BREAD/SPREADS
Fermented home baked bread
195 -
Organic butter with seaweed
155 -
Organic butter with boletus & truffle
175 -
STARTERS
Eggplant hummus with seasonal mushrooms, tomatoes and puff pastry
435 -
Deer carpaccio with truffle balsamic, sun dried tomatoes, pickled onion and camembert mousse
645 -
Beef tartare with boletus aioli and black truffle
555 -
Murmansk salmon tataki with truffle sauce, tomatoes and radish "snow"
745 -
Sugudai from Vishtynets whitefish with soaked lingonberries, sour apple and Russian ponzu
495 -
Burrata with pink tomatoes and truffle balsamic (1/2)
595 -
Parfait of poultry with pine cones jam and home baked bread
435 -
Vinaigrette salad with Kamchatka crab, baked root-crops and beetroot mousse
695 -
Murmansk salmon crudo with dill ponzu, spinach and sour apple
595 -
Sakhalin scallop with tomato water, scallop sauce and truffle caviar
795 -
Assorted homemade lard with horseradish and spicy mustard
390 -
Green vegetable salad with spinach sauce
595 -
Vendace carpaccio with horseradish cream and aromatic butter sauce
495 -
Dried beet salad with goat cheese and herb cream
595 -
Assorted local cheeses
1000 -
CAVIAR
black/red
Jar of caviar (served with pancakes millefeuille and cheese eclairs)
4800 - / 1250 -
Russian brunch (for 4-6 persons)
9990 -
- Russian brunch includes a pound of red caviar, homemade pancakes, fried potatoes, sauerkraut, soft-boiled eggs with green peas, beaten cucumbers, cormorant hummus, dumplings with potatoes, homemade bread, butter with seaweed.

Alcohol accompaniment to choose from:
- Magnatum Blanc de Blancs 750 ml
- Onegin 500 ml

SOUPS
Cream fish soup with salmon, pike perch and ptitim
570 -
Russian Borsch with prime beef and home made lard
585 -
Solyanka of five types of meat
550 -
TAPAS A LA RUSSE
Cheese eclairs/ Kamchatka crab/ Avocado/ Spicy chili sauce
775 -
Homemade lard/Black caviar/Onion aioli/Rye bread
750 -
Baltic eel/unagi sauce/potato pancake
475 -
Baltic sushi [vendace/ potatoes/ rye bread]
350 -
FISH
Curonian pike perch with broccoli, herb cream and clam sauce
780 -
Cod fillet with burnt cabbage cream and sautéed zucchini
790 -
Sakhalin scallop with four textures of Jerusalem artichoke
945 -
Barley risotto with wild mushrooms and beef cheek
650 -
DOUGH
Greciotto with chanterelles, parmesan cheese and mushroom mousse
455 -
Charcoal dumplings with Baltic fish, red caviar and potato mousse
525 -
Vareniki with potatoes, seasonal mushrooms and truffle sauce
450 -
Lazy lasagne with stewed beef and Camembert cheese mousse
595 -
MEAT/POULTRY
Chicken fillet with potato gnocchi, wild garlic and herb sauce
630 -
Beef fillet with seasonal mushrooms, new potatoes and black pepper sauce
995 -
Butcher's steak with new potatoes, root confit, pickles and black shallot sauce (designed for 2-4 persons)
3500 -
Roe deer with roasted cabbage cream, young carrots and black garlic sauce
1595 -
DESSERTS
Honey cake
415 -
Black truffle hunting
415 -
Seasons chocolates
415 -
Topinambur
415 -
Baked milk cheesecake with malt ice cream
415 -
Autumn berry sorbet
295 -
Made on
Tilda