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