Menu
A-La-Carte
Meat gastronomy
- *Dried goose breast (50g)
- Deer meat jamon (50g)
- *Turkey breast carpaccio (50g)
- *Rillette of goose meat (50g)
- *Dried bovine sausage
- *Goose liver pate with cherry jelly
The First Course
- *Olivier salad with quail, beef tongue and red caviar
- *Salad with pomegranate, warm turkey liver and citrus
- Green Persimmon Salad with Gorgonzola Cheese
- Roast beef with lettuce and pepper sauce
- Salad with Kamchatka crab, tomatoes and avocado
- Red deer meat tartare
- Uzbek tomatoes with purple onions
- *Salted breasts with sour cream
- Aspic from Ladoga Burbot
- Sea Scallop Ceviche with Jalapeno Peppers
- Salamur from northern fish. Muksun, Nelma, Coho salmon, Sockeye salmon
- Burbot liver in own juice with green peas
The Second course
- *Soup with goose meat with pearl barley and porcini mushrooms
- Ukha team (Nelma, Coho salmon, Halibut blue-colored)
- Lentil soup with red deer meatballs
- Spicy tomato soup with shrimp
- Consomme and ravioli with turkey meat
- *Borscht with Vladimirskaya cherry
The Third Course
- Grilled paneer cheese with cranberry jam
- Sea scallop in creamy sauce
- King crab phalanges with Parmesan cheese and saffron
- Orange risotto with shrimps
- Porridge Tikhvinskaya
- Burbot Ladoga steamed with ground pear
- *Carp fillet with porcini mushrooms
- Halibut Bluekory. Fried fillet with zucchini gratin, cream sauce and red caviar
- Steamed sockeye salmon fillet with smoked cherry sauce
- Tiger prawns, mussels, octopus and rapana with creamy sauce. Served with homemade noodles
- Tagliatelle with duck ragout
- Ribeye steak with pepper sauce
- * Chopped beef steak with Brussels sprouts
- * Quail with morels in the manner of Julien
- *Chicken in ginger sauce
- *Duck confit with dried fruit and saffron garnish
- *Dumplings with goose meat and dried cranberries
- *Beef stroganoff with porcini mushrooms and mashed potatoes
Set menu for two persons
The First Course
- Sea scallop ceviche with jalapeno peppers
- Roast beef with lettuce and pepper sauce
- *Goose liver pate with cherry jelly
The Second course
- Consomme and ravioli with turkey meat
The Third Course
- Grilled paneer cheese with cranberry jam
- Tagliatelle with duck ragout
- Orange risotto with shrimps
Dessert
- Handmade sweets
Dessert
Dessert
- Cloudberry Siberian with powdered sugar
- Assorted berry jams ODUVAN
- Cloudberry confiture
- Vanilla/pistachio ice cream
- Cranberry/strawberry sorbet
- Parfait with wild raspberry marmalade
- Delicate lemon cake
- Esterhazy
- Napoleon
- Chocolate dessert with cherries
- Dessert Poppy
- Panna cotta
- Assorted fruits
- Assorted cheeses
Конфета ручной работы:
- Crispy chocolate with custard Mango or Cherry
- Marzipan with almonds
- Marzipan with pistachios
- Truffle classic
- Truffle with Brie cheese
- Marmalade raspberry or passion fruit
- Chocolate with blackcurrant marmalade
- Chocolate with prunes and Dor-blue cheese
*Products with a bright natural taste from the farm Одуван — pioneer of biodynamic production in Russia