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The menu of our restaurant |
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Appetizers |
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Carpaccio of Scottish salmon and Mediterranean Sea bass |
640-00 | |
| Vegetable pyramid with the crabs | 560-00 | |
| Vegetable pyramid with the crabs meat | 670-00 | |
| Tar-tare “Douette” of Scottish salmon and red tuna fish with a touch of ginger aroma | 710-00 | |
| Marinated salmon roll with the crabs, vegetables and red caviar | 910-00 | |
| Russian style herrings garnished with boiled potatoes and sweet onions | 460-00 | |
| Beef carpaccio with a wild cherry vinaigrette | 490-00 | |
| Salad «Caprese» | 890-00 | |
| Pickled: | ||
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660-00 | |
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210-00 | |
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210-00 | |
| Salad leaves with Chicken liver & mushrooms under «Porto» dressing | 630-00 | |
| Vegetable “Mystery” with a bouquet of salad leaves and fresh season vegetable dressing “le Blanc” peanut oil | 530-00 | |
| Traditional salad “Cesar” with piece of chicken | 640-00 | |
Or with tiger shrimps |
730-00 | |
| Warm salad with big quail from Tuscan forest, seasoned by forest berries and mix herbs | 1100-00 | |
| Salad of warm crawfish tails in thin basket with fragrant herbs and French dressing | 990-00 | |
| Italian style shrimp and avocado salad with “Modena” vinaigrette | 980-00 | |
Hot appetizers |
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| Pancakes with red caviar and sour cream | 610-00 | |
| Half dozen of Burgundy snails in garlic butter with crispy toasts | 650-00 | |
| Russian “pelmeni” stuffed with veal, boiled or fried, on your choice | 550-00 | |
| Scallops of duck liver with a rhubarb sour-sweet sauce | 1300-00 | |
| Julien with sea scallops ,asparagus ,mushrooms and spinach | 750-00 | |
Soups
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| Traditional Russian soup “Borsch” | 450-00 | |
| Cold soup of Gaspachcho | 510-00 | |
| Cream soup from spinach with cancer necks | 510-00 | |
Okroshka on a kvass or |
450-00 |
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| Seafood Soup | 1100-00 | |
Main Course
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| Steak if Chilean Sea bass fish, with a thin “Angels hair” noodles and petals of “Confit” tomatoes | 1210-00 | |
| Rosa from a salmon on the fried sprouts of soy with lobules tomato decorated with sauce from Dizhonskoy mustard | 680-00 | |
| Filet of black cod on a pillow from spinach with escapes of green asparagus | 1150-00 | |
| Duck breast “Magre” with the original garnish, berries and ginger sauce | 990-00 | |
| Duck breast “Magre” with the original garnish, berries and ginger sauce | 990-00 | |
| Stuff quail with berry sauce | 1110-00 | |
Duck “Konfi” style |
990-00 | |
Steak “Ribay” of Australian beef grain fattening |
1300-00 | |
| Veal Fillet under «Porto» sauce | 920-00 | |
| Tenderloin of Australian Angus beef, served with Bordelaise sauce | 1200-00 | |
| Beef Stroganoff | 680-00 | |
| Veal “Kotletki” (kind of minced meat) with mashed potatoes | 650-00 | |
| Lamb kare, served with green kidney bean and baked garlic | 1070-00 | |
Exposition of Fresh fish grilled, or baked in a sea salt, according to your choice |
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| Dorado 100 gr. | 450-00 | |
| Sea bass 100 gr. | 450-00 | |
| Jumbo shrimps 100 gr. | 550-00 | |
| Lemon sole 100 gr. | 520-00 | |
Dear guests! You can choose any type of garnishes by your taste |
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Italian special tier |
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| Tayollini with Chatka crab meat and green beans | 910-00 | |
| Spaghetti “Bolognese” | 600-00 | |
| Penne Arabiata | 600-00 | |
| Linguinni with seafood in own juice | 1020-00 | |
Pasta according to your choice (Ask waiter before) “Angels” noodles , Penne rigate, Tagliolinni , Papardelle, Tagliatelle |
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Extra garnishes: |
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| Grilled vegetables( vegetable marrows “tsukini”, Eggplants , peppers, cherry tomatoes) | 340-00 | |
Fried home style potatoes, with onion or with boletus |
200-00 340-00 |
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Steamed Potatoes with butter or mashed with milk |
200-00 200-00 |
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Boiled rye-wheat or rye-wheat with boletus |
200-00 340-00 |
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Spinach |
400-00 |
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| Fresh vegetables, cut on quarters | 300-00 | |
| Asparagus | 350-00 | |
Desserts
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| Almond “ Chrocan” with raspberry and light cream | 450-00 | |
| A pair of home-made eclairs on a chocolate web | 450-00 | |
| Creme-Brule of passion fruit | 520-00 | |
Glazed “patte” leaves “Millefolie” with vanilla cream and fresh raspberry |
570-00 | |
Strawberry carpacho with mint notes and vanilla panakota |
370-00 | |
| Juicy slices of a peach and strawberry in aromas of the sage, topped with an ice-cream ball, under a thin veil from caramel | 460-00 | |
Ice-cream |
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| The vanilla | 220-00 | |
| The chocolate | 220-00 | |
| The strawberry | 220-00 | |
| With green tea aroma | 320-00 | |
| With whisky aroma and shortcake crumbs | 320-00 | |
| Creamy with Swiss cheese ricotta and pink pepper | 320-00 | |
| Sorbet | 210-00 | |
Cranberry soft drink 1 l 200 ml |
420-00 110-00 |
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Lemonade 1l 200 ml |
420-00 110-00 |
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Berry allsorts
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| Strawberry (50 gr.) | 180-00 | |
| Raspberry (50 gr.) | 350-00 | |
| Strawberry (50 gr.) | 350-00 | |
| Red Currant (50 gr.) | 350-00 | |
| Blackberry (50 gr.) | 260-00 | |
Chocolates A joint “Hans Burie” and “Grillage” restaurant manufacture |
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| Black nut with praline stuffing | 50-00 | |
| Crown with almond stuffing | 50-00 | |
| Chocolate mushroom | 50-00 | |
| Mokko | 50-00 | |
| Meteorite | 60-00 | |
| Chocolate truffle | 90-00 | |
| Cherry in chocolate | 60-00 | |
| Chocolates in a box (2 pcs.) | 150-00 | |
| Chocolates in a box (6 pcs.) | 350-00 | |
| Assorted chocolates in a chocolates Vase | 1700-00 | |
| Assorted chocolates in a chocolates Boot | 1700-00 | |
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