Salad «Stolichny» with chicken and veal, boiled vegetables dressed with mayonnaise

Vinaigrette salad of delicately cut vegetables, marinated mushrooms, pickled cucumber and ham, served in a basket of rye bread with a sauce of your choice: olive or sunflower virgin oil

Green salad with fresh cucumbers, tomatoes, radish, green onion, dill, dressed with cottage cheese and served with potato chips

Fresh artichoke and green apple salad served with tiger prawns

Scallops and asparagus salad dressed with honey-soy sauce

Warm salad of radish with fresh coriander, served with chicken cracklings

Olivier with delicate slices of smoked game, young potato, quail eggs, young carrots, green peas and hints of onion, served with truffle mayonnaise

Olivier with fish, served with slices of home smoked sea and river fish, chunks of young potato, green peas, young carrots, quail eggs, served with citrus mayonnaise, black and red caviar

Olivier with crayfish, smoked and cooked mini vegetables, marinated cucumbers, chunks of young potato, green peas, young carrots, quail eggs, served with oyster mayonnaise

Stuffed pike with caviar, champagne and beetroot jelly and homemade horseradish

Three sorts of meat in jelly , served with horseradish, mustard and crushed garlic with sour cream

Strips of veal tongue, filled with pickled cabbage, with horseradish and sharp mustard

Stuffed carp, served with beetroot jelly and horseradish

Old Russian style «Forshmak» herring with egg sauce

Selection of river and sea fish caviar (pike, trout, halibut), served with warm pancakes, butter and sour cream

Choice of pickled mushrooms: assortment of white and black mushrooms, served with warm young jacked potatoes with grandmothers’ sour cream

Marinated pork ears with fresh garlic and coriander

Herring platter served with warm potatoes

Homemade pickles whole or in a salad, seasoned to your liking

Marinated smelt served with a vegetable julienne

Home-smoked sea trout served on potato pancake with cucumber-sour cream sauce

Stuffed chicken necks served with red and white horseradish

Black caviar

Caviar red

Pike caviar

Karelian isthmus stone eel, marinated in sour-sweet sause

Atlantic herring fillet, served with potato and marinated onion

Russian style pickled porcini mushrooms, served with warm young jacket potato

Julienne with white mushrooms in rye bread with a Parmesan crust

Veal brains, fried with garlic croutons, served with a sauce of pickled gherkins

Pancakes of courgettes and pumpkin, served with grandmothers’ sour cream and cottage cheese

Live crawfish, cooked in a herbal broth with marjoram and cardamom, served with dill (1 piece)

Piroshki: Veal

Fresh cabbage

Forest mushrooms

Salmon

Potato and fried onion

A selection of twelve

Homemade pelmeni, served with grandmothers’ sour cream and truffle butter , with:

beef and pork

peking duck

sturgeon and trout

fried pelmeni with duck

forest mushrooms

reindeer brisket

Young rabbit tongue with vegetables, baked in cream sauce with fresh horseradish and Parmesan cheese

Sterlet

Sevan trout

River eel

Hot-smoked Nevskaya smeltfish served whole

Smoked meat platter (pork, roastbeef, duck brest), served with vegetables and champagne jelly

Smoked fish plattter (salmon, trout, halibut), served with vegetables and champagne jelly

Borsch, served with boiled veal and grandmothers’ sour cream

Traditional sterlet Ucha, served with a typical pie

Shchi soup with veal covered under a puff

Homemade onion soup, served with home made croutons and cooked under Gruyere cheese

White mushroom soup with wheat, grandmothers’ sour cream and spring onion

Cream of pumpkin with rosehip sauce

Consommé of chicken hearts with herbs profiteroles

Young rabbit tongues, boiled in veal bouillon, served with baby carrots, cabbage and quail eggs

Rabbit leg, colored in a vegetable broth, served with a warm beetroot-apple pie

Sautéed lamb tongues, served on a bed of aubergine caviar with cedar nuts and onion sauce

Veal roulette, stuffed with mushrooms, herbs, eggs and onion, served with glazed vegetables in a potato basket

Chopped veal cutlet, served with mini sides: millet, buckwheat, pumpkin and peas with a mushroom sauce

Marbled entrecote, served with a vegetable pie accompanied with spicy tomato sauce

Chicken Kiev style, stewed mushrooms in sour cream and cherry compote

Quail, marinated in mountain herbs, served with apple charlotte and wild berries

Confit duck leg served with Antonovka-apple, cranberries and a honey-citrus sauce

Chicken cutlets served with broccoli and sauce "Roquefort"

Doe tenderloin on a salad of fresh fruits and berries

Rack of veal with sauce "Roquefort" and a roll of potato pancakes

Beef tenderloin served with mini vegetables, a port wine sauce and bone marrow

Grilled rack of lamb with vegetable ragout

Shank of lamb with carefully stewed vegetables

Stuffed meat rolls served with tomato confit and cream sauce

Gently roasted beef tenderloin “a-la Stroganov” with mustard cream sauce, served potato-covered

Tender pork fillet with a crispy crust, potato mash filled with marinated cabbage, dill and white onion, served with pickled gherkins

Steamed sterlet in a broth of vegetables and herbs, served with potato mash and a spicy pickled gherkin salad

Sturgeon steak, steamed and infused with cucumber, served with potatoes, cooked in sour cream with a caviar sauce

Pike, served with a casserole of white celery and tomato sauce

Smelt, served with a salad of fennel, cucumber and celery, with a sauce of gherkins

Grilled smoked trout, served with buckwheat and pomegranate juice on top of young carrot mash

Sturgeon baked “monastery style” with potatoes and white mushrooms

Sea bass served with mashed potatoes and green asparagus

Grilled white salmon with pumpkin puree and maple syrup

Giant crab paws grilled in the shell served with citrus sabayon and a mini salad

Butter-baked prawns, scallops, cuttlefish, served with Russian pancakes stuffed with porcini mushrooms, served with young soya sauce

Whole roasted plaice, served with potato pieces and butter-lemon sauce

Steamed sea bass in vegetables and fragrant herbs

Buckwheat with roasted forest mushrooms

Celery Puree

Pumpkin puree with maple syrup

White mushrooms with sautéed potatoes

Aubergine caviar with cedar nuts

Potato cake with ceps

Homemade mustard

Grain mustard

Beetroot horseradish

Apple horseradish

Horseradish

Fresh vegetable spicy sauce

Grandmothers sour cream

Pickled sauce

Roquefort Le Papillon

Parmigiano Reggiano

Beaufort

Gruyère

Brie de Meaux

Crotin de Chavignol

Camembert with nuts

Cheese platter

Crème Brule with forest berries

St Honere Pie

Binet Apple Pie

Honey pie with forest nuts

Cottage Cheese with pears

Sambuc apple pie with baked apples

Punch glacé

Marble Mousse

Sorbet (blackcurrant, lemon, lime, strawberries, raspberries, cherries, mandarin)

Ice cream (chocolate, vanilla, bourbon, caramel)

Polish buns

Dumplings with: cherry

Cheese and vanilla

Milk chocolate mousse with rum and raisins

Sucré Plaisir with raspberry

Strawberries

Raspberries

Blackberries

Pineapple

Grapes

Redcurrant

Fruit platter