Fermented home baked bread

270 -

Organic butter with seaweed

165 -

Organic butter with boletus & truffle

190 -

650 -

Salmon tataki with truffle sauce, tomatoes and radish "snow"

875 -

Murmansk salmon tartare with dill ponzu, spinach and sour apple

690 -

Kuril scallop crudo with kvass ponzu, cucumber salsa and sun-dried tomatoes

795 -

Sprat carpaccio with aromatic butter sauce, pickled onions and horseradish cream

475 -

Venison carpaccio with truffle balsamic, sun-dried tomatoes, pickled onions and Camembert cheese mousse

980 -

Beef tartare with boletus aioli and black truffle

790 -

695 -

Parfait of poultry with pine cones jam and home baked bread

495 -

Baltic spreads: Baltic herring forshmak, salmon riet, and country duck pâté

765 -

Vinaigrette salad with Kamchatka crab, baked root-crops and beetroot mousse

875 -

Green vegetable salad with spinach sauce

650 -

Dried root vegetable salad with citrus dressing and raclette cheese

650 -

Seasonal tomatoes with Borodinsky bread ponzu, aromatic oil and red currants

495 -

Assorted local cheeses

1500 -

Jar of caviar (served with pancakes millefeuille and cheese eclairs)

5850 - / 2750 -

Russian brunch (for 4-6 persons)

12500 -

- 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:
- Сava Dos Caprichos 750 ml
- Vodka LAB #40 700 ml

Cream fish soup with salmon, pike perch and ptitim

695 -

Russian Borsch with prime beef and home made lard

695 -

Porcini mushroom velouté with pearl barley, onion confit and homemade bread

595 -

Cheese eclairs/ Kamchatka crab/ Avocado/ Spicy chili sauce

900 -

Homemade lard/ Black caviar/ Onion aioli/ Rye bread

875 -

Baltic eel/unagi sauce/ homemade brioche

655 -

Sprat/ potato pancake/ butter cream

455 -

Curonian pike perch with spelt, taleggio cheese and shellfish sauce

985 -

Sakhalin scallop with wild mushroom sauce, cream and Jerusalem artichoke chips

1350 -

Flounder fillet with seasonal vegetables and mussel velouté sauce

950 -

650 -

650 -

600 -

750 -

815 -

Chicken fillet with truffle puree, garlic arrows and mushroom veloute

745 -

Farm quail with carrot cream, sautéed vegetables and elderberry sauce

1090 -

Beef fillet with celery cream, wild mushroom ragout and wine demi-glace

1450 -

Lamb Gigot with new potatoes, confit carrots, pickles and blackened shallot sauce (designed for 2-4 persons)

6900 -

1950 -

Seasons chocolates

495 -

Honey cake Seasons

495 -

Forest acorn

495 -

Pumpkin, caramel, cinnamon

495 -

Raisins, rum, figs

495 -

Seasons Ice Cream

220 -