Up to date Art House prices and menu, including breakfast, dinner, kid’s meal and more. Find your favorite food and enjoy your meal.
Cuisine: French.
| Salmon Carpaccio | $18.00 | sliced fresh salmon with oranges, arugula, parsley, black pepper, ;parmesan; cheese and ;pesto; sauce |
| Oysters ;Fine De Claire; | $24.00 | served in expanded form on a bed of salt ice with lemon sauce, red wine vinegar and shallots, served up one dozen |
| Oysters ;Rockefeller; | $18.00 | oysters on the half-shell, topped with cream spinach and ;parmesan; cheese and baked over the sea salt with lemon, served up ? dozen |
| Oysters ;Rui; | $18.00 | oysters, deep-fried ;tempura; with mashed avocado in ;passion; and ;chile; sauces, served up ? dozen |
| Butterfly Shrimp Cocktail | $18.00 | shrimp, steamed with diced gherkins, red onion, mango puree with spicy tomato sauce |
| Snails Filo – Pafy | $18.00 | snails in puff pastry, with avocado, spinach and ;mozzarella; cheese in light cream sauce |
| Scallops ;San-Zhak; | $20.00 | sauteed scallops with creamy stew of zucchini and hint of mint |
| Mussels ;Marine; | $20.00 | poached in white wine with shallots, thyme, tomatoes, basil and butter |
| Crab ;A Carapace Molle; | $24.00 | soft shell crab, roasted ;meuniere; to a crisp in garlic butter, with lemon, coriander and ;unagi; sauce |
| Du Chef | $26.00 | ;foie-gras;. well-known delicacy in french cuisine, escalope of duck ;fat liver; over the apple in sugar caramel with mulberry sauce |
| Pate ;Foie-Gras; | $26.00 | terrine of foie-gras with figs, grapes and garlic croutons |
| Ravioli | $18.00 | stuffed with ricotta cheese or ;portobello; mushrooms |
| Mushroom Julienne | $8.00 | with ;mozzarella; cheese |
| Calamari Ring Biscuit | $16.00 | fried calamari, served with spicy sauce ;aioli; |
| Soup ;Lobster Bisque; | $12.00 | cream-soup with lobster flesh, with bergamot and seasoned with great cognac |
| Soup ;Bouillabaisse; | $14.00 | seafood, sauteed in olive oil with white wine and orange peel, tomatoes, fennel, carrots, onion- leeks, served with croutons and ;rui; sauce |
| Soup ;Minestrone; | $12.00 | vegetable soup with broccoli, carrots, tomatoes, zucchini, celery, white beans and savoy cabbage with ;pesto; sauce |
| Soup ;Monasterio De San Juan; | $12.00 | broth with beef roast and vegetable bronua of lentils, carrots, turnips and tomatoes, served with sour cream |
| Salmon ;Uha; | $12.00 | creamy soup with salmon, potatoes, carrots, fennel, celery and onion-leek |
| Mushroom Cappuccino Soup | $12.00 | cream of mushroom soup |
| Avocado-Cappuccino Soup | $12.00 | du chef. cream soup with avocado and escargot |
| Soup ;Kharcho; | $12.00 | spicy soup with veal or beef, rice and tomato |
| Salad ;Nicoise; | $22.00 | the classic french salad with tuna, lettuce, olives, beans, ;finger; potatoes and quail eggs with balsamic sauce |
| Salad ;Savoy; | $20.00 | du chef. smoked eel with baby spinach leaves, pickled carrots and zucchini, with glazed oyster sauce |
| Salad ;Burrata – Andriese; | $18.00 | ;buratta-andriese; cheese over tomatoes with arugula, grilled ;portobello; mushrooms with ;pesto; sauce and glazed balsamic sauce |
| Salad ;Lardon; | $18.00 | watercress, curly endive, ;cherry; tomatoes with crispy bacon, poached egg, croutons and goat cheese with creamy mustard-balsamic dressing |
| Salad ;De Bifteck; | $24.00 | fillet of beef ;skirt-steak; with mixed vegetable spaghetti, micro greens, ;cherry; tomatoes, arugula and ;gorgonzola; cheese with honey-balsamic sauce |
