Green salad with fresh cucumbers, tomatoes, radishes, green onions and dill. Dressed in your choice of sour cream, mayonnaise, butter flavored

Scallops salad with herb and honey-mustard vinaigrette

Vinaigrette salad Aldente served
-with carpaccio of Atlantic herring
-with Baltic sprat

Salad of ripe tomatoes of the Baku with basil, served with slices of smoked roast beef, served with soy-ginger sauce

Salad of boiled veal tongue served with porcini mushrooms, pickled gherkins, tomatoes and garlic croutons, served with egg and mustard sauce

A classic salad of arugula with "Pesto" sauce and parmesan. To choose from:
-prawns
-with the Spanish mini-squid

Warm salad with Spanish sausage, potatoes, cherry tomatoes and fried cottage cheese, dressed with a mustard cream sauce

Warm salad of roasted beets with goat cheese and beet leaves, served with peanut sauce

Salad with warm Spanish octopus and fried potatoes, cherry tomatoes and tomato and onion sauce

Caesar salad with:
-prawns
-grilled chicken breast

Salad of king crab and avocado, served on a light cucumber sauce with lime

Salad "Stolichny", made with chicken and veal, boiled vegetables, seasoned with homemade mayonnaise

Oyster “Kremlevskaya” № 2

Tartar of salmon and halibut served with jellied beet and fresh corn salad leaves.

Galantine carp, marmalade served with fresh beets and corn-salad leaves. Served with homemade creamy horseradish

Tartar of Australian beef served with tomatoes concasse and two kinds of sauce.

Classic Beef Carpaccio with Arugula and Parmesan

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

Jelly of the three kinds of meat, served with vigorous horseradish, mustard and crushed garlic and sour cream

Sliced veal tongue served with spicy jellied pickled cabbage. Dressed with horseradish leaves and sharp mustard.

Assorted home bacon served with pickled garlic, mustard and toast Borodino

Homemade smoked meat platter (duck breast, roast beef, pork brisket) served with vegetables spaghetti and jellied port wine.

Homemade smoked fish platter (halibut, salmon, trout) served with vegetables spaghetti and jellied champagne.

Old Russian "Forshmak" herring, served with egg sauce

Assorted wild mushrooms home pickling: boletus, Mokhovikov, aspen, white mushrooms, served with warm new potatoes in their skins and sour cream

Fillet Atlantic herring, served with potatoes and pickled onions shallot

Homemade pickles of bell pepper, cucumbers lux, Baku tomatoes

Red caviar, served with warm pancakes and sour cream

Stroganina of whitefish served with pickled onion.

Spinach with gareic, creaam and cedar nuts

Warm cow's cheese, served with raspberry vinaigrette and herbs

Julienne of white mushrooms, baked with parmesan cheese

Coquille with prawns, forest mushrooms and snow crab with cheese Parmesan

Duet of fresh and smoked salmon with cream sauce in a crispy blinchike.Podaetsya with leaves of fresh spinach and red caviar

Veal brains, fried in garlic breadcrumbs, served with "tar-tar and La Russ"

Whitefish roosted in oven served with sprinack with cream and cedar nuts

Olivier with prawns

Olivier with fried mushrooms

Olivier the French smoked duck breast

Olivier with smoked bacon

Olivier roast beef with smoked home

Olivier fish with slices of river and sea fish

Olivier with fried chicken

Chicken Chicken Kiev served with mushrooms stewed in cream

Pozharsky cutlets of chicken, served with broccoli, served with sauce "Roquefort"

Cutlets with carp served with mashed potatoes, salad of cucumbers and white wine sauce.

Cutlets of pike, served with mashed potatoes and cucumber salad, served with sauce "white wine"

Crab cutlets, served with mashed potatoes and cucumber salad, served with sauce "white wine"

Minced veal cutlet, served with a small garnish of millet, buckwheat, pumpkin, peas, served with mushroom sauce

Ravioli (pelmeni) with beef and pork. Served with truffle oil and sour cream.

