Soups

Question 1

Fish soup Masrey style

Answer 1

Lobster bisque made from lobster shell
Tomato
Fish stock

Traditional French fish soup served with lobster bisque and tomatoes

Question 2

Vongoli Аля Дюбаре soup
Vongoli it’s clams similar to midi but smaller

Answer 2

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

Question 3

Rissoto A la Milanaise-Миньес

Answer 3

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

Question 4

Дизайн

Answer 4

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

Question 5

Risotto with truffles

Answer 5

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

Question 6

Burrata pizza

Answer 6

Italian burrata,
Uzbek tomatoes,
artichoke,
mozzarella di bufala,
smoked scamorza,
basil

Italian burrato cheese and Uzbek tomatoes served on classic Neapolitan pizza

Question 7

White cream pizza

Answer 7

Truffle and bianko

Question 8

Bianko pizza

Answer 8

Bresaola,
roquette,
parmesan,
mozzarella di buffala, smoked scamorza,
mornay sauce,
truffle oil

Classic brizzaula and rocket leaves pizza served on Bechemel based pizza

Question 9

Truffle pizza

Answer 9

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

Question 10

Lobster fettuccine

Answer 10

Canadian lobster, homemade fettuccine,
tomato sauce

Question 11

Allergy

Answer 11

Celery
Crustaceans
Fish
Milk
Mustard
Peanuts
Soy
Eggs
Lupin
Mollusc
Nuts
Sesame seeds

Question 12

Fruit di mare

Answer 12

Mix seafood served on classic pizza with marinara sauce
Clams
Prawns
Local fish
Calamari
Marinara sauce
Basil

Question 13

Onion soup

Answer 13

Slow cooked onion
Port,
Gruyere cheese
Puff pastry

Question 14

Scamorza

Answer 14

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

Question 15

Pizzas

Answer 15

Truffle
Bianko
Fruity de mare Burrata
Burrato

Question 16

Soup

Answer 16

A La Marseillaise
А ля Дубари
Onion soup

Question 17

Side dish

Answer 17

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

Question 18

Pasta and Risotto

Answer 18

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

Question 19

Seafood

Answer 19

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

Question 20

Meat

Answer 20

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

Question 21

Hot Starters

Answer 21

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

Question 22

Raw

Answer 22

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

Question 23

Cold starters

Answer 23

Lobster salad
Salad A la Nissua
Grand seafood tower
King crab ecelire
Octopus carpaccio
Burrata salad
Arisinal cheese selection
Charcuterie plater

Question 24

Escargot

Answer 24

Baked snails,
burgundy butter,
aromatic parsley