Oysters 590 rub 1 p.
Fillet of herring 290 rub 100/100

(with a salad of warm potatoes)
Dried Vimba 590 rub 1 p.
Greek sea bass carpaccio 750 rub 100
Pike caviar 850 rub 100

(Served with whole-grain toasts and butter)
Osetra caviar 5000 rub 50
Cold Fish 1450 rub 100

(boiled beluga with cream horseradish, pikled Bigeye tuna with coriander and fresh ginger, salmon gravlax Italian style)
Three meat in jelly 350 rub 300

(Served with horseradish and mustard)
Chicken paste "Alba" 550 rub 120

(with black truffle, served on a pastille of apple and pomegranate)
Veal carpaccio 550 rub 130

(with rocket salad and hard cheese)
Steak tartare 650 rub 160

(of veal tenderloin)
Mixed meat 1200 rub 170

(veal breast pastrami with coriander, spicy fillet of moulard duck, marbled roast beef, marinated in herbs. Served with Crimean onions and a berry sauce)
Iberian ham 2500 rub 50

(aged 36 months)
Don pickles 490 rub 400

(tomatoes, cucumbers and bell peppers)
Mixed cheese 1200 rub 120

(Served with honey)

Salads

Green salad with pea sprouts 490 rub 150

(and two sauces)
Greek salad 550 rub 220

(with fried Stracchino and Cailletier)
Salad of burrata cheese 790 rub 200

(with tomatoes and pesto sauce)
Salad of a spicy tuna fillet 850 rub 220

(with guacamole)
Salad of Botan Ebi shrimps 1200 rub 220

(with a passion fruit sauce)
Three caciotta salad 490 rub 150

(with game salchichon)
Salad de la Russe 590 rub 250

(with guinea fowl, osetra caviar and pike caviar)
Warm Caesar salad 590 rub 220

(of black chicken)
Salad of a spicy marbled roast beef 650 rub 220

Hot starters

Crayfish 180 rub 1 p.
Open puff pies with pike perch 300 rub 2 p.
Pancake with black cod 1450 rub 100

(and osetra caviar)
Lamb tongues 590 rub 120

(with rosemary and a pomegrante sauce)
Foie gras 1450 rub 150

(with biffin puree. Served with honeycomb and a fruit sorbet)
Grilled halloumi cheese 150

(Served with a ginger-cranberry sauce)

Seafood

Scallops in a passionfruit sauce 1200 rub 130

(Served with porcini mushrooms and chanterelles)
Botan Ebi shrimps 1500 rub 150

(in chimichurri sauce)
Hot pan with seafood 2900 rub 500

(and sauce provencal)

Soups

Fish

Pike perch with poached egg 690 rub 250

(red caviar and asparagus)
Dorade 990 rub 1 p.

(four methods to your liking: /baked in salt/ baked in parchment with vegetables/ cooked over an open fire/ pan-fried fillet/)
Sea bass 990 rub 1 p.

(four methods to your liking: /baked in salt/ baked in parchment with vegetables/ cooked over an open fire/ pan-fried fillet/)
Black cod 2900 rub 200

(glazed in Teriaki sauce. Served with fruit sorbet)
Bester 590 rub 100

(charcoal grilled)
Grilled beluga 950 rub 100

Meat

Veal cheecks 790 rub 220

(with pureed celery and roasted chanterells)
Half of a free range guinea fowl 890 rub 350

(with Vietnamese rice and a game demi-glace)
Filet Mignon Steak 990 rub 200

(of veal fillet)
Ribeye 2200 rub 250

(of marbled beaf)
Double entrecote 4500 rub 400

(of marbled beef. For two persons)
Half of a duck 2100 rub 350

(the Chef is signature dish)
Grilled pork neck 290 rub 100
Grilled Zimovniki lamb 390 rub 100

Desserts

Aperitives

Sparkling wines

Champagne

White wines

Red wines

Draft beer

Bottled beer

Vodka

Whisky, blended

Whisky, single malt

Cognac

Brandy

Tequila

Soft Drinks

Coffee

Tea