Restaurants
print version<<< backEvropeisky.: Menu
| Red caviar with blinis |
50/205/50 g | 650 |
| Herring with warm potato salad and red onion |
255 g | 350 |
| “Boyarskiy” salad With beef tongue, boiled vegetables, green pea, salted cucumber and mayonnaise |
240g | 350 |
| Borsch soup with chicken, garlic and saur-cream |
250/50g | 400 |
| Fish solyanka Soup with pike-perch, salmon, olives, capers and lemon |
240/60g | 500 |
| Boiled salmon Served with spinach, red caviar and zucchini grill |
170/120/50g | 1100 |
| Beef Stroganoff fillet With mushrooms, onion and saur-cream, served with Pushkin potatoes |
200/200g | 850 |
| Pelmeni ,“Russian ravioli”, Served with saur-cream and leek onion |
250/50g | 650 |
SALADS |
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| Caesar salad With shrimps, garlic croutons and Caesar sauce |
185/50g | 650 |
| Salad of avocado, crayfish meat, garlic, herbs and Ruccola salad |
1/2/110g | 900 |
| Ruccola salad with tiger prawns |
100/100g | 850 |
| Mixed vegetable salad of cucumbers, tomatoes, radish, capsicum, green salad, served with your choice of dressing: olive oil, saur-cream, beetroot sauce |
240/50g | 400 |
| Greek salad With brynza, green salad and cherry tomatoes |
250/50g | 400 |
| Salad of pears & Roquefort cheese, Ruccola, circassian walnut and olive oil |
330g | 750 |
| Mixed green salad with roasted chicken liver, peanut oil and raspberry pulp |
240g | 650 |
COLD APPETISERS |
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| Tuna tartare With Ruccola and Parmesan cheese |
150g | 650 |
| Freshly-salted salmon with lime and green salad |
100/30g | 550 |
| Marinated mushrooms with spice oil, garlic, onion and herbs |
180ã | 350 |
| Boiled beef tongue With marinated vegetables and “horseradish” sauce |
100/60/50 g | 400 |
| Roastbeef Served with marinated vegetables and “Horseradish” or “Mustard” sauces |
100/70/30g | 450 |
| Turkey fillet with fruits |
100/80 g | 500 |
HOT APPETISERS |
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| Seafood chill Served with “White Wine” sauce, Parmesan cheese and lime |
180g | 650 |
| Julienne |Cocotte of mushrooms |
75g | 250 |
| Fried Camembert cheese with fruit sauce |
90/90g | 750 |
| Piroshkies stuffed With mushroom, meat and cabbage |
3 | 230 |
SOUPS |
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| Minestrone Soup |
260/20 g | 450 |
| Cream soup of boletus and champignons with almond Shaving |
260g | 500 |
PASTA |
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| Pasta with smoked salmon, red caviar and Parmesan cheese sauce |
300/20ã | 750 |
| Pasta with Seafood sauce |
290g | 750 |
| Pasta with cherry tomatoes, basil and Parmesan Cheese |
230/20g | 500 |
| Pasta with goat cheese and cedar nut |
300 g | 750 |
| Pasta with Bolognaise sauce and Parmesan cheese |
230/20g | 500 |
| Pasta with Carbonara sauce |
230/20g | 500 |
| Risotto rice with asparagus |
210g | 900 |
HOT FISH AND SEAFOOD DISHES |
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| Seabass Served with vegetables and “White Wine” sauce |
1/135/50ã | 1300 |
| Pike-perch by polish Served with mashed potatoes and broccoli |
160/200/50g | 900 |
| Sauteed prawns With garlic, herbs, rice and vegetable cocotte | julienne |
100/130g | 950 |
HOT MEAT DISHES |
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| Veal medallione With potatoes, mushrooms and cherry sauce |
90/200/50g | 1300 |
| Beefsteak With grilled vegetables and “Black pepper” sauce |
10/200/50g | 1100 |
| Lamb brisket With vegetable ratatouille, rosemary and cherry plum sauce |
120/160/50g | 1600 |
| Chicken fillet With vegetables, Carry sauce and Basmati rice |
190/100g | 700 |
DESSERTS |
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| “Almond rhapsody” |
70/70 g | 350 |
| Strudel with dried fruits |
160/130g | 300 |
| Icecream |
150/1/100g | 450 |
| Fruit plate |
562g | 800 |
| Cranberry sorbet |
50g | 100 |
Mini-cakes in assortment: |
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| Curd mousse |
30g | 100 |
| Strawberry mousse |
30g | 100 |
| Basket with fruits |
50 g | 100 |
| Papaverous swiss roll |
35 g | 100 |
| Mazyrka |
35 g | 100 |
| Calvados |
35g | 100 |
