Sorrel-based soup on chicken broth with vegetables, beans and herbs. Served with a boiled egg and sour cream.

Seasonal favorites — radish, cucumber, red onion, and plenty of fresh herbs — served with sour cream, mustard, and sumac.

A mix of leafy greens with lemon-honey dressing, Parmesan, roasted sunflower and pumpkin seeds.

Tender shredded beef with salad leaves, cherry tomatoes, Parmesan, and sunflower seeds. Dressed with oil and balsamic vinegar.

Grilled bread filled with ham, vitello tonnato, pulled mozzarella and sun-dried tomatoes. Spread with a caper-tuna espuma sauce and topped with balsamic cream.

Chicken thigh pieces braised in a creamy lemon-herb Greek-style sauce. Served with mashed potatoes and al dente steamed green beans.

Grilled pork neck marinated in the Chef’s family recipe, with mushrooms, zucchini, and tomato. Served on lavash with pickled onions and two sauces: a white yogurt-walnut-spice sauce and a red tomato-based one with cilantro, onion, garlic, and spices.

Wok-fried vegetables and rice noodles in teriyaki sauce with caramelized pork loin. Finished with sesame oil, onion, and cilantro.

a flavorful burger with Chinese cabbage and sweet Kapia pepper.