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Art House
sliced fresh salmon with oranges, arugula, parsley, black pepper, "parmesan" cheese and "pesto" sauce
served in expanded form on a bed of salt ice with lemon sauce, red wine vinegar and shallots, served up one dozen
oysters on the half-shell, topped with cream spinach and "parmesan" cheese and baked over the sea salt with lemon, served up ½ dozen
oysters, deep-fried "tempura" with mashed avocado in "passion" and "chile" sauces, served up ½ dozen
shrimp, steamed with diced gherkins, red onion, mango puree with spicy tomato sauce
snails in puff pastry, with avocado, spinach and "mozzarella" cheese in light cream sauce
sautéed scallops with creamy stew of zucchini and hint of mint
poached in white wine with shallots, thyme, tomatoes, basil and butter
soft shell crab, roasted "meuniere" to a crisp in garlic butter, with lemon, coriander and "unagi" sauce
"foie-gras". well-known delicacy in french cuisine, escalope of duck "fat liver" over the apple in sugar caramel with mulberry sauce
terrine of foie-gras with figs, grapes and garlic croutons
stuffed with ricotta cheese or "portobello" mushrooms
with "mozzarella" cheese
fried calamari, served with spicy sauce "aioli"
cream-soup with lobster flesh, with bergamot and seasoned with great cognac
seafood, sautéed 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
broth with beef roast and vegetable bronua of lentils, carrots, turnips and tomatoes, served with sour cream
creamy soup with salmon, potatoes, carrots, fennel, celery and onion-leek
cream of mushroom soup
du chef. cream soup with avocado and escargot
spicy soup with veal or beef, rice and tomato
the classic french salad with tuna, lettuce, olives, beans, "finger" potatoes and quail eggs with balsamic sauce
du chef. 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
du chef. 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
du chef. roasted beets, peppers, grilled "portobello" mushrooms, asparagus, arugula, goat cheese and nuts with mixed "pesto - glaze" sauce
shrimp, scallops, clams, calamaries, lobster tail in a creamy broth with white wine and herbs, served with garlic croutons, a portion for 2 persons
du chef. grilled with "chili" pepper and lime juice, served boneless on the leaves of arugula
baked with caviar of flying fish (tobiko) with zucchini and arugula in lemon-almond sauce
fillet with spinach and sautéed vegetables under "passion fruit" glazed sauce
roasted "meuniere" in brown butter with lemon and capers over tomato puree, olives and spinach with "ber-blanc" sauce
served on sauté of spinach and "cherry" tomatoes in oyster sauce with mint and basil
fillets, sprinkled with spiced brine with poached asparagus, saffron cream-sauce and cheese "mozzarella"
red snapper, fried with rosemary and garlic, served over sautéed spinach and "cherry" tomatoes
du chef. fillet, stuffed with spinach,"grier"cheese and sundried tomatoes
trout, baked with vegetable vinaigrette in "béchamel" wine-cream sauce, served boneless
spaghetti with shrimp, calamari, mussels, marinated in olive oil and lemon zest with cream sauce
served over the rice with garlic cream sauce
seasoned dry marbled beef with grilled onions and thyme with sauce from tomatoes and basil
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
du chef. pork, baked with mushrooms "shiitake" and cheese "mozzarella" in cream-mushroom sauce
veal chop with black olives, pistachio nuts, sweet onions marmalade, "parmesan" cheese in mustard sauce
in wine and sherry sauce
duck breast in honey and spices, served over sauté of spinach with apple and pear in mulberry sauce
duck "confit" , baked to a crisp crust with traditional indian "chutney" seasoning
tender stewed rabbit with pasta tagliatelle in creamy garlic sauce
meat cutlets of ground chicken in bread
dish where a spatchcocked chicken is cooked in a heavy castiron skillet, or a "tapha" , drizzled with marinade of herbs, roasted to a crisp crust with garlic sauce and spices
fried with mushrooms "shiitake" with creamy mushroom sauce and cheese "mozzarella"
leg of lamb baked in batter with sweet mustard, rosemary, ginger and "provencal" spices, served with boiled vegetables
sliced veal with chestnuts and figs stewed in white wine sauce
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
du chef. 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
known as burnt cream, consisting of a rich custard base topped with a contrasting layer of hard caramel with berry mosaic
sweet fried cheese fritters, garnished with sour cream, honey or strawberry sauce of choice
filled with white and dark chocolate or with drunken cherries and berry puree
assorted sliced fish with lemon and olives
assorted cold sliced meat with mustard dressing
pickles, tomatoes, spicy peppers, cabbage
terrine of chicken with croutons and apricot jam
fresh vegetables with dressing
roasted beets, peppers, grilled "portobello" mushrooms, asparagus, arugula, goat cheese and nuts with mixed "pesto - glaze" sauce
smoked chicken with lettuce, apples, grapes, walnuts, "cherry" tomatoes, and goat cheese with creamy mustard-balsamic dressing
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
duck breast with mesclun greens, cranberries, pears and roasted almonds with raspberry sauce
