GOGOL RESTAURANT

Aspic laboriously made of pig knuckles with veal and poultry (200~25)
490
Herring fillet of delicate barrel salting served with warm potato with savoury oil and pickled onion (80~100~50)
430
Slightly smoked fillet of wild Siberian whitefish served with light salad and rye croutons (80~70)
640
Freshly salted fillet of salmon with crepes (70~100)
620
Cold stew of eggplants, tomatoes and paprika with cottage cheese and spicy herbs (175)
490
Chicken liver pate with fresh thyme and Madeira wine, served with wheaten toasts and blackcurrant marmalade (100~60)
460
Frosted sliced lard in three different ways complemented with garlic rye sippets (100~40~70)
420
- If you are allergic to any food, please let your waiter know

“Malossol” beaten cucumbers served with mild home-made cheese, fresh basil and walnuts (100~60)
350
One ounce of far East salmon caviar with pancakes and trimmings (28~70~40)
690
Fine selection’s sturgeon caviar served as you wish: (for 10 grams)
1600
Traditional Russian milk mushrooms of barrel salting from Novgorod province (150~50)
650
Half a pound of home-made pickled & marinaded vegetables in traditional Russian style (200)
390
Home-made cold meat specialties, which might be served a-la charcuterie in any desired combinations (50):

- veal tongue with horseradish and gerkins 280

- slightly smoked magret de canard 290

- cured Black Angus beef flank 300

- roast venison with black currant 320

Hand made pelmeni (similar to dumplings) with filling of minced meat:

- beef and pork (170~50) 550

- lamb (170~50) 580
Julienne of smoked chicken breast with mushrooms & cedar nuts served with wheaten toast (160)
490
Grilled aubergines & zucchini, stewed small tomatoes and paprika served with soft cheese, fresh cilantro and balsamic cream (180)
570
Half a dozen of black tiger shrimps served with coulis de tomate and ciabatta toast (260)
990
* Bulgur with porcini and oyster mushrooms, stewed with coconut milk, southern spices and truffle oil (260)
520
also suitable for vegetarians

Beef & sauerkraut Schee soup with red bilberries and truffle oil (300~50)
460
Traditional Borsch cooked with the whole goose served with sour cream and lard on black coriander bread (300~50~60)
520
Soup of porcini and wild mushrooms under the old family recipe (300~50)
430
Ukha fish soup, that took 24 hours cooking on a slow heat (310)
650
Cream-soup of cauliflower served with cheese chips (200)
420
Chicken soup with ptitim (300)
360
Summery okroshka soup with fresh vegetables, roastbeef & cold home-made kvas (250~50)
420

Stewed lamb shoulder with prunes and anise served with potato & celery puree and truffle oil (170~130)
1100
A pair of succulent meatballs of minced lamb with bulgur and rosemary sauce (140~130~50)
720
Grilled venison with warm apple tartar and cowberry sauce (140~130~40)
950
Grilled “Black Angus Prime” beef:

- Flank steak cut (200) 1250

- slices of baked potato (200) 250

- grilled young vegetables with spicy herbs & olive oil (150) 380

- white wine & cream sauce with rosemary (50) 120

- pepper & demiglas sauce (50) 120

COLD HORS D’OEUVRES

Aspic laboriously made of pig knuckles with veal and poultry (200~25)

Herring fillet of delicate barrel salting served with warm potato with savoury oil and pickled onion (80~100~50)

Slightly smoked fillet of wild Siberian whitefish served with light salad and rye croutons (80~70)

Freshly salted fillet of salmon with crepes (70~100)

Cold stew of eggplants, tomatoes and paprika with cottage cheese and spicy herbs (175)

Chicken liver pate with fresh thyme and Madeira wine, served with wheaten toasts and blackcurrant marmalade (100~60)

Frosted sliced lard in three different ways complemented with garlic rye sippets (100~40~70)

“Malossol” beaten cucumbers served with mild home-made cheese, fresh basil and walnuts (100~60)

One ounce of far East salmon caviar with pancakes and trimmings (28~70~40)

Fine selection’s sturgeon caviar served as you wish: (for 10 grams)

Traditional Russian milk mushrooms of barrel salting from Novgorod province (150~50)

Half a pound of home-made pickled & marinaded vegetables in traditional Russian style (200)

Home-made cold meat specialties, which might be served a-la charcuterie in any desired combinations (50):

