Art House Restaurant

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.

Ham, gruyère, bechamel sauce, sunny side egg, on a toasted baguette

Ham, gruyère, bechamel sauce, on a toasted baguette

Duck breast, mesclun greens, cranberries, pears, roasted almond, raspberry sauce, on a pressed baguette

Skirt steak, caramelized onions, mozzarella, on a pressed baguette

Salami, gruyère , cornichons, dijon mustard, on a pressed baguette

Caramelized onions, gruyère, on a pressed baguette

Green apple, brie, on a pressed baguette

Duck breast, mesclun greens, pears, roasted almond, raspberry sauce

Grilled chicken breast, tomato, lettuce, red onion, mozzarella, pesto

Tuna, red onion, cucumber, lettuce, eggs, olive, tomato, toasted sesame sauce

Lox, capers, tomato, lettuce, red onion, mozzarella

Balsamic glazed portobello, lettuce, tomato, red onion, truffle sauce

Grilled onion, red pepper, mushroom, squash, lettuce, avocado, pesto

Sirloin patty, caramelized onion, gruyère or bleu cheese, on a toasted bun

Breaded chicken, lettuce, tomato, chipotle mayo, on a toasted bun

Ground turkey, brie, granny smith apple, on a toasted bun

Salmon, dill creme fraiche, lettuce, tomato, on a toasted bun

Balsamic glazed portobello, lettuce, tomato, red onion, truffle sauce, on a lettuce bun

Three egg omelette with gruyère in the traditional French preparation, served with home fries and salad

Three egg omelette with tomato, fresh basil, mozzarella, served with home fries and salad

Three egg omelette with tomato, bacon, onion, mozzarella, served with home fries and salad

Two poached eggs, ham, hollandaise sauce, on english muffin with side salad

Two poached eggs, smoked salmon, hollandaise sauce, on english muffin with side salad

Two poached eggs, spinach, hollandaise sauce, on english muffin with side salad

Three eggs, cooked with whipped cream, butter, gruyère, served on a toasted croissant with home fries and salad

Three eggs sunny side up, served with toasted butter baguette, home fries, and salad

Three freshly baked crepes with Nutella and powdered sugar, served with fresh whipped cream and assortment of fruit

Three freshly baked crepes with lemon juice, sugar, butter, powdered sugar, served with fresh whipped cream and assortment of fruit

Two slices of French loaf stuffed with mascarpone, served with fresh whipped cream and assortment of fruit

Watercress, curly endive, cherry tomatoes, crispy bacon, poached egg, croutons, goat cheese, dressed with creamy mustard-balsamic dressing

Cubed melon, arugula, prosciutto, dressed with balsamic vinegar and olive oil

Grilled skirt steak, mixed vegetable spaghetti, microgreens, cherry tomatoes, arugula, gorgonzola, dressed with honey-balsamic sauce

Smoked eel, baby spinach leaves, pickled carrots, zucchini, dressed with glazed oyster sauce

Fresh-salted fillet of salmon, apple crisp, egg white, redcaviar, dressed with light mayonnaise, served on avocado bed

Romaine lettuce, cherry tomato, croutons, dressed with caesar dressing

Grilled octopus, arugula, tomato, red onion, potato, dressed with chef's special sauce

Tuna, lettuce, olives, beans, finger potatoes, boiled eggs, dressed with balsamic sauce

Asparagus, champignon mushrooms, red onion, lettuce, grilled red pepper, blue cheese, dressed with balsamic vinegar

Romaine lettuce, cherry tomato, cucumber, red onion, bell pepper, feta, dill, olives, dressed with olive oil

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

Sliced mozzarella, tomatoes, sweet basil, dressed with olive oil

Watermelon cubes, feta, arugula, heirloom tomatoes, red onions, dressed with olive oil, lime juice and mint

Duck breast, mesclun greens, cranberries, pears, roasted almonds, dressed with raspberry sauce

Burrata over tomatoes, arugula, grilled portobello mushrooms, dressed with pesto-glaze sauce

Fried brie, arugula, sun-dried tomatoes, pine nuts, pomegranate seeds, dressed with cranberry sauce

Baked puff pastry filled with warm goat cheese, served on bed of mixed tender greens, topped with poached pear and sliced prosciutto, dressed with champagnevinegar

Fresh vegetables, dressing of choice

Hardened bread, tomato, cucumber, bell pepper, onion, garlic, drizzled with olive oil, wine vinegar

Cucumber, onion, beet, fresh dill, raspberry, drizzled with olive oil

Watermelon, cucumber, grilled red pepper, basil, mint, drizzled with olive oil

Beef broth, caramelized onions, gruyère

Fish broth, seafood, vegetables, sautéed with olive oil, white wine, orange peels, served with croutons and rui sauce

