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APPETIZERS
Assorted noble fish (Lightly salted salmon. Whitefish) 100/25 790.- Atlantic herring fillet on toasted bread and with fries 100/160 250.- Slices of boiled veal tongue seasoned with horseradish sauce 100/60 600.- Homemade lard on garlic bread croutons 210 350.- Boiled Tongue rolls stuffed with Feta cheese, crushed nuts, green cilantro and spicy garlic 268 400.- A colorful bouquet of seasonal vegetables and herbs 420 350.- Caprese with Mozzarella cheese and tomatoes 120/100/20/10-550 250 650.- Cheese plateau (brie, camembert, dorblue) served with aromatic honey and grapes 150/90 750.-
COLD DISHES
Vorschmack from spicy salted herring on a crispy baguette 150/60 250.- Caesar salad with grilled tiger prawns 300 950.- with fried chicken fillet 290 750.- with lightly salted salmon 300 1100.- Warm Salmon salad with creamy sauce on crispy lettuce leaves sprinkled with Parmesan cheese 280 1100.- Salad of boiled veal tongue and fresh vegetables seasoned with Asian sauce 230 500.- Traditional Olivier salad with boiled veal tongue 200 250.- Grilled tiger prawn salad with arugula lettuce, grapefruit pulp and dorblue cheese seasoned with raspberry sauce 260 780.-
HOT FISH DISHES
Sterlet steak stewed in wine with aromatic herbs. Served on Spinach Pudding 275 2700.- Griled salmon steak 150/100 1650.- Steamed salmon steak 150/100 1650.- Sea bass/ Dorado grilled 241/90 1200.- Pike-perch fillet baked in parchment with vegetables and herbs 165/135/30 850.-
HOT MEAT DISHES
Steak Chateau-Briand (Grain fed beef tenderloin) 170 1300.- Beef stroganoff 165 700.- Hot Meat Pan 300 450.- Asian style pork with vegetables 300 500.- Homemade Dumplings made from Elk and Boar meat 270 350.- Chicken Tabaka 250/2 750.- Grilled duck breast with flambéed oranges and cranberry sauce 140/55/50 1100.- Turkey with green beans and peppers seasoned with garlic and cilantro 350 720.- Turkey Meatballs Baked with Broccoli Cabbage in Cream Sauce 200/150/50 600.- Roasted Chicken Thighs 180/180/10 600.- Chicken schnitzel crusted with Borodino bread Fried until crispy 150/30 380.- Pozharski chicken cutlet 80/113 350.- Turkey steak. Grilled or steamed 200/75 600.-
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Veal tongue salad with arugula leaves and nut Goma Dare sauce 250 950.- Salad of fried slices of pork and fresh vegetables seasoned with Asian sauce 290 510.- Salad of grilled chicken fillet, lettuce, celery and apple with Yoghurt based sauce 290 540.- Rustic salad of golden-brown potatoes, slices of pork, seasoned with a sauce based on sour cream and horseradish 326 500.- Greek salad (fresh vegetables, iceberg salad, pickled cheese, olive oil sauce) 360 500.-
MAIN COURSES
Sturgeon soup 300 1200.- Homemade borscht 300/50/5 350.- Solyanka meat soup 300 420.- Homemade noodle soup 300 150.- Pumpkin cream soup with tiger prawns 320 250.-
HOT APPETIZERS
Escargot (baked grape snails in garlic and green butter) 170 720.- Giant-Kiwi mussels baked with Spinach covered with cheese 245 760.- Julienne of Veal tongue and pickled cucumber in sour cream sauce with cheese 125 450.- Potato pancakes with pike caviar 235 780.- Grilled Brie cheese served with Strawberry sauce 110/80 650.-
SIDE DISHES
Mashed potatoes 150 120.- Grilled vegetables 150 210.- Sweet potato with thyme and garlic 150 270.- Baby potatoes with garlic and herbs 150 100.- Sautéed Spinach with Raisins 150 180.-
HOMEMADE CAKES
Prague 100 120.- Red velvet 100 150.- Poppy 80 150.- Esterhazy 80 150.- Makarons 40 80.- Homemade eclairs 60 90.-
BERRIES AND FRUITS
Blueberry 125 300.- Strawberry 100 350.- Grapes 100 150.- Pear 100 75.- Orange 100 95.- Grapefruit 100 120.- Banana 100 60.- Kiwi 100 60.- Apple 100 40.- |