COLD HORS D’OEUVRES
-
Aspic laboriously made of pig knuckles with veal and poultry
440 -
Herring fillet of delicate barrel salting served with warm potato with savoury oil and pickled onions
390 -
Slightly smoked fillet of wild Siberian whitefish
590 -
The Baikal omul tartar served with cream-cheese and home-made crispy potato
440 -
Freshly salted fillet of salmon with crepes
580 -
One ounce of Far East salmon caviar with pancakes and trimmings
590 -
Fine selection’s sturgeon caviar served as you prefer: (for 10 grams)
1600 -
- wheaten toast with butter
- warm little pancakes & sour-cream
-
Chicken liver pate with fresh thyme and Madeira wine, served with wheaten toasts and blackcurrant marmalade
390 -
Frosted sliced lard in three different ways complemented with garlic rye sippets
380 -
Smoked magret de canard, slightly pickled roast beef in paprika coating and ham baked with garlic and herbs – all served with pickles
790 -
Rolls of eggplant and zucchini with medium spicy fillings in Caucasian style
390 -
Crispy sauerkraut with caraway seeds, pickled cabbage, brined cucumbers, little tomatoes in brine and soused paradise apples
360 -
Traditional Russian milk mushrooms of barrel salting from Novgorod province
490 -
Cheese platter served with seasonal fruits and berries
750
SALAD
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Russian salad with veal & salmon caviar
520 -
Salad of soft smoked beef & early-ripe cheese with ruccola and fresh berries
460 -
Salad with smoked duck breast, ripe pear & celery served with berries and cedar nuts
480 -
Salad with slightly marinated shrimps roasted in savoury oil and ruccola leaves with mango and orange
540
-
Camchatka crab with salad of fennel and green apple dressed with home-made crayfish sauce
690 -
Beet and vegetable salad with fresh-salted salmon on puff paste
380 -
Rocket leaves and small sweet tomatoes with soft cheese and dressing of olive oil and balsamic vinegar
470 -
Fresh vegetables & farm green salad dressed with sour-cream or savory oil
330
HOT HORS D’OEUVRES
-
Roast quail served with fresh salad, buckthorn jelly and saffron sauce
590 -
Julienne of smoked chicken breast with mushrooms & cedar nuts served with wheaten toasts
430 -
Stew of halibut fillet with champignons in rich porcini-and-cream sauce
550 -
Grilled aubergines & zucchini, stewed small tomatoes and paprika served with soft cheese, fresh cilantro and balsamic cream
470
PELMENI AND VARENIKI
-
Hand made pelmeni with filling of minced meat of two different kinds
490 -
Pelmeni with white fish filling served with sour cream with pesto
530 -
Vareniki dumplings stuffed with cherries served with vanilla creamy sauce
360
SOUP
-
Summery okroshka soup with fresh vegetables, roastbeef & cold home-made kvas
370 -
Sturgeon consomme soup with sterlet and salmon
590 -
Fiery borsch cooked with the whole goose served with sour cream and garlic rolls
450
-
Soup made of wild mushrooms after the old fashion, of fascinating flavor
370 -
Beef & sauerkraut Schee soup with red billberries and truffle oil
420 -
Chicken soup with giblets, served with wheaten sippets
310 -
Cream-soup of cauliflower, served with marinated salmon on cheese chips
380
FISH HOT ENTREES
-
Layered coulibiac with salmon, codfish, spinach and mushrooms complemented with mild white wine sauce
820 -
Delicately fried halibut fillet served with tomato confit and puree of celery & potato
990 -
Nord Sea's codfish fillet served with green pea creamy stew and shrimp sauce
670 -
