jus
BEEF ROSSINI (D) (C) 275
200gr Australian Wagyu beef tenderloin, foie gras, black truffle,
perigeux sauce with port
Hot Starters
ESCARGOT
Baked snails,
burgundy butter,
aromatic parsley
homemade croutons,
tomato confit
Grilled octopus
Spanish octopus, vegetables a la Provence, aioli emulsion
FOIE GRAS PASSION (G) 165
Seared foie gras, passion fruit sauce,
green apple, grapes, ginger bread toast
Raw
Oysters 6/12/18
Tsarskaya,Gillardeau, Fine de claire, Dibba Bay shallot vinegar, lemon
WAGYU BEEF TARTAR (M) (E) 105
Australian wagyu beef tenderloin 6–7, capers, cornichons, Dijon mustard, homemade potato chips, perfect egg
PINK SEA BREAM CRUDO (D) (S) 195 Local pink sea bream, lemon vinaigrette,
gold leaf, Osetra Malossol Premium caviar
Cold starters
Lobster salad
Salad A la Nissua
Grand seafood tower
King crab ecelire
Octopus carpaccio
Burrata salad
Arisinal cheese selection
Charcuterie plater
Escargot
Baked snails,
burgundy butter,
aromatic parsley
