Basic- 4 Course Meal

Appetizer

Classic Potato Pancakes (Latkes): Served with sour cream and apple sauce.

Fried Cheese (Smažený Sýr): Breaded Gouda or Edam, served with tartare sauce.

Meat Piroshki: Soft yeast buns stuffed with seasoned ground beef and onion.

Polish Smoked Sausage Platter: Kielbasa slices with spicy mustard and horseradish.

Deviled Eggs with Dill: Classic preparation with a dusting of paprika and fresh dill.

Moldovan Placinta: Pan-fried flatbreads stuffed with feta cheese and herbs.

Pickled Vegetable Board: House-pickled cucumbers, tomatoes, and pattypan squash.

Garlic & Lard Spread (Salo): Thinly sliced cured fatback on rye crostini with garlic rub.

Salad

Classic Garden Salad (Summer Salad): Cucumbers, tomatoes, and radishes in a sour cream dressing.

Vinegret: Diced boiled beets, potatoes, carrots, pickles, and sauerkraut in sunflower oil.

Shopska Salad: Chopped tomatoes, cucumbers, onions, and peppers topped with copious grated sirene cheese.

Mizeria: Thinly sliced cucumbers in a lemon-sour cream dressing with chives.

Carrot & Apple Slaw: Grated carrots and apples with a touch of honey and oil.

Sauerkraut Salad (Surowka): Fermented cabbage with carrots, onions, and apples.

Egg & Scallion Salad: Chopped hard-boiled eggs and green onions in mayonnaise.

Red Cabbage Slaw: Braised or raw red cabbage with a vinegar dressing.

Entree

Chicken Kiev: Breaded chicken breast rolled with garlic butter and herbs. Served with Fluffy Dill Rice and Steamed Carrots

Potato & Cheese Pierogi: Pan-fried dumplings topped with caramelized onions. Served with Sour Cream and Crispy Bacon Bits

Golabki (Stuffed Cabbage): Cabbage leaves stuffed with pork and rice in tomato sauce. Served with Creamy Mashed Potatoes and Fresh Parsley

Pork Schnitzel (Kotlet Schabowy): Thinly pounded, breaded pork loin fried golden. Served with Warm Potato Salad (German-style, no mayo) and Braised Red Cabbage

Beef Goulash: A hearty stew with tender beef chunks, peppers, and onions served over egg noodles. Served with Spatzle (Small egg dumplings) and Hungarian Wax Peppers

Kotlety: Pan-fried ground meat patties (pork and beef blend) with garlic. Served with Buckwheat Groats (Kasha) and Sautéed Mushrooms

Roast Chicken with Paprika: Whole roasted chicken rubbed with sweet Hungarian paprika. Served with Buttered Haluski (Small fried noodles) and Pickled Beets

Vegetarian Leczo: A rich vegetable stew of peppers, zucchini, and tomatoes. Served with Rustic Sourdough Bread and Hard Feta Cheese Crumbles

Dessert

Apple Sharlotka: A classic, airy apple sponge cake.

Syrniki: Pan-fried farmer's cheese pancakes served with jam.

Fruit Kompot: A stewed fruit beverage/dessert made from dried apricots, prunes, and pears.

Poppy Seed Roll (Makowiec): Yeast roll swirled with sweet poppy seed filling.

Rum Balls (Kartoshka): No-bake chocolate cake truffles rolled in cocoa.

Rugelach: Cream cheese pastry dough rolled with apricot or raspberry jam.

Honey Cookies (Pryanik): Soft, spiced gingerbread-style cookies with glaze.

Sweet Cheese Crepes (Nalesniki): Thin crepes filled with sweetened cottage cheese and vanilla.

Indulge- 5 Course Meal

Appetizer

Khachapuri Adjaruli: Georgian cheese bread boat topped with a runny egg and butter.

Salmon Gravlax on Rye: House-cured salmon with mustard-dill sauce.

Mushroom Julienne: Wild mushrooms baked in a creamy bechamel sauce topped with melted cheese.

Smoked Trout Dip: Creamy dip made with smoked river trout, served with blini.

Beef Tartare: Hand-chopped raw beef tenderloin with capers, onions, and egg yolk.

Bacon Wrapped Prunes: Stuffed with walnuts and roasted.

Eggplant Rolls (Badrijani): Fried eggplant strips rolled with walnut and garlic paste.

Sulguni Cheese (Fried or Grilled): salty, elastic Georgian cheese served with berry jam.

Salad

Olivier Salad (Russian Salad): Potato salad with carrots, peas, eggs, pickles, and ham (or chicken).

Herring Under a Fur Coat (Shuba): Layered salad of herring, potatoes, carrots, beets, and mayo.

Warm Mushroom Salad: Sautéed forest mushrooms over mixed greens with a balsamic reduction.

Roasted Beet & Goat Cheese: With walnuts and a honey-mustard vinaigrette.

Crab Stick Salad: Sweet corn, cucumber, rice, and crab stick in a light dressing.

Mimosa Salad: Layers of canned fish (tuna/salmon), cheese, and grated egg yolk.

White Asparagus Salad: Served with a chopped egg and butter vinaigrette.

Duck Breast Salad: Smoked duck slices over arugula with pomegranate seeds.