shrimp, romaine with grated "parmesan" cheese, wheat croutons, "caesar" sauce
with mushrooms
cake of puff pastry with mustard glaze
with "mozzarella" cheese
fillet of pike, baked with arugula and spinach in "ber-blanc" sauce
grain-fed beef, breed "black angus" with arugula and "chipotle" sauce
duck "confit" , baked to a crisp crust with traditional indian "chutney" seasoning
chicken, drizzled with marinade of herbs, roasted to a crisp crust with garlic sauce and spices
marinated in dry wine
pastry, made of alternating layers of pastry with custard cream with chocolate syrup
pastry made in the form of roll stuffed with apples and dried apricots, served hot, with ice cream ball
perrier, coca, homemade fruit punch, coffee, tee
well-known delicacy in french cuisine, escalope of duck "fat liver" over the apple in sugar caramel with mulberry sauce
assorted cheese "parmesan" , "bree" , "kamembert" , "gruyère" , grapes, pears, croutons
assorted sliced fish with lemon and olives
assorted cold sliced meat with mustard dressing
pickles, tomatoes, spicy peppers, cabbage
terrine of foie-gras with figs, grapes and garlic croutons
fresh vegetables with dressing
roasted beets, peppers, grilled "portobello" mushrooms, asparagus, arugula, goat cheese and nuts with mixed "pesto - glaze" sauce
smoked chicken with lettuce, apples, grapes, walnuts, "cherry" tomatoes, and goat cheese with creamy mustard-balsamic dressing
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
duck breast with mesclun greens, cranberries, pears and roasted almonds with raspberry sauce
the classic french salad with tuna, lettuce, olives, beans, "finger" potatoes and quail eggs with balsamic sauce
shrimp, steamed with diced gherkins, red onion, mango puree with spicy tomato sauce
with mushrooms
well-known delicacy in french cuisine, escalope of duck "fat liver" over the apple in sugar caramel with mulberry sauce
shrimp, scallops, clams, calamaries, lobster tail in a creamy broth with white wine and herbs, served with garlic croutons
grain-fed beef, breed "black angus" with arugula and "chipotle" sauce
fillet with spinach and sautéed vegetables under "passion fruit" glazed sauce
duck "confit" , baked to a crisp crust with traditional indian "chutney" seasoning
grilled lamb chops
pastry, made of alternating layers of pastry with custard cream with chocolate syrup
pastry made in the form of roll stuffed with apples and dried apricots, served hot, with ice cream ball
incredible dessert, a rare combination of delicate really dark chocolate mousse with raspberry puree
recipe from childhood: layered cookie sheets with the addition of walnuts, honey cream and condensed milk
one of the most popular russian cakes: layered biscuits sheets with delicate strawberry cream
perrier, coca, homemade fruit punch, coffee, tee
assorted cheese "parmesan" , "bree" , "kamembert" , "gruyère" , grapes, pears, croutons
assorted sliced fish with lemon and olives
assorted cold sliced meat with mustard dressing
pickles, tomatoes, spicy peppers, cabbage
terrine of foie-gras with figs, grapes and garlic croutons
fresh vegetables with dressing
roasted beets, peppers, grilled "portobello" mushrooms, asparagus, arugula, goat cheese and nuts with mixed "pesto - glaze" sauce
smoked chicken with lettuce, apples, grapes, walnuts, "cherry" tomatoes, and goat cheese with creamy mustard-balsamic dressing
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
duck breast with mesclun greens, cranberries, pears and roasted almonds with raspberry sauce
the classic french salad with tuna, lettuce, olives, beans, "finger" potatoes and quail eggs with balsamic sauce
shrimp, steamed with diced gherkins, red onion, mango puree with spicy tomato sauce
served in expanded form on a bed of salt ice with lemon sauce, red wine vinegar and shallots
with mushrooms
well-known delicacy in french cuisine, escalope of duck "fat liver" over the apple in sugar caramel with mulberry sauce
shrimp, scallops, clams, calamaries, lobster tail in a creamy broth with white wine and herbs, served with garlic croutons
soft shell crab, roasted "meuniere" to a crisp in garlic butter, with lemon, coriander and "unagi" sauce
seasoned dry marbled beef with grilled onions and thyme with sauce from tomatoes and basil
fillet with spinach and sautéed vegetables under "passion fruit" glazed sauce
beef, layered with "portobello" mushrooms in cream sauce on a bed of spinach and green asparagus shoots, with "parmesan" cheese on a top
grilled lamb chops
pastry, made of alternating layers of pastry with custard cream with chocolate syrup
pastry made in the form of roll stuffed with apples and dried apricots, served hot, with ice cream ball
incredible dessert, a rare combination of delicate really dark chocolate mousse with raspberry puree
recipe from childhood: layered cookie sheets with the addition of walnuts, honey cream and condensed milk
one of the most popular russian cakes: layered biscuits sheets with delicate strawberry cream
pastry ball as light as air, filled with ice cream and whipped cream, topped with chocolate
perrier, coca, homemade fruit punch, coffee, tee
Menu for Art House provided by Allmenus.com
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