Steamed minced cutlets of halibut, salmon and codfish served with a duet of delicate purees
650 -
Salmon fillet baked with herbs served with stewed vegetables with a touch of coriander
880 -
Parboiled fillet of Caspian sterlet served with steamed young vegetables & creamy hollandaise dressing
1300
MEAT AND FOWL HOT ENTREES
-
Сhicken Kiev filled with butter-and-herbs and porcini
720 -
Local farmer’s beef a-la stroganoff delicately complemented with mashed potatoes and brined cucumbers
950 -
Magret de canard served with stewed pear in saffron and white wine sauce
760 -
Stewed lamb shoulder with prunes and anise served with celery puree and truffle oil
870 -
A pair of succulent meatballs of minced lamb with stewed potatoes a-la Pushkin and rosemary sauce
650 -
Venison with warm apple tartare and cowberry sauce
890 -
Grilled "Black Angus Prime" beef steaks:
-
- Tri-tip
950 -
- Flank
1100 -
- Ribeye
2300 -
All steaks are served as is from grill. You may add some side dish or sauce as you prefer:
-
- slices of baked potato
180 -
- grilled young vegetables with olive oil & spicy herbs
320 -
- red wine & balsamic sauce with thyme
90 -
- white wine & cream sauce with rosemary
90 -
- pepper & demiglas sauce
90
PETITS PATES AND PIES
-
Thin dough fancy patties baked every evening for supper:
- with cabbage and egg 80
- with roast veal 110
-
NOTICE!
Big festival sponge dough pies baked in our oven upon preliminary notice
DESSERT
-
Chocolate sponge-cake with truffle mousse, mascarpone cream and berries served with raspberry sorbet
440 -
Creme Brulee with lavender served with seasonal berries
370 -
Refreshing strawberry soup, served with bilberry mousse and raspberry sorbet in orange twill basket
350
-
Green apple tarte tatin with a thin caramel crust
420 -
Collection of Saint-Petersburg ice-cream of three delicate flavors with berry sauce and almonds
370 -
Tiny yet elegant fautin with whipped tanariva chocolate
170 -
Home-made sorbet for a refreshing ending of your meal:
- buckthorn 90
- raspberry 90
- black currant 90
- lemon & green apple 90
HOME MADE DRINKS
-
Fruit-drink of forest and garden berries (1/4 l)
190 -
Compote made of desiccated fruits (1/4 l)
150 -
Early sparkling kvass (1/4 l)
120 -
Thick-flowing drink of tomato with celery and sour cream, of miraculous effect (1/4 l)
250 -
Red wine punch with marmalade oranges, spices and honey (1/5 l)
350 -
Milk & berries shake:
- with strawberries (1/4 l) 280
- with bilberries (1/4 l) 270
HOME-MADE VODKA AND LIQUEURS
-
Spicy horseradish vodka (50 ml)
240 -
Siberian pine liqueur made of whole nuts (50 ml)
220 -
Noble cherry liqueur made of ripe berries (50 ml)
220 -
Delicious liqueur made from fresh forest raspberry (50 ml)
220 -
Red bilberry hasting liqueur (50 ml)
200 -
Beneficial nalivka of buckthorn (50 ml)
220 -
Blackcurrant spotycach with subtle mint flavor (50 ml)
220
TEA
-
Black, green, green jasmine tea, tea with bergamot served in a tea-pot:
- for one person 160
- for two persons 220
-
Your tea may be also complemented with:
- honey or home-made jam 70
- fresh mint, wild rose or sweet thyme 30
SPECIAL HOME-MADE TEA
-
Rich buckthorn tea with peppermint & orange juice (0,7l)
390 -
Warming ginger tea with honey & lemon (0,7l)
360 -
Fragrant cowberry tea with apple & rosemary (0,7l)
380 -
Seasonal savory tea with anise, cinnamon & a touch of ginger (0,7l)
330
COFFEE
-
Espresso (40 ml)
190 -
Americano (130 ml)
190 -
Americano with milk (130 ml)
200
-
Americano with cream (130 ml)
210 -
Cappuccino (150 ml)
220 -
Latte (180 ml)
240 -
Decaffeinated (130 ml)
200 -
Irish coffee (180 ml)
490