|
Weight |
Assortment |
Price, UAH |
| |
|
|
| |
COLD COLLATION |
|
| |
|
|
|
300 |
Crab Salad with Sturgeon and Mushrooms
This cooked according to longstanding recipe salad was a very popular dish in aristocratic families’ menu in the middle of XIX century |
120-00 |
| |
|
|
|
100/50 |
Delicatessen Fish Cold Collation
Smoked eel and toothfish were delicious cold collation for exquisite gourmets from old times |
150-00 |
| |
|
|
|
150/100 |
Delicatessen Meat Cold Collation
Veal Tongue, cold boiled pork with Russian mustard and special vegetable garnish was a popular dish at restaurants in 1870 -1890 |
100-00 |
| |
|
|
|
150 |
Real Ukrainian Lard with Rye Toasts
Aboriginal Ukrainian cold collation that always conquer Slavic hearts and stomachs |
50-00 |
| |
|
|
| |
HORS D’OEUVRES |
|
|
|
|
|
150/50/50 |
Yeast pancakes stuffed with soft salmon caviar
Served with sour cream or butter Traditional dish of Russian national cuisine which is remarkable for its unique taste |
90-00 |
| |
|
|
|
75/75/50/20 |
Filleted Gold Goat-fish with Rice
This wonderful fish is imperial delicacy served with grapefruit juice, still considers to be exotics |
85-00 |
| |
|
|
|
150/50 |
Aubergines stuffed with vegetables and baked with cheese
Served with "basil" Sauce Aroma of fragrant plants, baked vegetables, greens and cheese gives real pleasure |
65-00 |
| |
|
|
| |
SOUPS |
|
| |
|
|
|
300/50 |
Fish ushka (soup) with forest mushrooms made in Old Slavonic Style
Refined combination of mashrooms aroma and taste of fish |
80-00 |
| |
|
|
|
300/30 |
Meat Solyanka
"
Staromoskovskaya"
Aromatic, spicy soup with meat, smoked meat, mushrooms and olives is equally old to the longstanding course "Selyanka" from XVIII century |
60-00 |
| |
|
|
| |
MAIN COURSES |
|
| |
|
|
|
200/75/25/100/100 |
Boyar Salmon
Baked bacon rolled delicate salmon flesh stuffed with mushrooms under pink sauce made from crawfish tails and rice |
150-00 |
| |
|
|
|
230/50/50/100/100 |
Turnedo "Rossini"
Exquisite festive dish – veal tenderloin medallions on
croutons (little crackers prepared from white bread) with small bits of goose liver, mushrooms and vegetable garnish. This course was popular among Russian connoisseurs of the beautiful and named in honor of the Italian musician of XVIII century |
180-00 |
| |
|
|
|
200/50/150/100 |
Zavivanets served
with pancakes
Stuffed with cheese and apple pork fried under sour-cream.
One of the famous old Slavic cuisine courses |
100-00 |
| |
|
|
| |
All main courses dishes
are served with fresh
vegetables or salad |
|
| |
|
|
| |
DESSERTS |
|
| |
|
|
|
150/50/50 |
Chocolate-cherry dessert with aroma of "Cuantro" liqueur and raspberry sauce
Delicate dessert for true sweets admirers |
70-00 |
| |
|
|
|
150/50/50 |
Apple Pie with Candied Fruits, Sultana, Almonds with Cinnamon Aroma under Vanilla Sauce
Traditional dessert that was popular in Russia among merchantmen, still popular in fashionable restaurants |
55-00 |
| |
|
|
| |
MAIN MENU |
|
| |
|
|
| |
COLD COLLATION |
|
| |
|
|
|
75/30/20/20 |
Softly smoked salmon with salad and spicy cream sauce
Served with warm toasts |
70-00 |
| |
|
|
|
75/125/150 |
Softly salted herring in sour cream sauce with apple and pickled onion
Served with baked potato |
50-00 |
| |
|
|
|
200 |
Avocado salad with royal shrimps, grapefruit and olive
Served on green salad leavs |
90-00 |
| |
|
|
|
200 |
Traditional vegetable salad with "Feta" cheese in the country style |
65-00 |
| |
|
|
|
200 |
Dried meat with green salad and spicy toasts
Served with "Al pesto" sauce |
150-00 |
| |
|
|
|
200 |
Grilled marinated chicken fillet salad with celery, pineapple and almond |
65-00 |
| |
|
|
|
400 |
Home-made pickles (for two persons) tomatoes, cucumbers, sauerkraut, sweet pepper, aubergines, ceps
Excellent collation for Ukrainian gorilka |
80-00 |
| |
|
|
| |
HORS D’OEUVRES |
|
| |
|
|
|
120/20/30/10 |
Squids stuffed with salmon baked in cream sauce with Parmesan cheese
Served with green mussels under piquant sauce.
