Fried chicken fillet served with potato puree and Italian cheese “Ibierico”,
fried with fennels and garlic sauce… 39Lt
Grilled pork medallions with celery-boletus turret and BBQ sauce... 41Lt
Butter fried veal saddle. Served with Dor Blue cheese roll seasoned with red salad, potato bake and carrot – mustard sauce… 46Lt
Duck breast roast stuffed with conker mass. Served with currant and liqueur sauce, syrup boiled pear with sugar conkers and cappuccino foam… 50Lt
Beef roast with tomatoes (confit), hot vegetables and truffle sauce… 56Lt
Mutton saddle served with village sausage, chanterelles and onions in Tartar way together with potato – crackling tower… 56Lt
Glazed pheasant breast stuffed with duck liver (foie grass). Served with trum taste potatoes and Port wine sauce… 52Lt
Venison medallions with fried ceps, pear salad and carrot puree (this dish was
awarded a silver medal in the competition International Kremlin Culinary Cup 2005)… 65Lt
