Cold Appetisers
Vegetables’ symphony 29 Lei
with lemon comfit cream sauce  
Goose liver pâté 59 Lei
Decorated with truffles, served with quinces and muffins  
Beef carpaccio with Parmesan 25 Lei
Red tuna medallion 45 Lei
On a bed of avocado salad, served with orange and red beetroot fillet, green edamame, Sakura salad  
Sea bass fillet 29 Lei
Marinated in extra virgin olive oil, Pernod, orange and lemon; decorated with red caviar  
Octopus 39 Lei
Kalamata olives mousse, basil sauce, and marinated vegetables  
Hot Appetisers
Goose liver escalope 55 Lei
Carrot comfit with vanilla and balsamic vinegar, decorated with fresh basil leaves  
Salmon trout medallion 55 Lei
With royal crab ravioli, served on a bed of celery sticks with sea food cream sauce  
Duet of Sea bass and langoustines 65 Lei
Served on a bed of tomatoes comfit and Mediterranean artichoke mousse  
Saint Jaques oysters, sauté 65 Lei
Spinach, kohlrabi with saffron and Chanterelle mushrooms, served with Cabernet Sauvignon and sea food sauce  
Poached eggs (bio) with asparagus 25 Lei
Tomato fillet, red caviar, Dutch sauce and mixed Sakura salad  
Veal sweetbread and mushrooms 35 Lei
Crispy Moroccan brick pastry, coriander, served with veal natural sauce  
Soups
Mediterranean fish and seafood soup 35 Lei
Classic double consommé with quail eggs 25 Lei

Main Course
Tajin Mugrabi 95 Lei
Oven cooked lamb chops with dried fruits, flavoured with cinnamon and saffron  
European lobster 140 Lei
With asparagus ragoût and wild mushrooms cream sauce  
Shrimps tempura 47 Lei
Served with risotto and saffron  
Main Course
Dorada fillet 65 Lei
Sautéed in olive oil, served with vegetables cannelloni, crispy almonds, Kalamata olives and basil sauce  
John Dory fish fillet 95 Lei
With fresh spinach and Morel mushrooms cream sauce  
Turbo fish with red peppers sauce 90 Lei
And celery cannelloni  
Chicken breast 45 Lei
With mustard and bread crumbs, oven roasted, on a bed of three types of mushrooms, served with Armagnac sauce  
Duet of duck breast and goose liver 75 Lei
On a bed of quinces glace, served with asparagus and anis sauce  
Main Course
Quail breast filled with goose liver 65 Lei
Wrapped in muffin pastry, decorated with truffles  
Château Briand a l’or blanc - for 2 persons 170 Lei
Beef fillet, wrapped in vine leaves and sea salt, oven cooked, carved at your table, served with Merlot sauce and Béarnaise sauce  
Filé Royal 85 Lei
Beef fillet and sautéed goose liver, served with Cabernet Sauvignon sauce  
Roasted rack of lamb 75 Lei
With lamb natural sauce, garlic comfit, pumpkin cream and vegetables  
Dessert
White chocolate Crème brûlée 32 Lei
Flavoured with thyme, decorated with raspberries and crispy almonds  
Strawberry gazpacho
 32 Lei
With fresh coconut and forest fruits  
Mille feuille crispy parfait with raspberry 32 Lei
With saffron sauce icing  
Chocolate Delight 32 Lei
Chocolate and hazelnut terinne; chocolate truffle and whisky tear; orange sauce  
Crispy almond lace 32 Lei
With mango and mascarpone cream, served with mango sorbet  
Dessert
Crêpes Suzette 55 Lei
(for 2 persons)  
Champagne zabaione 32 Lei
Served with vanilla ice-cream  

Cheese
French cheese platter 55 Lei

The Oriental fragrances, which surrounded me as a child, became strong roots in the art of cooking which I inherited from my parents, excellent guides of my first steps on the long way to fulfilling of tests.

The apprenticeship in great culinary alchemy laboratories of the world offered me the opportunity to descover the joy of creation straight from the masters, who taught me how to let myself carried along by the imagination and to give life a flavor. This experience made me discover my own vocation: combining tradition and innovation.

My greatest wish is to ravish your senses sharing with you a part of the balance and harmony and culinary paradise, while my priceless reward for this is to meet you again for a new simphony of flavours.
Welcome and enjoy your dinner!