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The European menu |
Salads |
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Pineapple and celery salad with rose duck fillet |
380 rub. | |
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Fried rose duck fillet, pineapple, celery root, grapefruit, dressing, lettuce, pistachios (187)
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Still-life of salads Lollo Rosso and Frieze |
380 rub. | |
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Served with rose roast beef, fried chanterelles and cherry tomatoes (168)
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Green salad dressing with Provence herbs |
440 rub. | |
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Vegetables, tomatoes, cucumbers and pepper (280) |
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Classic salad Caesar with warm chicken breast |
490 rub. | |
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Romaine lettuce, Parmesan cheese and slices of fried chicken fillet (240)
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Rucola with warm seabass fillet and coriander sauce |
570 rub. | |
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Rucola, fried seabass fillet, stewed vegetables and cilantro sauce (240)
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Rucola with shrimps |
710 rub. | |
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Warm salad of Rucola with avocado, cherry tomatoes and sauce Balgamino. Served with Parmesan cheese petals and warm tiger shrimps (220) |
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Salad of berries with Pate of Fois gras and sauce Gomadari |
670 rub. | |
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Mixture of salads, berries under orange and nut dressing, pignolia (210)
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Salad of scallop and artichoke |
750 rub. | |
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Boiled scallop, quail's eggs, avocado and artichokes with sauce Sherri and mixed leaves lettuce (260) |
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"Mush-salad" with roasted chicken liver and white truffle dressing |
420 rub. | |
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Roasted liver chicken, salad, apricots with truffle sauce, parmesan and half Cherry tomatoes (187)
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Cold Appetizers |
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Carpaccio-triptych of comber, salmon and tuna on olive canvas, with Parmesan cheese |
570 rub. | |
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Perch, salmon, tuna, sauce, Parmesan, vegetables, herbs with pickled red peppercorn (120/114)
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Tar-tar of tiger shrimps and crabmeat |
700 rub. | |
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Avocado, jerked tomatoes, shrimps, Kamchatka crabmeat, sauce "Guakamole" served with mayonnaise, Cherry tomatoes and cress salad (104/131)
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Carpaccio of tuna with cheese |
420 rub. | |
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Fried fillet of tuna with soy sauce, cheese Feta and rucola (58/52)
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Carpaccio of beef with truffles |
540 rub. | |
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Juicy beef fillet sliced thinly and flavored with basil and ciboulette sauce. Served with lettuce leaves, truffles and Parmesan cheese (70/108)
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Parma ham with melon from Naples |
620 rub. | |
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Ham Grand Crue and sweet melon (100/85)
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Roast beef with sauce Khren |
450 rub. | |
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Baked beef fillet with fried vegetables, lettuce Frisee, sauce of cream and khren (70/85)
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Caprezi salad with tomatoes and sauce "Pesto" |
520 rub. | |
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Tomatoes with Italian mozzarella and sauce pesto (250)
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Hot Appetizers |
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Puff pastry pies at choice |
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- Stuffed with rabbit, bacon and gherkins (35)
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50 rub. | |
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- Stuffed with cepes, champignons and onions (35)
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50 rub. | |
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- Stuffed with lamb and sweet pepper (35)
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50 rub. | |
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Escargot snails |
350 rub. | |
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Burgundian snails in creamed and garlic oil (86)
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Well-known Fois Gras with tartar of pineapples |
650 rub. | |
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Duck liver with Armagnac, spicy pineapples, raspberry Konfi and maracuja (56/109)
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Yakisoba with shrimps |
420 rub. | |
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Buckwheat noodles with oriental vegetables and shrimps (240)
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Karbonara with Prosciutto |
550 rub. | |
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Spaghetti with Italian ham, cream, basil and cheese (300)
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Papardelle with cepe |
385 rub. | |
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Papardelle with cream, leek, cepe and parmigano cheese (250)
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Spaghetti with seafood |
580 rub. | |
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Boiled spaghetti in juice of mussels Kiwi, bouchee, cutllefish, royal shrimps, pilatti, wine, leek Shallot. (350)
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Soups |
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Bouillabaisse of sea food with tomatoes and saffron
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520 rub. | |
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Tiger shrimps, ocean perch, sea bass, cuttlefish Bushe, mussels Kiwi, celery, onion, radish, garlic, fennel, fish soup, white wine, leek, thyme, cloves, laurel. Served with toasts of French bread and Parmesan. (260)
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Chicken soup with vegetable fettuccini |
175 rub. | |
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Chicken soup with zucchini and carrots, pasta fettuccini, parsley and quail egg (260)
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Thai coconut soup |
380 rub. | |
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Hot Thai soup cooked with coconut milk and shrimps Karabinero (250)
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Cream soup of spinach and crabs |
480 rub. | |
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Cream soup of fresh spinach, parsley and a drop of lemon. Served with meat of Pacific crab and cheese Philadelphia (286)
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Cream soup of celery and curry |
220 rub. | |
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Soup of celery root with cream and olives Askalone and leek. (312)
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Fish and Seafood Course |
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Rose tuna with Dijon sauce and spinage |
800 rub. | |
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Steak of pacific tuna in sesame seeds on Dijon mustard and olives with fresh spinage (146/144)
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Grilled royal shrimps |
1100 rub. | |
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Shrimps served on lettuce with paprika, lemon and garlic sauce (200/113)
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Meat Course |
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Grilled lamb with sweet pepper and goat cheese |
940 rub. | |
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Grilled New Zealand lamb with fresh rosemary. Served with sweet pepper staffed with cheese Shevr and marmalade of tomatoes and ginger (149/176)
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Duck breast with Milfei of cheese Bri, orange and berry sauce |
780 rub. | |
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Duck breast Ruje grilled with roasted in petals of almond cheese Bri-President and sauce of red oranges and forest berries. (170/200)
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Leg of lamb with vegetables in sour-sweet sauce |
720 rub. | |
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Glazed leg of lamb on vegetables, red wine with aroma of fresh rosemary and garlic (253/207)
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Oriental duck with mint, apple roll and sauce of five spices |
950 rub. | |
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Grilled Oriental duck stuffed with spices. Cooked regarding to original Chinese recipe (230/195)
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Beef fillet with cep sauce |
670 rub. | |
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Steak of beef fillet with potatoes and mini carrots under boletus and black truffles sauce (140/190)
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