| Salad ;Molise; | $16.00 | du chef. chopped fresh-salted fillet of salmon with apple crisp, egg white and red caviar with light mayonnaise, served on a bed of avocado. |
| Salad ;Tropicana; | $18.00 | shrimp in crushed flakes of coconut with strawberry, mango, dandelion and young beet leaves with spicy sesame dressing |
| Salad ;De Canard; | $18.00 | duck breast with mesclun greens, cranberries, pears and roasted almonds with raspberry sauce |
| Salad ;Waldorf; | $16.00 | smoked chicken with lettuce, apples, grapes, walnuts, ;cherry; tomatoes, and goat cheese with creamy mustard-balsamic dressing |
| Salad ;Bordeaux; | $16.00 | du chef. roasted beets, peppers, grilled ;portobello; mushrooms, asparagus, arugula, goat cheese and nuts with mixed ;pesto – glaze; sauce |
| Seafood ;Boulanger; | $38.00 | shrimp, scallops, clams, calamaries, lobster tail in a creamy broth with white wine and herbs, served with garlic croutons, a portion for 2 persons |
| Branzini ;Deluxe; | $28.00 | du chef. grilled with ;chili; pepper and lime juice, served boneless on the leaves of arugula |
| Sterlet ;A La Russe; | $36.00 | baked with caviar of flying fish (tobiko) with zucchini and arugula in lemon-almond sauce |
| Chilian Sea Bass | $30.00 | fillet with spinach and sauteed vegetables under ;passion fruit; glazed sauce |
| Halibut ;Charente; | $24.00 | roasted ;meuniere; in brown butter with lemon and capers over tomato puree, olives and spinach with ;ber-blanc; sauce |
| Salmon Escalope | $24.00 | served on saute of spinach and ;cherry; tomatoes in oyster sauce with mint and basil |
| Catfish ;Les Gurme; | $24.00 | fillets, sprinkled with spiced brine with poached asparagus, saffron cream-sauce and cheese ;mozzarella; |
| Red Snapper | $24.00 | red snapper, fried with rosemary and garlic, served over sauteed spinach and ;cherry; tomatoes |
| Pike ;Tornado; | $24.00 | du chef. fillet, stuffed with spinach,;grier;cheese and sundried tomatoes |
| Trout ;Rueh; | $26.00 | trout, baked with vegetable vinaigrette in ;bechamel; wine-cream sauce, served boneless |
| Spaghetti ;Frutti Di Mare; | $28.00 | spaghetti with shrimp, calamari, mussels, marinated in olive oil and lemon zest with cream sauce |
| Shrimp Scampi | $24.00 | served over the rice with garlic cream sauce |
| Rib-Eye Steak ;Brinell; | $34.00 | seasoned dry marbled beef with grilled onions and thyme with sauce from tomatoes and basil |
| Filet Mignon ;Napoleon; | $32.00 | beef, layered with ;portobello; mushrooms in cream sauce on a bed of spinach and green asparagus shoots, with ;parmesan; cheese on a top |
| Skirt-Steak ;Black Angus; | $26.00 | grain-fed beef, breed ;black angus; with arugula and ;chipotle; sauce, cooked to your preference |
| Pork Medallion | $26.00 | du chef. pork, baked with mushrooms ;shiitake; and cheese ;mozzarella; in cream-mushroom sauce |
| Venetian Veal | $36.00 | veal chop with black olives, pistachio nuts, sweet onions marmalade, ;parmesan; cheese in mustard sauce |
| Rack Of Lamb | $34.00 | in wine and sherry sauce |
| Duck ;Magre; | $24.00 | duck breast in honey and spices, served over saute of spinach with apple and pear in mulberry sauce |
| Duck ;Confit; | $26.00 | duck ;confit;, baked to a crisp crust with traditional indian ;chutney; seasoning |
| Ragout Of Rabbit | $26.00 | tender stewed rabbit with pasta tagliatelle in creamy garlic sauce |
| Pozharsky Cutlets | $20.00 | meat cutlets of ground chicken in bread |
