Braised beef cheeks on green pea purée

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

Juicy salmon fillet cutlet with mozzarella and fresh cilantro. Served with tender mashed potatoes and peas, mixed salad, fresh cucumber and cherry tomatoes. Finished with olive-lemon dressing for a light freshness and balance of flavor.

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

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