A La Carte
Fresh-salted
cucumbers with mint and lemon peppe
Hot smoked
mackerel fillet served on potato pie
Salmon fillet
with spinach and edamame beans
Flambe of
sea scallops
with 50 years old Armagnac and saffron risotto
Pike pearch in
Stroganov style
with balsamic caviar, served with spinach and tomatoes
Crispy pork breast
served with millet and dijon mustard sauce
Kulebyaka
with crab meat and cabbage, served with langoustine bisque
Siberian collection
home baked pork, stewed tongue, salmon “Gravlax”, halibut, Baltic herring with potatoes, collection of pickles (recommended for 2 persons)
Beef tartar
served mustard ice cream
Baked
beetroot
on a pillow of goat cheese
Salad of yellow
and pink tomatoes
with cucumber caviar
Foie Gras terrine
served with black truffle and raspberry jelly and mango sauce
Crab meat
carpaccio
with a sorbet of wild herbs
Imperial veal jelly
with horseradish mousse
Yellow
vinaigrette
with scallops and pike cavia
All caviar
are served with traditional Russian garnish, oladies and blinis
Caviar degustation
pike, salmon, sturgeon (15/15/10 gr)
Boyarsky Borsch
with veal cheeks
Homemade
ice cream
(chocolate, vanilla, banana, nut, baked milk)
Plate of fresh
strawberries and
blueberries
served with cream Patiser
Chocolate fondant
with baked milk ice cream
Raspberry parfait
with lime marmalade and nut ice cream
Count Stroganoff
crumble
served with Scottish Whisky
Madeleine of
Commercy
recipe of 1764 created by the Duke Leszczynski
Melted milk
cheesecake
with buckwheat popcorn
Créme brulee
with basil
served with sblack cherry sauce
Beef filet Stroganoff
according the original recipe of A.S. Stroganoff served with mousseline of potatoes
Veal cheeks
served spelt with mushrooms and tomatoes confit
Deer Stroganoff
served with puree of potatoes Ratte
Beef tournedo
with dauphinois potatoes and goose liver powder
Duck breast
served with bulgur with beetroot and blackcurrant mousse
Thin slices
of turkey fillet
with pearl barley and oyster mushrooms
Lamb leg
fillet with white beans and zucchini chips
Filet of of stirlet
cooked in champagne bouillon served wild cauliflower puree
Pelmini of stirlet
cooked in champagne sauce according to the recipe of Grigory Stroganoff
Filet of lancet fish
served with pasta “Orzo”, bacon and parsley cappuccino
Pelmini of hare
cooked in mushroom sauce
Pan fried
goose foie gras
served with carrot ice cream and glaze of mulled wine
Sturgeon caviar
50 gr / 25 gr
Russian Ukha
served with Tsarkaya vodka
Cream of green
asparagus
With fresh kamchatka crab
Wild cepes bouillon
With a small “tranche” of foie gras and cepes duxelle
Rostropovitch
salad
with lightly smoked scallops, served with black caviar
Original
salad “Olivier”
according to the recipe of 1904, served with red caviar and crayfish