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Peter's cuisine |
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Cold appetizers |
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g |
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Price |
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250/2 |
Russian dainties, assorted salty and marinated vegetables |
210.00 |
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150/15 |
Marinaded mushrooms |
320.00 |
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50/150/50 |
Salmon caviar served with pancakes, sour cream and vodka shot |
390.00 |
|
105/64 |
Assortment of eel, mackerel and salmon |
440.00 |
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75/195/30 |
Astrakhan herring fillet with mustard sauce and boiled potato |
230.00 |
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75/45/20 |
Roasted fillet of white sturgeon Brochette in sour-cream, served with horseradish, cooked with sour-cream and beetroot juice |
770.00 |
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75/40/50 |
Boiled veal tongue, served with mustard and a horseradish |
320.00 |
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Salads |
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200/40 |
Salad of smoked Siberian salmon with egg and potato |
670.00 |
|
260 |
Classical Olivier salad with veal tongue and crawfish necks |
390.00 |
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Hot appetizers |
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150/28 |
Russian pancakes with filling of your choice: jam, honey or sour cream |
250.00 |
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250/30 |
Boiled ravioli served in a broth and sour cream |
320.00 |
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1/60/120 |
Quail marinated in sour-cream and juniper berries, garnished with orange chutney and fresh berries |
780.00 |
|
45/1 øò. |
Assortment of pies |
35.00 |
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Classic soups of Russian cuisine |
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250/30/25 |
Russian borsch with sour cream |
220.00 |
|
250/10 |
Salmon soup “Kurland” with fennel and potato |
310.00 |
|
250 |
Noodle soup with chicken fillet |
280.00 |
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Meat and poultry |
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155/100/60 |
“Skoblanka Poltavskaya” Braised beef sirloin with mushrooms and potatoes |
490.00 |
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180/115/10 |
Chicken cutlet “Romanov” stuffed with foie gras, served with apples and boiled raisins in syrup |
460.00 |
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Fish Main Courses |
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1/170/ 75/25 |
Sterlet fish smoked on alder sawdust served with young vegetables and lobster sauce |
1 270.00 |
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100/155/75 |
Sturgeon "po-moskovsky" baked sturgeon fillet with potatoes and mushrooms with sour-cream sauce |
890.00 |
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180/65 |
Rolls of pike perch fish fillet stuffed with crab meat, served with spinach and pumpkin-avocado sauce |
720.00 |
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245/25 |
Siberian “Yenisei” salmon fillet baked in papilote with fresh vegetables and lemongrass |
1150.00 |
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International cuisine |
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Cold appetizers |
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75/35/60 |
Salmon Gravadlax served with honey-mustard sauce and toasts |
300.00 |
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120/15/17/30 |
Red tuna Tartar with coriander and avocado, served with honey-mustard sauce and balsamic vinegar |
470.00 |
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75/40/50/20 |
Delicate pate of foie gras, served with sliced smoked duck and mango-raspberry sauce |
600.00 |
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75/60/70 |
Carpaccio of Chilean sea-bass marinated in rucola-curry pesto, served with tuna tartar |
840.00 |
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70/20/30 |
Beef Carpaccio served with Parmesan cheese and lemon sauce with anchovies and capers. |
540.00 |
|
60/85 |
Parma ham with "Bresaola" beef and slices melon |
380.00 |
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230/175 |
Cheese plate |
650.00 |
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Salads |
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145/25 |
Rucola salad with fresh figs, «Chavroux» goat cheese and lemon sauce |
530.00 |
|
220 |
Greek salad with Feta cheese, fresh vegetables, olives and lemon dressing |
320.00 |
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200/30 |
Rucola salad with grilled tiger shrimps, dried tomatoes and oyster sauce |
640.00 |
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95/100/50 /60/20 |
Warm salad with scallop and grilled asparagus served with fruit and nut oil sauce |
800.00 |
|
140/25/50 |
Crab meat with salad leaves, zucchini and asparagus, served with passion fruit-nut-oil sauce |
630.00 |
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"Romanov" salad served with Cesar sauce |
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|
290 |
Classical |
360.00 |
|
290 |
with chicken fillet |
410.00 |
|
290 |
with shrimps |
490.00 |
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255/35 |
Salad «Caprice» by Andalusia with mini tomatoes, mozzarella cheese and Parmesan crisps |
450.00 |
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65/135/55 |
