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  • SEASON OF MUSHROOMS
  • Wild mushrooms carpaccio
    1600
  • Chanterelles and scallops salad with hazelnuts sauce
    1750
  • Fried wild mushrooms, served with cheese fondue
    1200
  • Wild mushrooms crème-soup with steamed veal tongue
    900
  • Risotto with wild mushrooms
    1500
  • Fettuccine with prawns, chanterelles and pesto basil sauce
    1500
  • Wild mushrooms sauted with potatoes and onion
    1400
  • Fillet of seabass wirh wild mushrooms, dry tomatoes and capers
    2250
  • Roasted loin of lamb with wild mushrooms and carrots hummus
    2350
  • FISH MARKET
  • Scampi (price for 100gr.)
    1590
  • Red Prawns Carabineros (price for 100gr.)
    1550
  • Pressed and dried mullet roe “Bottarga” (price for 25gr.)
    890
  • Pressed, dried and aged mullet roe “Bottarga” (price for 25gr.)
    1050
  • Oysters №2 (1 piece)
    620
  • CLASSIC PIZZA
  • Margherita (Mozzarella, tomato sauce, basil)
    720
  • Stracciatella (Stracciatella сheese, fresh tomatoes and rocket salad)
    1450
  • Diavola (Mozzarella, spicy salami, olives and peppers)
    1650
  • Five cheeses (Mozzarella, Treviso, Gorgonzola, Parmigiano, smoked Scamorza)
    1600
  • Gorgonzola (Mozzarella, gorgonzola, fresh pear)
    1300
  • Ham and mushrooms (Smoked ham, Oyster mushrooms, Honey mushrooms, Champignons)
    1690
  • FOCACCE
  • Focaccia with grilled pepper and olive taggiasche
    690
  • Focaccia with garlic, parmesan and rosemary
    570
  • Focaccia with fresh tomatoes, anchovies and oregano
    650
  • Focaccia with rosemary and Tuscan olive oil
    340
  • DELICATESSEN
  • Assortment of cured meats (100 gr)
    1690
  • Less salty raw ham «Parma 24 month» (50 gr)
    1550
  • Pistachio Mortadella (50 gr)
    350
  • Spicy salami “Spianata Calabra” (50 gr)
    670
  • Bresaola (50 gr)
    780
  • ITALIAN CHEESES (50 gr)
  • Soft goat cheese
    690
  • Caciotta with black truffle
    850
  • Smoked Scamorza
    350
  • Young Pecorino
    770
  • Treviso
    530
  • Parmesan Reggiano 24 months
    770
  • Spicy matured gorgonzola
    690
  • Assortment of cheeses (Chef’s Choice) (100 gr)
    1530
  • APPETIZERS FROM BUFFET
  • Small onions «Cipolline» in a sweet-and-sour sauce
    (100 gr) 800
  • Green olives “Nocellara del Belice”
    (100 gr) 800
  • Black olives
    (100 gr) 800
  • Porcini mushrooms in olive oil
    (100 gr) 1200
  • Marinated artichokes in olive oil
    (100 gr) 1200
  • Slightly salty salmon
    (100 gr) 1050
  • FRESH CHEESES AND STARTERS
  • Soft Burrata cow’s milk cheese with fresh tomato sauce
    1650
  • Mozzarella with fresh tomatoes, basil and olives
    1320
  • Peaches, rucola and baked ricotta salad
    950
  • Fresh tomato gaspacho
    640
  • Tomato salad with red onions
    770
  • Baked eggplant Parma style
    770
  • SEAFOOD STARTERS
  • Sea bass tartare “Mojito” style
    1950
  • Fresh tuna carpaccio in ceviche sauce with oranges and fennel
    1650
  • Fresh tomato gaspacho with crab meat
    1650
  • Seafood Salad
    1920
  • Royal crab, rucola and avocado salad
    3100
  • Steamed octopus and potato salad with olive oil and lemon juice
    1950
  • MEAT STARTERS
  • Mixed Tuscan appetizer (Assortment of delicatessen, crostini and marinated vegetables in olive oil)
    1750
  • Duck confit salad with fresh berries
    1650
  • Beef fillet tartare with aioli sauce and peppers confit
    1500
  • Mustard roast beef with champignon mushrooms and new potatoes
    1650
  • Vitello tonnato
    1450
  • SOUPS AND RISOTTO/strong>
  • Cream of Asparagus
    700
  • Fish and seafood soup
    2250
  • Soup with pinenuts and prawns
    1100
  • Vegetables Minestrone
    680
  • Chicken broth with pasta «Ditalini»
    630
  • Prawn risotto with basil pesto
    1600
  • HOME-MADE PASTA
  • Caserecce con coniglio e zucchine
    1150
  • Trofie with basil pesto, potatoes and green beans
    990
  • Spaghetti with clams (vongole) and green asparagus
    2300
  • Tagliolini in tomato and basil sauce with “Pecorino” cheese
    890
  • Pasta “Pici senesi” with fried wild mushrooms and tuscan bread
    1300
  • Ravioli with crab meat and ricotta cheese, fresh tomatoes and broccoli
    2100
  • HOT FISH DISHES
  • Fillet of halibut Livorno style
    2300
  • Salmon fillet on mashed baby pea and white wine sauce with mussels
    2100
  • Roasted octopus with herbs in cannellini bean sauce and balsamic vinegar with potatoes and tomatoes
    2590
  • Sea Bass or Sea Bream cooked in salt crust (For two people) or steamed served with vegetables
    700/600
  • Fish baked in wood oven with potatoes, tomatoes and black olives (min. 2 persons)
    100 gr 990
  • GRILLED FISHES
  • Sea Bream (100 gr.)
    600
  • Sea Bass (100 gr.)
    700
  • King Prawns (100 gr.)
    890
  • Scallops (100 gr.)
    1090
  • Baby squids (100 gr.)
    670
  • All grilled dishes are served with vegetables
  • HOT MEAT DISHES
  • Duck breast with Vin Santo sauce, asparagus and apple puree
    1900
  • Veal tongue roasted in butter and sage, served with capers and braised onion
    2090
  • Baked young goat with herbs and potatoes with Pecorino cheese
    2900
  • Home raised rooster with salad and tomatoes
    1400
  • Veal chop «Milanese style» served with rucola, tomatoes and parmesan cheese
    2100
  • SPECIAL MEAT DISHES OF THE CHEF
  • Fillet of beef cooked in black truffle salt (The meat will be lightly salted and cooked medium-rare)
    7690
  • Beef fillet Chateaubriand with roasted vegetables (for two person min 500g.)
    1490 (100 gr)
  • Roast veal cutlet with rosemary
    490 (100 gr)
  • Baked young goat Sardinia style (the price is for half of the goat)
    8550
  • GRILLED MEAT
  • Marble beef entrecote (100 gr)
    890
  • Beef fillet
    2900
  • Young lamb cutlet
    2100
  • Young veal cutlet
    2300
  • All grilled dishes are served with vegetables
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Book
a table
+7 499 241 3325

Moscow, Denezhny lane, 20