AODUVAN

Menu A-La Carte

The first course

Roasted pumpkin and beetroot salad with gorgonzola cheese

Green salad with gorgonzola cheese, mango and raspberries

* Quail roll with quince

Scallop ceviche with jalapeno pepper

* Bull meat tar-tar

* Deer meat tar-tar

Artichoke and asparagus salad

Carpaccio from socket ock with cook cheese and tarragon

Salad with kamchatka crab, tomatoes and avocado

Salad with scallops, giant kiwi mussels, shrimp and broccoli

* Cold chicken ham aoduvan

* Warm salad with duck, pineapple and raspberry sauce

Salad of fresh vegetables with sour cream aoduvan

Salamur from northern fish (muksun, nelma, kijuch, nerka)

Salted wild mushrooms (butter mushrooms, porcini mushrooms)

Salted milk mushrooms with sour cream/butter

Olives, maslinas, and dried tomatoes

Green salty tomatoes in a bottle

The third course

* Crispy breaded hot semi-hard aoduvan cheese

* Grilled paneer cheese with cranberry jam

Baked kefir pies with morels and sun-dried tomatoes; with aoduvan cheese

Giant kiwi mussels with blue cheese sauce

Far eastern scallop with mango sauce

Kamchatka crab phalanges with parmesan cheese and saffron

Pander with noizette vegetables

* Carp fillet with porcini mushrooms

Silver humpback with asparagus and vegetables

Frilled halibut fillet with zucchini gratene, cream sauce and red caviar

Pasta with scallops, octopus and shrimp

* Tagliatelli with duck ragout

Ribeye steak with pepper sauce

* Duck breast steak

* Minced ox steak with grilled zucchini

* Quail with morels a la julien

* Chicken in ginger sauce

* Confi duck with dried fruit and saffron garnish

* Dumplings with goose meat and dried cranberries

* Duck meat ravioli with cheese sauce

* Beef stroganoff made from ox meat with porcini mushrooms and mashed potatoes

* Goat meat stewed in porto sauce with vegetables

* Beef meatballs with mashed potatoes tartufo

Breakfast

Oatmeal porridge with blueberry and clowdberry

Caramel-vanilla porridge with millet and pumpkin

Granola with berries and yogurt

* Omelet from quail eggs

* Poached egg

* Fried egg

* Thin pancakes with sour cream

* Pancakes with veal and quail egg

Kamchatka crab phalanges with parmesan cheese and saffron

Slightly salted wild salmon (50g)

* Dried goose breast

* Turkey breast carpaccio (50g)

* Riyet from goose meat (50g)

* Dried bovine sausage (50g)

* Goose liver pate with cherry jelly

* Hot semi-hard aoduvan cheese in crispy breading with red and black currant sauce

Menu A-La Carte

Gastronomic set

Roasted pumpkin and beetroot salad with gorgonzola cheese

* Cold chicken ham aoduvan

* Crispy breaded hot semi-hard aoduvan cheese

* Duck breast steak