Salmon tartar and vitelotte potato chips
Mixed olives and fermented radish
Truffle camembert, morbier, and roquefort
Duck pate, brioche, candied fruits and lingonberries
Scallop, lemon gel and borodino tuile
Roast beef and green fermented tomato sauce
Striploin carpaccio with spicy kimchi
Beef tartar and truffle aioli sauce
Fluffy pancakes with caviar of sturgeon, pike, whitefish and pink salmon
Cabbage bread and tomato butter
Borodinsky eclair with whitefish caviar and eel
Pancake cake and red caviar
Tomato salad, yalta onions, aromatic oil, and herbs
Squid, young potatoes, honey mushrooms and tomatoes
Farm beets, chèvre, and pickled rum cherries
Chicken, tomatoes, romaine and jerusalem artichoke chips
Yauza dacha salad and current sprouts
Green salat, kiwi and yuzu
Tomato soup, seafood and fennel
Borscht and stewed duck
Beetroot soup, salmon and smoked sour cream
Fish soup sturgeon caviar and black cod
Young potatoes, morels and cherry blossom buds
Cauliflower, black truffle and parmesan
Baked eggplant, artichoke hummus and tomatoes
Baked leeks, potatoes, and seaweed sauce
Potato casserole, morels and beef
Julienne with mushrooms and parmesan
Murmansk salmon with asparagus, spicy carrots, bearnaise sauce, red caviar and currant shoots
Black cod cutlet with fermented apple, asparagus and jerusalem artichoke espuma
Filet mignon with morels, wild garlic, mixed herbs and truffle sauce
Stewed calf cheek with celery root cream, fermented radish, currant shoots and lingonberries
Tagliolini with tomato sauce, shrimp and zucchini
Dvoryanskiye pelmeni, sturgeon, salmon, and pike caviar
Duck fillet with apricot jam, chokeberry and spinach
Confit duck leg with cherries, foie gras, jerusalem artichoke and red wine sauce
Saute with Sakhalin scallop, shrimp, white wine and edamame
Duck pie with foie gras and rhubarb jam
Chicken and seasonal farm vegetables
Chateaubrian with jerusalem artichoke, asparagus and red wine sauce
Beef cutlet with potato espuma, mushroom powder and red onion
Striploin with port wine, capers, green pickled pepper and morels
Dumplings with smoked pear and truffle sauce
Black cod with parsley sauce, asparagus, wild garlic and young peas
Stewed calf cheek pie, red wine sauce and caramelized onions
Malted brownie
Spicy young carrots
The cone “Yauza”
Pavlova dogwood, lemongrass and mint
Honey cake and hay ice cream
Tartlets with boiled condensed milk and hazelnut cream
Chocolate muffins
Honey cake with wafer crumbs
Parmesan fries
Chicken broth with tartellini
Cod with cauliflower puree and spinach
Dumplings with baked potatoes and sour cream
Borscht with stewed veal cheek
Marbled beef dumplings with parmesan
Cod cutlet with broccoli and mashed potatoes
Sautéed shrimp with zucchini and baby carrots
Vegetable salad with sour cream and herbs
Loka's frescoes
Basilico
The Veil
Celido spritz
SANATORII
PEACH DVOR
Zephyrion
Otra Pina Colada
IMMERSIO
SHAMANISM
PASSION SIDE
YOGA
I'M BLUE
The White Dream
OBSIDIAN
SORRENTO SILK
Yauza Place features several studio spaces in various formats, easily adaptable to any type of event. In addition to the studio spaces, we also have a cozy and sophisticated restaurant. Hosting an event at Yauza Place is considered a sign of high status and refined taste. And most importantly, your events held with us will long be remembered as the warmest and most vibrant moments, ones you'll cherish long after they're over.