Excellent combination with white wine |
80-00 |
| |
|
|
|
150/75 |
Fried royal shrimps and scallops
Served with spicy soursweet sauce |
200-00 |
| |
|
|
|
100/75/50 |
Goose liver with pear confiture
Served with cranberries sauce |
180-00 |
| |
|
|
|
75/50/25 |
Asparagus baked in bacon
Served with deep-fried cheese
Excellent combination of delicacy asparagus, bacon and soft Dutch sauce |
75-00 |
| |
|
|
| |
SOUPS |
|
| |
|
|
|
300/50 |
Broth with chiken dumpling and vegetable julienne |
40-00 |
| |
|
|
|
300/50 |
Onion soup
Served with grated Parmesan cheese |
90-00 |
| |
|
|
|
300/100/30/30 |
Ukrainian borsch with pampushki
Served with sour cream and garlic sauce |
50-00 |
| |
|
|
|
300 |
Fish solyanka with capers |
100-00 |
| |
|
|
|
300/15 |
Cream-soup with broccoli and cauliflower
Served with salmon soft caviar |
60-00 |
| |
|
|
|
300/50 |
Cold borsch "Selyansky"
|
50-00 |
| |
|
|
| |
MAIN COURSES |
|
| |
|
|
| |
SEAFOOD AND FISH DISHES |
|
| |
|
|
|
50/100/120/125 |
Fried big tigershrimps dressing with tomatoes with soy sauce and capers
Served with long-grainy and wild growing rice with garlic bread |
200-00 |
| |
|
|
|
200/75/20/100 |
Grilled salmon fillet
Served with cream sauce with estragon and soft salmon caviar |
150-00 |
| |
|
|
|
200/75/25/100/100 |
Steak of trout and dollar fish with vegetable julienne
Served with lemon-cream sauce with capers |
150-00 |
| |
|
|
|
200/75/15/100 |
Zander fillet in grape sauce with fried almonds |
120-00 |
| |
|
|
|
200/25/100 |
Carp fillet in grape sauce with fried almonds |
100-00 |
| |
|
|
| |
All main courses dishes are served with fresh vegetables or salad |
|
| |
|
|
| |
MEAT DISHES |
|
| |
|
|
|
200/75/100 |
Flamber veal fillet with sauce of green pepper with Cognac aroma |
150-00 |
| |
|
|
|
200/150/150/100 |
Veal Fricassee with champignons
Served with green noodles |
160-00 |
| |
|
|
|
225/50/200/100 |
Three pork fillet medallions with olive and garlic sauce with spicy herbs
Served with baked potato and sour cream |
135-00 |
| |
|
|
|
1200/300/100 |
Baked pork leg stuffed with garlic and greens (for two persons)
Served with sauerkraut with caraway |
200-00 |
| |
|
|
|
112/75/25/100 |
Mutton saddle chops with menthol sauce and red pepper |
200-00 |
| |
|
|
|
200/100 |
Chicken fillet chops with cheese crust stuffed with butter and greens |
95-00 |
| |
|
|
|
165/75/100 |
Duck fillet backed in apple-soy sauce |
180-00 |
| |
|
|
|
200/150/100 |
Rabbit meat baked with vegetables
Served with mashed potatoes with bacon |
110-00 |
| |
|
|
| |
All main courses dishes are served with fresh
vegetables or salad |
|
| |
|
|
| |
COMBINATIONS |