Salad of Fillet mignon with lamb and goat cheese, served with glazed shallots |
710.00 |
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Hot appetizers |
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130/150 |
Grilled scallop, served in a sauce of lobster and black olives |
730.00 |
|
155 |
Crab meat baked with Dutch sauce and asparagus |
860.00 |
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Soup |
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250/25 |
Mushroom cream soup with ravioli |
290.00 |
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250/30 |
Broccoli cream soup with shrimp |
450.00 |
|
250 |
Soup goulash «Budapest» |
420.00 |
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300/35 |
Pumpkin cream soup with dumplings of guacamole and pine nuts |
280.00 |
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Meat Main Courses |
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160/130/50/20 |
Duck leg confit, served with savoy cabbage and roasted vegetables roll with Madagascar sauce |
810.00 |
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250/100/75 |
Pork chop “Milanese” baked with Mozzarella cheese, served with grilled vegetables and hot tomato sauce |
560.00 |
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150/40/100/14 |
Angus beef tenderloin served with crumbled potato, and roasted foie gras |
1380.00 |
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140/100/50 |
Roasted lamb chop served with vegetarian tagliatelle and rosemary sauce |
990.00 |
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130/75/35/55 |
Roasted fillet mignon of lamb, served with couscous, and rosemary sauce |
920.00 |
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156/75/10 |
Duck fillet marinated with ginger and honey, served with orange chutney and figs |
560.00 |
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Fish Main Courses |
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170/60 |
Poached Chilean sea bass fillet , served on boiled potatoes and tomato sauce with mini tomatoes |
960.00 |
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120/110/85/50 |
Baked halibut fish fillet, served on asparagus with salad of soybean sprouts and baby carrots with hollandaise sauce |
890.00 |
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140/75/110/45 |
Baked salmon fillet, served on spinach with baby vegetables, grilled asparagus and tartar sauce |
520.00 |
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Pasta & Risotto |
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400/50 |
Pappardelle with mushrooms and dried tomatoes |
600.00 |
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395/30/5/15 |
Tagliatelle with seafood and tomato sauce |
480.00 |
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280/30 |
Penne in cream sauce with crab meat served with Parmesan cheese |
600.00 |
|
350 |
Penne Arrabiata with tomato sauce and tomato concasse, served with Parmesan cheese |
350.00 |
|
300 |
Risotto with shrimps and mussels |
480.00 |
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Courses prepared on grill |
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|
140 |
Salmon fillet |
360.00 |
|
140 |
Sturgeon steak |
790.00 |
|
125 |
Chicken fillet |
200.00 |
|
150/50 |
Beef fillet steak |
1130.00 |
|
270/50 |
Veal Steak on the bone |
1300.00 |
|
200 |
Ribeye steak |
1300.00 |
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Side Dishes |
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|
150 |
Baked potatoes with paprika |
120.00 |
|
100 |
Grate potatoes |
120.00 |
|
150 |
Mashed potatoes |
120.00 |
|
150 |
Boiled rice |
120.00 |
|
150 |
Grilled vegetables (peppers, zucchini, eggplant, tomatoes) |
280.00 |
|
100 |
Grilled asparagus |
280.00 |
|
150 |
Boiled vegetables (broccoli, cauliflower, mini carrots) |
280.00 |
|
150 |
Spinach fried with onions |
180.00 |
|
150/10 |
Buckwheat fried with onions, carrots and bacon |
120.00 |
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Sauces |
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|
100 |
Rosemary sauce |
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|
100 |
Cream sauce with mushrooms |
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|
100 |
Madagascar sauce with orange juice and marinated green pepper |
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|
75 |
Bordolaise sauce |
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|
75 |
Veloute sauce |
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|
100 |
Spicy tomato sauce |
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|
75 |
Bernaise sauce |
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Desserts |
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130/120/31 |
American cheesecake with vanilla sauce |
360.00 |
|
36/200/3 |
Millefeuille with almond meringue and wild berries |
400.00 |
|
80/50 |
Poppy seed cake with a natural layer of yogurt and blueberry jelly |
350.00 |
|
165/1 |
Wild berries |
560.00 |
|
195/51 |
Carpaccio of fresh pineapple |
360.00 |
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120/40/50/35/1 |
Ice-cream with wild berries and fruit sauce |
360.00 |
|
120/40/75 |
Sorbet with fresh berries and fruits |
360.00 |
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75/3/5/3 |
Pistachio-chocolate dessert with orange jelly |
530.00 |
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130/20/50/20 |
Apples with frangipane, vanilla ice-cream and caramel |
350.00 |
|
80/20/1/3 |
White chocolate mousse on almond biscuit and strawberry jelly |
250.00 |
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80/25/1 |
Cake with spicy caramel and raspberry jelly |
350.00 |