| Chicken ;Tobaka; | $20.00 | dish where a spatchcocked chicken is cooked in a heavy castiron skillet, or a ;tapha;, drizzled with marinade of herbs, roasted to a crisp crust with garlic sauce and spices |
| Fricassee Of Calf’s Liver | $24.00 | fried with mushrooms "shiitake" with creamy mushroom sauce and cheese "mozzarella" |
| Leg Of Lamb "Provencal" | $26.00 | leg of lamb baked in batter with sweet mustard, rosemary, ginger and "provencal" spices, served with boiled vegetables |
| Veal "Fontainebleau" | $26.00 | sliced veal with chestnuts and figs stewed in white wine sauce |
| "Marquis" | $8.00 | incredible dessert, a rare combination of delicate really dark chocolate mousse with raspberry puree |
| "Pavlova" | $10.00 | meringue-based dessert named in honor of the russian ballet dancer anna pavlova with a crisp crust and soft, light inside, served with softly whipped cream and fresh berries |
| "Strudel" | $8.00 | du chef. pastry made in the form of roll stuffed with apples and dried apricots, served hot, with ice cream ball |
| Halva "Parfait" | $8.00 | frozen dessert, made of halva with whipped milk and cream, honey caramel, rum, walnut, under glazed white chocolate |
| "Tiramisu" | $10.00 | dessert, made of ladyfingers dipped in coffee, layered with whipped cream and "mascarpone" cheese, and flavored with cocoa |
| "Honey" Cake | $10.00 | recipe from childhood: layered cookie sheets with the addition of walnuts, honey cream and condensed milk |
| "Profiteroles" | $10.00 | pastry ball as light as air, filled with ice cream and whipped cream, topped with chocolate |
| "Napoleon" | $8.00 | pastry, made of alternating layers of pastry with custard cream with chocolate syrup |
| Creme Brulee | $8.00 | known as burnt cream, consisting of a rich custard base topped with a contrasting layer of hard caramel with berry mosaic |
| Syrniki | $8.00 | sweet fried cheese fritters, garnished with sour cream, honey or strawberry sauce of choice |
| Pancakes | $10.00 | filled with white and dark chocolate or with drunken cherries and berry puree |
| "Napoleon" | pastry, made of alternating layers of pastry with custard cream with chocolate syrup | |
| "Strudel" | pastry made in the form of roll stuffed with apples and dried apricots, served hot, with ice cream ball | |
| Fruit Plate | ||
| Beverages | perrier, coca, homemade fruit punch, coffee, tee | |
| "Napoleon" | pastry, made of alternating layers of pastry with custard cream with chocolate syrup | |
| "Strudel" | pastry made in the form of roll stuffed with apples and dried apricots, served hot, with ice cream ball | |
| "Marquis" | incredible dessert, a rare combination of delicate really dark chocolate mousse with raspberry puree | |
| "Honey" Cake | recipe from childhood: layered cookie sheets with the addition of walnuts, honey cream and condensed milk | |
| Sourcream Cake | one of the most popular russian cakes: layered biscuits sheets with delicate strawberry cream | |
| Fruit Plate | ||
| Beverages | perrier, coca, homemade fruit punch, coffee, tee | |
| "Napoleon" | pastry, made of alternating layers of pastry with custard cream with chocolate syrup | |
| "Strudel" | pastry made in the form of roll stuffed with apples and dried apricots, served hot, with ice cream ball | |
| "Marquis" | incredible dessert, a rare combination of delicate really dark chocolate mousse with raspberry puree | |
| "Honey" Cake | recipe from childhood: layered cookie sheets with the addition of walnuts, honey cream and condensed milk | |