Entree

Beef Stroganoff: Tenderloin strips in a mustard-cream sauce with mushrooms. Served with Buttered Wide Egg Noodles and Chopped Parsley

Duck Confit with Braised Cabbage: Slow-cooked duck legs with sweet and sour red cabbage. Served with Potato Dumplings (Kluski Śląskie) and Caraway Seeds

Veal Paprikash: Tender veal simmered in creamy paprika sauce with dumplings (Nokedli). Served with Cucumber and Tomato Salad (lightly dressed) and Sweet Paprika Dust

Salmon Coulibiac: Salmon, rice, eggs, and mushrooms wrapped in puff pastry. Served with Horseradish-Dill Cream and Zucchini Purée

Lamb Stew in Clay Pot (Chanahi): Lamb, eggplant, potatoes, and tomatoes slow-cooked in individual pots. Served with Georgian Shotis Puri (Bread) and Basil Leaves

Trout Almondine: Pan-seared whole trout topped with toasted almonds and butter. Served with Lemon Butter Sauce and Roasted Baby Potatoes

Pork Knuckle (Peceno Koleno): Marinated and roasted until skin is crispy, served with horseradish. Served with Creamy Sauerkraut and Rustic Potato Pancakes (Placki Ziemniaczane)

Rabbit in Cream Sauce: Braised rabbit legs in a sour cream and thyme sauce. Served with Czech Bread Dumplings (Houskové Knedlíky) and Lingonberry Jam

Dessert

Classic Honey Cake (Medovik): Eight layers of honey biscuit and sour cream frosting.

Napoleon Cake: Puff pastry layers with rich custard cream.

Cherry Vareniki: Boiled dumplings filled with sour cherries, served with sugar.

Chocolate Babka: Sweet braided bread with rich chocolate swirls.

Esterhazy Torte: Almond meringue dough and buttercream spiced with cognac.

Plum Dumplings (Knedle): Potato dough wrapped around whole plums, rolled in buttered crumbs.

Kyiv Cake: Crunchy hazelnut meringue layers with chocolate buttercream.

Kremowka (Papal Cream Cake): Thick vanilla custard cream between two layers of puff pastry.

Luxury- 7 Course Meal

Appetizer

Osetra Caviar Service: Served with warm buckwheat blini, crème fraîche, and chives.

Foie Gras Torchon: Served with fig jam and toasted brioche.

Venison Carpaccio: Thinly sliced raw venison with truffle oil and shaved parmesan.

Kamchatka King Crab Legs: Steamed and served with drawn dill butter.

Scallops with Cauliflower Puree: Seared diver scallops with a caviar garnish.

Lobster "Thermidor" Bites: Lobster tail meat in a cognac cream sauce gratin.

Truffled Deviled Eggs: Topped with black truffle shavings and gold leaf.

Oysters with Vodka Mignonette: Fresh oysters with a spicy vodka and shallot relish.

Salad

Lobster Olivier: The classic potato salad elevated with fresh lobster meat instead of ham.

Burrata with Heirloom Beets: Served with pine nuts and basil oil.

Warm Scallop & Spinach Salad: With a warm bacon vinaigrette.

Duck Prosciutto Salad: Cured duck breast, figs, and roquefort cheese over frisée.

King Crab & Avocado Timbale: Layered crab and avocado with a citrus glaze.

Wild Game Bird Salad: Quail or pheasant breast with berries and hazelnut oil.

Truffle Celeriac Remoulade: Julienne celery root with a black truffle mayonnaise.

Grilled Peach & Halloumi: With prosciutto chips and balsamic glaze (Seasonal).

Entree

Wagyu Beef Borscht: A deconstructed, clear broth version served with A5 Wagyu slices. Served with Individual Mini Pirozhki (Savory buns) and Fresh Sour Cream

Rack of Lamb: Herb-crusted and served with a pomegranate-wine reduction. Served with Creamy Semolina Kasha and Roasted Root Vegetables

Sturgeon Steak: Pan-seared sturgeon with a champagne-caviar sauce. Served with Potato Galette and Sautéed Spinach

Venison Loin: Served with a wild berry reduction and chestnut puree. Served with Glazed Parsnips and Celeriac Remoulade

Pheasant Under Glass: Roasted pheasant breast with wild mushrooms and truffle cream. Served with Butternut Squash Purée and Crisp Puff Pastry

Whole Roasted Branzino: Stuffed with lemon and fennel, salt-crusted presentation. Served with Melted Butter and Garlic-Parsley New Potatoes

Porcini Mushroom Risotto: Using pearl barley (Orzotto) for texture, finished with truffle oil. Served with Asparagus Spears and Freshly Shaved Black Truffle

Surf & Turf Eastern Style: Filet Mignon served with grilled Langoustines and garlic butter. Served with Sautéed Swiss Chard and Dauphine Potatoes

Dessert

Bird's Milk Cake (Ptichye Moloko): Soft soufflé mousse covered in high-quality Belgian chocolate.

Modern Honey Cake: A deconstructed version with honeycomb and edible gold.

Wild Berry Soufflé: Served hot with a vanilla bean anglaise.

Lavender & Honey Panna Cotta: Served with fresh blackberries.

Poached Pears in Tokaji Wine: Served with mascarpone cream.

Truffle Chocolate Torte: Flourless, dense dark chocolate cake with sea salt.

Deconstructed Pavlova: Meringue shards, passion fruit curd, and fresh berries.

Artisan Cheese Board: Selection of aged Eastern European cheeses with honeycomb and nuts.