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

Green salad with fresh cucumbers, tomatoes, radish, green onion, dill, dressed with your choice: sour cream, mayonnaise, flavored oil

Scallops salad dressed with honey-mustard sauce

Vinaigrette salad “Aldente” served with Atlantic herring carpaccio and pickled red onions

Salad of Baku tomatoes with basil served with roast beef and soy-ginger sauce

Rocket salad with Pesto sauce and parmesan cheese on choice:
With prawns
With mini squid

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

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

Warm Spain octopus salad with cherry potatoes, baked tomatoes and onion sauce

"Caesar" salad
with grilled chicken breast
with king prawns
with salmon

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

Warm salad with Spain sausages, cherry potato, homemade fried cheese and mustard - sour cream sauce.

Olivier with king prawns

Olivier with fried porcini mushrooms

Olivier with smoked duck breast

Olivier with smoked pork brisket

Olivier with smoked roast beef

Olivier with river and sea fish

Oyster “Kremlevskaya” № 2 (new!)

Australian beef tartar, served with ciabbatta and tomato concasse

Beef tenderloin carpaccio with cheese Parmesan and rocket salad

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

Australian beef tartar, served with ciabbatta and concasse

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

Strips of veal tongue, served with pickled cabbage, with horseradish and spicy mustard

Assorted home bacon ( smoked, salt, garlic), served with pickled garlic, mustard and black bread toast

Smoked meat platter (pork, roast beef, duck breast), served with vegetables and champagne jelly

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

Old Russian style Forshmak of herring with egg sauce

Assortment of pickled mushrooms: porcini, boletus, aspen mushrooms, honey mushrooms served with warm young jacked potatoes with grandmothers’ sour cream

Atlantic herring fillet, served with potato and marinated onion

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

Red caviar with warm pancakes and sour cream

Galantine of carp fish with beet gelly and fresh korn-salad leaves. Served with homemade creamy horseradish.

Galantine of Spain octopus served with flavourous thai mango sauce. Dressed with frisee salad leaves, tomatoes and pine nuts.

Warm cheese, served with various herbs and raspberry vinaigrette

Chicken coquille baked with parmesan cheese

Julienne with porcini mushrooms with a Parmesan crust

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

Piroshki:

Veal

Fresh cabbage

Mushrooms

Salmon

Potato and fried onion

A selection of twelve

Coquille of king prawns with white mushrooms.

Duet of fresh and smoked salmon with creamy sauce in crispy pancake is served with fresh spinage leaves and red caviar.

Chicken Kiev style, served with stewed mushrooms in sour cream

Chicken cutlets served with broccoli and sauce "Roquefort"

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

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

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

Pelmeni

beef and pork

sturgeon and trout

reindeer brisket

with crab and prawns

Pea soup with smoked bacon, served with sun-dried tomatoes, green beans and croutons

French seafood soup, with two kinds of fishes

Pumpkin cream soup, served with maple sauce and rabbit liver

Chicken soup with egg noodles and chicken

Borsch, served with boiled veal and grandmothers’ sour cream

Shchi soup with veal

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

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

Chicken fillet stuffed with apples and cinnamon, served with a gratin of pumpkin, served with blueberry sauce

Grilled Fillet Mignon, served with porcini mushrooms sauce

Grilled rack of American veal served with mustard-garlic sauce

Doe steak on the strudel with white mushrooms, served with pepper sauce

Braised pork leg without skin, served with truffle potatoes and pepper sauce

Grilled rack of lamb served with Provence herbs and tomatoes sauce

Stuffed meat rolls served with tomato confit and cream sauce

Gently roasted beef tenderloin “a-la Stroganov” with mashed potatoes and salad of four kind of cucumbers

French Chicken “Tabaca” served with celery salad and blue-cheese sauce

Marbled entrecote, served with spicy herb sauce

Wild halibut, served in coconut-potato puree and white wine sauce

Scallops with wild mushrooms, served with caramelized balsamic vinegar and baked tomatoes

Steamed sterlet in a broth of vegetables and herbs, served with duchesse potatoes, mixed salad and pickled sauce

Sea bass with porcini mushrooms, served with white wine sauce

Norwegian salmon steak served with crab sauce

Chile sea bass, served on mini-asparagus with mustard-garlic sauce

Black cod, served with truffle mashed potatoes and truffle sauce

Whole roasted sea plaice, served with cherry potatoes, baked tomatoes and oil-lemon sauce

Buckwheat with roasted forest mushrooms

Celery Puree

Pumpkin puree with maple syrup

White mushrooms with sautéed potatoes

Aubergine caviar with cedar nuts

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

Cheasecake with srtrawberry sauce

Tiramisu

Dumplings with:

cherry

Hot choclate pie

“Vashiran” with berries

cheese and vanilla

Crème brule with forest berries

Honey pie with forest nuts

Milk chocolate mousse with rum and raisins

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

Ice cream (chocolate, vanilla, bourbon, caramel)

Cheese biscuits with marmalade and red currants

Warm Tatin with pear, physalis and thyme

Strawberries

Raspberries

Blackberries

Pineapple

Grapes

Redcurrant

Fruit platter