Cream of lobster, bergamot, seasoned with premiumcognac

Vegetables, white beans, savoy cabbage, drizzled with pesto sauce

Terrine of foie-gras, figs, grapes, garlic croutons

Chicken liver spread, dry fruits, walnuts, pear, topped with brandy and softened black currants

Fresh salmon, sea bass, marinated in lime juice, mixed with octopus, mussels, scallops, red onion, jalapeno, mango

Tuna, mango, avocado, microgreens, dressed with soy sauce and mango-chutney sauce

Twelve oysters on a bed of salt ice with lemon sauce, shallot vinaigrette

Six oyster shooters with with lemon juice, grated jalapeno, quail egg, flying fish roe tobiko, chef's signature sauce

Six oysters with tomato juice, black pepper, quail egg, tabasco sauce, Worcester sauce

Thinly sliced ​​beef, arugula salad, parsley, ground black pepper, parmesan, dressed with pesto and red balsamic

Thinly sliced salmon, marinated in sugar, salt and dill, dressed withalcohol, served on a bed of pink Himalayan salt

Beef jerky, beef tongue, smoked ham, salami, and other assorted mears

Parmesan, brie, camembert, gruyére, grapes, pears, croutons, cranberry and apricot jams

Pickles, tomatoes, spicy peppers, cabbage

Duck liver over caramelized apple, dressed with mulberry sauce

With oyster and shiitake mushrooms

Shallot confit, glazed portobello mushroom, citrus salad, dressed withcognac

Six baked oysters on the half-shell, topped with cream spinach, parmesan, baked over sea salt with lemon

Baked with herbs in garlic butter

Poached in white wine, dressed with chef’s special sauce

Fried, served with spicy aioli

Brie, topped with honey, toasted walnuts, dried fruit, baked in butterscotch sauce

Dates stuffed with goat cheese, wrapped with sliced bacon, baked in “spiceberry” sauce

Dressed with sauce of cream, yolks, parmesan, topped with bits of pancetta

Stuffed with lobster, in seafood cream sauce and white wine

Stuffed with portobello mushrooms, vegetable ragout, in creamy truffle sauce

(for 2) Shrimp, scallops, clams, calamari, served in creamy broth with white wine, herbs, garlic croutons

Coated in garlic-lemon butter, stuffed with mozzarella, topped with rich crab, bacon, breadcrumbs, fresh herbs

Fillet, cooked in organic cedar shavings, served with spinach, vegetables, under miso-glaze sauce and soy foam

Grilled with chili pepper, lime juice, served on bed of arugula

Served on bed of sautéd spinach and vegetables, dressed with caramelized cranberry marmalade

Fillet, stuffed with spinach, gruyère, sundried tomatoes

Topped with poached egg, dressed with béchamel winecream sauce

Served on bed of rice, dressed with garlic cream sauce

Boneless, evenly marbled cut with onions, rosemary and grilled vegetables, drizzled with tomato-basil sauce

Long, slender cut, served with arugula, dressed with chipotle sauce

Mixed with dry seaweed, garlic, unsalted butter, sprinkled with chopped coriander, served with foie-gras mousse

Layered with portobello mushrooms in cream sauce, served on bed of spinach and green asparagus shoots, sprinkled with parmesan

Cooked in marsala wine and butter, served on cheese crouton, topped with slice of fried foie-gras, finished with madeira demi-glace sauce

Cooked in marsala wine and butter, served on cheese crouton, topped with slice of fried foie-gras, finished with madeira demi-glace sauce

Slowly braised in thick sauce of pomegranate and red wine with prunes and rosemary, tossed with olive oil and fresh herbs

Chop with black olives, pistachio nuts, sweet onion marmalade, topped with parmesan, dressed with mustard sauce

Cross-cut shanks, braised with vegetables, white wine and broth, flavored with bay leaf

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

Baked with shiitake mushrooms and mozzarella, under cream-mushroom sauce

Baked in batter with sweet mustard, rosemary, ginger and Provencal spices, served with vegetables

Served with wine and sherry sauce

Duck breast in honey and spices, served over bed of sautéd spinach with apple and pear, dressed with mulberry sauce

Two breaded cutlets of ground chicken

Delicate dark chocolate mousse, topped with raspberry puree

Layered with whipped cream and mascarpone, flavored with cocoa

Soft balled pastry filled with ice cream and whipped cream, topped with chocolate

Choux dough, filled with whipped cream, topped with chocolate

Layers of flakey dough with custard cream, topped with chocolate syrup