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

• 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