Ravioli (pelmeni) with sturgeon and trout. Served with sour cream and red caviar

Ravioli (pelmeni) with venison. Served with truffle oil and sour cream

Ravioli (pelmeni) with crab and prawn. Served with sour cream and red caviar

Vareniki with potato and white mushrooms

Pea soup with smoked pork brisket served with green beans and croutons

French seafood soup served with patty of two kinds of fish

Seasonal pumpkin soup, served with a rabbit liver and maple syrup

Chicken soup with egg noodles and stewed chicken

Borsch is served with boiled beef, served with sour cream

Daily soup with veal, served with sour cream

White mushroom soup with barley and grandmother’s sour cream

Confit duck leg served with Antonovka-apple, red bilberries and honey-citrus sauce.

Chicken fillet stuffed with apple and cinnamon served with gratin of pumpkin and fresh blueberry sauce.

Quail legs flailing, served on a skewer

Ribeye steak, grilled and served with sauce "Herbs"

Rack of veal on the bone of American, grilled and served with sauce "Garlic Mustard"

Venison steak, served on the strudel with porcini mushrooms. Served with pepper sauce

Braised pork leg without skin served with mashed potatoes, fried onion and cream-pepper sauce

New Zealand lamb loin, roasted with Provencal herbs, served with tomato sauce

Rabbit liver in mustard-cream sauce with forest mushrooms. Served on potato pie.

Veal tongue under Parmesan cheese. Served on mashed potatoes with Roquefort sauce.

Stuffed with meat, served with tomato confit cream sauce

Beef Stroganoff with mashed potatoes and a salad of cucumbers, four types of

French chicken-tobacco, served with celery salad with sauce "Blue Cheese"

Wild halibut served on potatoes mashed with coconut. With white wine sauce and red caviar

Scallops with forest mushrooms served with caramelized balsamic vinegar and cherry tomatoes

Sterlat served with Duchesse potatoes and herb salad

Sea bass with the scales of the white mushroom sauce served with a "white wine"

Steak of Norwegian salmon, served with crab sauce

Chilian see bass served with terrine of baked vegetables dressed with honey-mustard sauce.

Black cod, served with mashed potatoes and truffle sauce

Sea plaice, roasted whole, served with potatoes and roasted cherry tomatoes, served with lemon sauce carnival

Boiled buckwheat with fried mushrooms

Terrine of baked vegetables

Grilled vegetables

White mushrooms with roasted potatoes

Grilled mushrooms and onions

mashed potatoes

Mashed potatoes with truffle

Coconut mashed potatoes

Vegetables in Oriental style with ginger-garlic sauce

Gratin of pumpkin with peanut sauce

Mini asparagus steamed with balsamic steamed

Broccoli steamed with Parmesan

Potatoes roasted cherry tomatoes

Horseradish beet

Horseradish apple

Mustard home

Grain mustard

Horseradish white

Hot tomato sauce with coriander

Sour cream village

Sauce brine

Spicy herbs

White mushrooms

Cream and pepper

Nut sauce

Mustard and garlic

White wine

Blue Cheese

Roquefort Le Papillon

Parmigiano Reggiano

Beaufort

Gruyère

Brie de Meaux

Crotin de Chavignol

Camembert with nuts

Cheese platter

Samovar, served with 4 kinds of jam, condensed milk, honey, firewood home

Honey pie

Creme brulee with wild berries

Pigeon's milk with dark chocolate

Tiramisu

Apple pie with vanilla ice cream

Sorbe (black currant, lemon, lime, strawberry, raspberry, cherry)

Ice cream (chocolate, vanilla with caramel)

Fresh fruit (strawberries, raspberries, blackberries, blueberries, pineapple, melon, grapes, currants red)

Lemon cake

Cheesecake with berry-vanilla sauce.

Warm poppy cake

Sweet samovar, lemon cake, honey cake, pigeon milk, chestnut roll, strawberry nougat, poppy cake, fruit plate, condensed milk, four kinds of jam, honey.

Full-flavored patties:
-meat
-fresh cabbage
-mushrooms
-salmon
-potatoes and fried onions

A dozen patties