|
|
225/75/100 |
Assorted boiled fillet: veal, pork, chicken
Served with cream sauce with crawfish tails |
150-00 |
| |
|
|
| |
GRILLED DISH |
|
|
296/50/30/100 |
Ribbed chops of veal, pork, mutton with bacon
Served with mustard butter with greens |
200-00 |
| |
|
|
| |
FOR BEER FANS |
|
|
300/80/100 |
Home-made grilled sausages made from veal, pork, mutton, veal liver
Served with fried lard and deep-fried onion |
140-00 |
| |
|
|
| |
UKRAINIAN
VARENIKS |
|
|
300/50/100 |
Stuffed with meat; potatoes with mushrooms and with cabbage
Served with fried onion |
80-00 |
| |
|
|
| |
All main courses dishes are served with fresh vegetables or salad |
|
| |
|
|
| |
CHOOSE GARNISH
TO YOUR DISH
AND MAKE ITS TASTE
MORE REFINED
BY ONE OF OUR
SAUCES |
|
| |
|
|
|
200 |
Various roasted vegetables
(cauliflower, carrot, broccoli) |
30-00 |
| |
|
|
|
200 |
Grilled vegetables
(egg-plants, sweet pepper, vegetable marrows, champions) |
45-00 |
| |
|
|
|
150 |
Long-grainy and wildgrowing rice with butter dressing with herbs |
30-00 |
| |
|
|
|
200 |
Deep-fried mushrooms with spicy greens cream sauce |
50-00 |
| |
|
|
|
200/50 |
Deruni served with sour cream or deep-fried onion |
60-00 |
| |
|
|
|
200/10 |
Potatoes cooked to your taste:
• boiled potato
• potato mash
• fried potato |
30-00 |
| |
|
|
|
200/30 |
Potato made in the country style
(potato quarters with rind, garlic and herbs) |
30-00 |
| |
|
|
|
200/50 |
Baked potato with sour cream or herbal mousse |
30-00 |
| |
|
|
|
120/10 |
Garlic bread with herbs |
10-00 |
| |
|
|
|
50/50 |
Rolls (rye, wheat) |
5-00 |
| |
|
|
| |
|
|
|
1/50 |
Sour cream dressing with greens and garlic |
6-00 |
| |
|
|
|
1/50 |
Horse-radish sauce with whipped cream |
10-00 |
| |
|
|
|
1/50 |
Herb mustard sauce |
15-00 |
| |
|
|
|
1/50 |
Spicy cold tomato sauce with chili pepper, onion and garlic |
6-00 |
| |
|
|
|
1/10 |
"Tobasco" spicy sauce |
30-00 |
| |
|
|
|
1/30 |
Butter with greens and garlic |
5-00 |
| |
|
|
| |
DESSERTS |
|
| |
|
|
|
150/50 |
Assorted cheese
(Gouda, Dorblu, Camembert) |
110-00 |
| |
|
|
|
200/50/30/50 |
"Tulip" biscuit stuffed with ice cream and pineapple segments in caramel syrup
Served with raspberry sauce |
60-00 |
| |
|
|
|
240/50 |
A chocolate mousse with prunes
Served with a sauce "Mango" |
60-00 |
| |
|
|
|
175/50/50 |
Lemon Pie
Served with ice cream and cherry sauce |
55-00 |
| |
|
|
|
150/50 |
"Flambe" mango with mint sauce
Served with strawberry |
90-00 |
| |
|
|
| |
Fresh fruits on request |
|
|
100 |
Pineapple |
40-00 |
|
100 |
Grapes |
25-00 |
|
100 |
Orange |
8-00 |
|
100 |
Kiwi |
15-00 |
|
100 |
Pear |
20-00 |
|
100 |
Apple |
15-00 |