| Sourcream Cake | one of the most popular russian cakes: layered biscuits sheets with delicate strawberry cream | |
| Ice Cream | ||
| "Profiteroles" | pastry ball as light as air, filled with ice cream and whipped cream, topped with chocolate | |
| Fruit Plate | ||
| Beverages | perrier, coca, homemade fruit punch, coffee, tee |
| "Antipasto" Fish | assorted sliced fish with lemon and olives |
| Charcuterie | assorted cold sliced meat with mustard dressing |
| Assorted Pickled Vegetables | pickles, tomatoes, spicy peppers, cabbage |
| Liver Pate | terrine of chicken with croutons and apricot jam |
| "Spring" Salad | fresh vegetables with dressing |
| "Bordeaux" Salad | roasted beets, peppers, grilled "portobello" mushrooms, asparagus, arugula, goat cheese and nuts with mixed "pesto – glaze" sauce |
| "Waldorf" Salad | smoked chicken with lettuce, apples, grapes, walnuts, "cherry" tomatoes, and goat cheese with creamy mustard-balsamic dressing |
| "Savoy" Salad | smoked eel with baby spinach leaves, pickled carrots and zucchini, with glazed oyster sauce |
| "Burrata-Andriese" Salad | "buratta-andriese" cheese over tomatoes with arugula, grilled "portobello" mushrooms with "pesto" sauce and glazed balsamic sauce |
| "De Canard" Salad | duck breast with mesclun greens, cranberries, pears and roasted almonds with raspberry sauce |
| Shrimp Caesar Salad | shrimp, romaine with grated "parmesan" cheese, wheat croutons, "caesar" sauce |
| Cheese Plate | assorted cheese "parmesan", "bree", "kamembert", "gruyere", grapes, pears, croutons |
| "Antipasto" Fish | assorted sliced fish with lemon and olives |
| Charcuterie | assorted cold sliced meat with mustard dressing |
| Assorted Pickled Vegetables | pickles, tomatoes, spicy peppers, cabbage |
| Pate "Foie-Gras" | terrine of foie-gras with figs, grapes and garlic croutons |
| "Spring" Salad | fresh vegetables with dressing |
| "Bordeaux" Salad | roasted beets, peppers, grilled "portobello" mushrooms, asparagus, arugula, goat cheese and nuts with mixed "pesto – glaze" sauce |
| "Waldorf" Salad | smoked chicken with lettuce, apples, grapes, walnuts, "cherry" tomatoes, and goat cheese with creamy mustard-balsamic dressing |
| "Savoy" Salad | smoked eel with baby spinach leaves, pickled carrots and zucchini, with glazed oyster sauce |
| "Burrata-Andriese" Salad | "buratta-andriese" cheese over tomatoes with arugula, grilled "portobello" mushrooms with "pesto" sauce and glazed balsamic sauce |
| "De Canard" Salad | duck breast with mesclun greens, cranberries, pears and roasted almonds with raspberry sauce |
| "Nicoise" Salad | the classic french salad with tuna, lettuce, olives, beans, "finger" potatoes and quail eggs with balsamic sauce |
| Butterfly Shrimp Cocktail | shrimp, steamed with diced gherkins, red onion, mango puree with spicy tomato sauce |
| Cheese Plate | assorted cheese "parmesan", "bree", "kamembert", "gruyere", grapes, pears, croutons |
| "Antipasto" Fish | assorted sliced fish with lemon and olives |
| Charcuterie | assorted cold sliced meat with mustard dressing |
| Assorted Pickled Vegetables | pickles, tomatoes, spicy peppers, cabbage |
| Pate "Foie-Gras" | terrine of foie-gras with figs, grapes and garlic croutons |
| "Spring" Salad | fresh vegetables with dressing |
| "Bordeaux" Salad | roasted beets, peppers, grilled "portobello" mushrooms, asparagus, arugula, goat cheese and nuts with mixed "pesto – glaze" sauce |
| "Waldorf" Salad | smoked chicken with lettuce, apples, grapes, walnuts, "cherry" tomatoes, and goat cheese with creamy mustard-balsamic dressing |
