
Menu
Cold appetizers
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Assorted meat dishes | 30/30/30/30/30 | ||
(salchichon sausage with truffles, salami, "Milano" salami "Napoli" carbonate "lomo Khabug" jamon Iberico "noblantsa") | |||
Assorted fish | 200/10/55 | ||
trout, eel, Siberian salmon, Escolar | |||
Assorted cheeses | 150/185/40 | ||
(Gorgonzola, Pecorino Romano, Taled | |||
Spanish Jam | 50 | ||
Beef Tartar | 140/60 | ||
Carpaccio of veal with mushrooms | 90/50 | ||
Tuna Tartar | 150/20/25 | ||
seasoned with special way | |||
Carpaccio of salmon and tuna | 100/50 | ||
Sea bass Carpaccio of tuna with grapefruit and orange | 210 | ||
Own Ambassador | 100 | ||
(cucumbers, tomatoes, cabbage, eggplant, carrot) | |||
Salads
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Crab Salad | 225/10 | ||
with cherry tomatoes and original seasoning | |||
Seafood salad | 250 | ||
Scallop, shrimp, salmon, salad | |||
Warm salad of the medial | 200 | ||
with avocado and cherry tomatoes | |||
Warm salad of Octopus | 240 | ||
with potatoes and olives "Tod | |||
Mozzarella salad | 100/120/30 | ||
with tomatoes and Tiger prawns | |||
Duck breast salad with Magret | 170 | ||
with mixed salad leaves, berries and sauce «Porto» | |||
Caesar Salad | 260 | ||
with chicken fillet and garlicky croutons | |||
Caesar Salad | 300 | ||
Tiger shrimps, garlicky croutons | |||
Salad «Greek» | 350 | ||
with cheese "Feta", juicy tomatoes and Greek olivami | |||
Hot snacks
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Tiger prawns in creamy sauce | 130/80/50 | ||
with wild rice | |||
Fried foie gras | 80/160 | ||
pripu | |||
Fried foie gras | 80/160 | ||
with ginger-karamelevym sauce | |||
Grilled Octopus | 80/50/10 | ||
Mussels in white wine | 260 | ||
Deep fried mullet, with salatnymi leaves | 100/45/30 | ||
Snails, baked in | 85/50/20 | ||
Pasta
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Spaghetti "Balon | 320 | ||
Tal | 300 | ||
Fettuccini with porcini | 270 | ||
Risotto with mushrooms and Parmesan cheese | 280 | ||
Soups
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Soup from seafoods | 350 | ||
Soup from Lamp with vegetables | 350/50 | ||
Pure soup with ceps | 300 | ||
Toscana clean soup with ceps | 300 | ||
Russian cold soup ‘Okroshka’ | 400 | ||
Spanish soup ‘Gaspacho’ | 400 | ||
Main courses of fish
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Black Cod fillet | 270 | ||
Garnished with baked vegetables and asparagus | |||
Grilled Chilean Seabas fillet | 260 | ||
Served with boiled vegatables | |||
Seabas with rukkola and spinach | 300 | ||
Under sauce from an asparagus | |||
Salmon stake garnished with broccoli pure | 120/150/30 | ||
Main courses of meat
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Marble beef with mushrooms | 190/55/35 | ||
Served with original sauce | |||
Brisket of Young Veal | 250/120/100 | ||
Garnished with Boiled Vegetables and Mushroom- Cream Sauce | |||
Poust beef as a medallion shape | 180/90/45 | ||
Served with fried potatoes and lightly cheese sauce | |||
Veal cheeks braised in wine | 140/130/50 | ||
Served with baked vegetables | |||
Brisket of Lamb | 140/195/50 | ||
Garnished with Fried Potatoes and Thinly Cut Mushrooms | |||
Duck with a pear Mulled wine | 250/170/35 | ||
Garnished with Puree, Brussels sprouts and orange jam | |||
Bœuf Stroganoff | 200/80/20 | ||
Served with potato gratin | |||
Dishes on the grill
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Fish and seafood
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Plato from seafoods | 650/200 | ||
(king prawns, scallops, mussels, octopus, squids) | |||
Black Code Fillet | 100 g | ||
Chilean Seabas Fillet | 100 g | ||
Seabas Fillet | 100 g | ||
Scallops | 100/30/20 | ||
Meat
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«T-bone» marble beef stake | 100 g | ||
«Rib Eye» marble beef stake | 100 g | ||
Desserts
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Apple strudel with vanilla sauce | 300/100/35 | ||
Apple pie from the puff dough | 155/50/20 | ||
Cheesecake | 130/10 | ||
Classical cheese cake with confectioneries cheese “Philadelphia” | |||
Tiramisu with cheese Mascarpone | 130/20 | ||
Chocolate pie with chocolate ice-cream | 110/35/20 | ||
"Melfey" from the test with cheese Mascarpone | 115/15 | ||
Panna Kotta | 160/15 | ||
The dairy-creamy jelly moves with crimson and mango sauces |
