A La Carte

 


Veal cheeks

with mashed potatoes Ratte, tomato confit and served with ashes of leek

1,670

Aigullette of duck

Served with foie gras “Opera” and sauce of forest berries

1,690

Collection
of seafood:

krab, scallops and langoustine, cooked with young vegetables, served with cappuccino from bitter chocolate Araguani

2,180

Wild salmon

on the young spinach leaves with artichocks and hollandes sauce

1,420

Filet of starlet

cooked in champagne bouillon served wild carrot puree and cappuccino of green apples

1,620

Filet of black cod

pan fried in lemon grass, served with potatoes Charlotte and saffron emulsion

1,660

Pelmini of pheasant

cooked in poularde and black truffle bouillon according to the recipe of Grigory Stroganoff

1,350

King krab

served with wild rise and baby vegetables

1,450

Siberian collection

herring, meat jelly, zalivnoye, terrine of Foie Gras, “Olivier” salad

1,220

Foie Gras
terrine

served with black truffle and raspberry jelly and passion fruit sauce

1,360

Zalivnoye
of sturgeon

served with crayfish tails and fresh dill according to the recipe of princess Ekaterina Petrovna Trubetskaya 1764

860

Russian Ukha

served with cream of fresh dill and Tsarkaya vodka

1,040