Menu

Cold appetizers
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
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
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
Spaghetti "Balon	320
Tal	300
Fettuccini with porcini	270
Risotto with mushrooms and Parmesan cheese	280
Soups
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
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
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
Fish and seafood
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
«T-bone» marble beef stake	100 g
«Rib Eye» marble beef stake	100 g
Desserts
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