| "Savoy" Salad | smoked eel with baby spinach leaves, pickled carrots and zucchini, with glazed oyster sauce |
| "Burrata-Andriese" Salad | "buratta-andriese" cheese over tomatoes with arugula, grilled "portobello" mushrooms with "pesto" sauce and glazed balsamic sauce |
| "De Canard" Salad | duck breast with mesclun greens, cranberries, pears and roasted almonds with raspberry sauce |
| "Nicoise" Salad | the classic french salad with tuna, lettuce, olives, beans, "finger" potatoes and quail eggs with balsamic sauce |
| Butterfly Shrimp Cocktail | shrimp, steamed with diced gherkins, red onion, mango puree with spicy tomato sauce |
| Oysters "Fine De Claire" | served in expanded form on a bed of salt ice with lemon sauce, red wine vinegar and shallots |
| Fried Potatoes | with mushrooms |
| Seafood Pie | cake of puff pastry with mustard glaze |
| Mushroom Julienne | with "mozzarella" cheese |
| Pike "Torento" | fillet of pike, baked with arugula and spinach in "ber-blanc" sauce |
| Fried Potatoes | with mushrooms |
| "Foie-Gras" | well-known delicacy in french cuisine, escalope of duck "fat liver" over the apple in sugar caramel with mulberry sauce |
| Seafood "Boulanger" | shrimp, scallops, clams, calamaries, lobster tail in a creamy broth with white wine and herbs, served with garlic croutons |
| Fried Potatoes | with mushrooms |
| "Foie-Gras" | well-known delicacy in french cuisine, escalope of duck "fat liver" over the apple in sugar caramel with mulberry sauce |
| Seafood "Boulanger" | shrimp, scallops, clams, calamaries, lobster tail in a creamy broth with white wine and herbs, served with garlic croutons |
| Crab "A Carapace Molle" | soft shell crab, roasted "meuniere" to a crisp in garlic butter, with lemon, coriander and "unagi" sauce |
| Skirt-Steak "Black Angus" | grain-fed beef, breed "black angus" with arugula and "chipotle" sauce |
| Duck "Confit" | duck "confit", baked to a crisp crust with traditional indian "chutney" seasoning |
| Chicken "Tobaka" | chicken, drizzled with marinade of herbs, roasted to a crisp crust with garlic sauce and spices |
| Grilled Fillet Of Beef | marinated in dry wine |
| Grilled Lamb Chops | |
| Skirt-Steak "Black Angus" | grain-fed beef, breed "black angus" with arugula and "chipotle" sauce |
| Chilian Sea Bass | fillet with spinach and sauteed vegetables under "passion fruit" glazed sauce |
| Duck "Confit" | duck "confit", baked to a crisp crust with traditional indian "chutney" seasoning |
| Chalahach | grilled lamb chops |
| Rib-Eye Steak "Brinell" | seasoned dry marbled beef with grilled onions and thyme with sauce from tomatoes and basil |
| Chilian Sea Bass | fillet with spinach and sauteed vegetables under "passion fruit" glazed sauce |
| Filet Mignon "Napoleon" | beef, layered with "portobello" mushrooms in cream sauce on a bed of spinach and green asparagus shoots, with "parmesan" cheese on a top |
| Chalahach | grilled lamb chops |
| "Foie-Gras" | $10.00 | well-known delicacy in french cuisine, escalope of duck "fat liver" over the apple in sugar caramel with mulberry sauce |
* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant Art House directly.
What time does Art House open today and its closing time? Hours of operation, working and holiday hours of Art House may fluctuate. For detailed hours of operation, please contact the store directly. Find Art House near me by using maps, it’s the best store locator.