Marinated tuna in teriyaki-ginger sauce.

With garlic and fennel.

Norwegian herring with boiled potato, onion and black olives served in vinegar and oil.

Truffle with a mix of chicken, turkey, pastrami, mayonnaise.

8 slices.

Thinly sliced tomato and onions.

Red radish, cucumbers and greenery dressed with sour cream.

White radish, boiled veal tongue, crispy onion rings seasoned with white sauce.

Layered salad of feta cheese, tomatoes and green.

Cucumber, crab sticks, eggs, green onion, mayonnaise.

Cheese royal, tomatoes, croutons, garlic, mayonnaise.

Shrimps, mussels, calamari with the addition of vegetable maseduana and caper sauce and provencal basil oil.

Grilled tomato and pepper fillets, baby arugula, a peasant cottage cheese and goat cheese in a sauce honey- balsamic.

Grilled beef tenderloin medallions, organic mix greens in lingo berry sauce.

Bouquet from fresh vegetables with Greek cheese.

Veal tongue, red beans, tomato and red pepper fillet served with garlic-horseradish sauce.

Roasted vegetables: eggplant, zucchini, tomatoes, red and yellow pepper, onion, garlic.

Avocado, organic mix greens in lingo berry sauce.

Egg, potato, carrot, green pea, veal, mayonnaise.

Smoked duck breast, crispy brushwood, sweet rainbow from carrot and red cabbage served in fried onion sauce, raspberry and plum.

Made from lamb, brynza and mozzarella.

In garlic sauce.

Served with meat.

Steak from tuna served in Asian sauce.

Served in hremi sauce made from sweet pepper.

Served in omar sauce.

Served in herbal sauce.

Served in champignon sauce.

From lamb legs served with vegetables in red wine merlot.

Served in sauce made from burgundy wine, one of the most haute method of cooking beef tongue.

Served with a side dish.

Served with wild berries and raspberry sauce bronuas.

Breast marinated in garlic and rosemary.

Served with a side dish.

Kiev style.

Served with side dish.

Served with side dish.

2 pieces (no side dish)

Served with a side dish.