SALAD

Russian salad with veal & salmon caviar (200)

Salad of veal tongue with smoked paprika, quail eggs, gerkins and hand-crafted mayonnaise (160)

Beet and vegetable salad with freshly-salted salmon and ciabatta croutons (290~10)

Salad of freshly salted Siberian whitefish, served with farm green salad leaves, pickles and cedar nuts (130)

Salad of soft smoked beef & early-ripe cheese with ruccola and fresh berries (170)

Salad with slightly marinated shrimps roasted in savory oil and fresh salad leaves with mango and orange (140)

Salad of ripe Baku tomatoes and red Crimean onion with coriander and warm wheat crouton (200~20)

HOT HORS D’OEUVRES

Hand made pelmeni (similar to dumplings) with filling of minced meat:

Julienne of smoked chicken breast with mushrooms & cedar nuts served with wheaten toast (160)

Grilled aubergines & zucchini, stewed small tomatoes and paprika served with soft cheese, fresh cilantro and balsamic cream (180)

Half a dozen of black tiger shrimps served with coulis de tomate and ciabatta toast (260)

* Bulgur with porcini and oyster mushrooms, stewed with coconut milk, southern spices and truffle oil (260)

SOUP

Beef & sauerkraut Schee soup with red bilberries and truffle oil (300~50)

Traditional Borsch cooked with the whole goose served with sour cream and lard on black coriander bread (300~50~60)

Soup of porcini and wild mushrooms under the old family recipe (300~50)

Ukha fish soup, that took 24 hours cooking on a slow heat (310)

Cream-soup of cauliflower served with cheese chips (200)

Chicken soup with ptitim (300)

Summery okroshka soup with fresh vegetables, roastbeef & cold home-made kvas (250~50)

FISH HOT ENTREES

Fillet of halibut fillet served with buckwheat noodles, stewed zucchini and sun-dried tomato (120~30)

Pike-perch fillet served with creamy mashed potato, a poached egg and Hollandaise dressing (130~140~60)

Pan fried sole fish served with potato a-la Pushkin and sauce of morels (220~100~50)

Layered coulibiac with salmon, pike-perch, spinach and mushrooms complemented with cream-and-butter sauce (260~40)

Salmon fillet baked with herbs served on stewed vegetables with a touch of coriander (130~110)

Steamed minced rissoles of local marine & freshwater fish served with potato puree and beetroot mousse (110~110~40)

MEAT AND FOWL HOT ENTREES

Duck leg confit served with baked pumpkin in a rich cream sauce with red wine and spicy herbs (180~100)

Сhicken Kiev filled with butter-and-herbs and porcini (230~50)

Local farmer’s beef a-la Stroganoff served with mashed potatoes and brined cucumbers (145~130~45)

Magret de canard served with stewed pear in saffron & white wine sauce (130~130)

Stewed lamb shoulder with prunes and anise served with potato & celery puree and truffle oil (170~130)

A pair of succulent meatballs of minced lamb with bulgur and rosemary sauce (140~130~50)

Grilled venison with warm apple tartar and cowberry sauce (140~130~40)

Grilled “Black Angus Prime” beef:

PETITS PATES AND PIES

Thin dough fancy patties baked every evening for supper:

With cabbage and egg (50)

With meat (50)

Puff pastry patty with halibut and salmon (45)

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 (125~50)

Creme Brulee with lavender toped with seasonal berries (130)

Green apple tarte tatin with a thin caramel crust (170~50)

Vareniki dumplings stuffed with cherries served with vanilla creamy sauce (200~60)

Collection of Saint-Petersburg's ice-cream of three delicate flavors with berry sauce and almonds (120~90)

Tiny yet elegant fautin with whipped tanariva chocolate (50)

Home-made sorbet for a refreshing ending of your meal:

HOME MADE DRINKS

Fruit-drink of forest and garden berries (1/4 l)

Early sparkling kvass (1/4 l)

Thick-flowing drink of tomato with celery and sour cream (1/4 l)

Red wine punch with marmalade oranges, spices and honey (1/5 l)

Milk & berries shake:

HOME-MADE BITTERS AND LIQUEURS

BITTERS

Three bitters tasting set (75 ml)

Spicy horseradish vodka

Siberian pine bitters made on whole nuts

“Yerofeich” bitters with cardamom, cinnamon and many other spices & herbs

LIQUEURS

Four liqueurs tasting set (100 ml)