Salmon Mozza Crunch Cutlet

Baked eggplant on fermented pizza dough with vegetable salsa and feta and sun-dried tomato sauce. Tender stracciatella, parmesan, cherry tomatoes and a light spiciness of paprika add balance - juicy, rich and very Brooklyn veggie mood.

Our twist on everyone's favorite Kyiv-style cutlet. The same taste from childhood, tender mashed potatoes, juicy cutlet with butter and herbs in the middle. Childhood memories and tastes unlocked

An honest chicken schnitzel in crispy breading, served with a spoon of potato–pea mash and a fresh salad mix. Your true lunch base.

A rosy half of chicken, baked in a marinade of American mustard, honey, lemon and rosemary. Juicy meat with a light caramel crust is served with creamy corn puree made with milk and cream.

Emily says: these are the same juicy American ribs marinated in Texas style

Salmon steak in orange marinade on a bed of potato and pea purée. Your delicious lunch base

Juicy and extremely tender beef cheeks, braised in wine. Served with green potato and pea puree and parmesan.

Perfect tuna steak with teriyaki crust, on celery puree, mixed salad with avocado and cherry tomatoes.