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Salads
1. Caesar salad [Сизар], made from Romain lettuce, garlic croutons, grated Parmesan
cheese and topped with Caesar dressing: olive oil, fresh egg yolks, mustard, garlic,
anchovies, lemon juice, Worcestershire, salt and pepper, grated Parmesan.

In our restaurant we serve: 1. with grilled chicken brisket 2. with grilled salmon fillet 3. with grilled
shrimps.

2. Greek salad is vegetable salad from Greece

Made from diced tomatoes, cucumbers, green bell peppers, onion rings, olives, cubed feta cheese.
Typically seasoned with salt, black pepper and dried oregano. Dressed with olive oil and fresh
lemon juice.

3. Nicoise salad [Нисуаз] is French vegetable salad, made from

Romain lettuce, tuna fish, boiled eggs and potatoes, green beans and tomatoes, olives, decorated
with tinned anchovies. The salad is served with traditional Vinaigrette dressing: Olive oil,
balsamic vinegar, Dijon mustard, chopped parsley, anchovies, lemon juice, salt and pepper.

4. Caprese [КапрЭзэ] is Italian salad

Made of fresh sliced mozzarella cheese, sliced tomatoes and fresh basil leaves, seasoned with
salt, pepper, and olive oil.

5. Waldorf salad is fruit salad from Waldorf Hotel in New York City.
Made from diced apple and celery, chopped walnuts, grapes, dressed with mayonnaise (can be plain
yogurt instead)

6. Russian salad
Made from little Diced potato, hard boiled eggs, carrots, green peas, pickles, shrimps, dressed with
mayonnaise.
Types of lettuce

Romaine Iceberg Radicchio (has a bitter flavour)

Spinach Ruccola Watercress

1.
 Salad dressings
1. Italian dressing:
Olive oil, wine vinegar, tomatoes, herbs, chopped parsley, mustard, salt and pepper, sugar and water.

2. Blue Cheese dressing:

Sour cream, butter milk, blue cheese, wine vinegar, cream cheese, mayonnaise, salt and pepper, sugar and
Warcestershire.

3. Thousand Island dressing:

Mayo, ketchup, cocktale sauce, chopped eggs, red pimentos, bell peppers and parsley.

4. Ranch dressing:
Mayo, sour cream, cream garlic, mustard, vinegar, salt and pepper.

5. Russian dressing:
Mayo, cocktale sauce, ketchup, bell peppers, caviar and parsley.

* 6. Vinaigrette dressing:
Olive oil, white wine vinegar, chopped parsley, Dijon mustard, salt and pepper.
There are different varieties of Vinaigrette:
1. Apple Vinaigrette- Olive oil, Apple cider vinegar, fresh organic apple juice, chopped parsley, Dijon mustard,
salt and pepper
2. Raspberry Vinaigrette- Olive oil, Raspberry vinegar, fresh raspberries, chopped parsley, Dijon mustard, salt
and pepper

* 7. Caesar dressing:
Olive oil, mustard, capers, garlic, anchovies, lemon juice, salt and pepper, fresh egg yolk.

8. Green Goddness dressing:

Mayo, sour cream, spinach, garlic, parsley, chives, watercress, salt and pepper, water.

9. French dressing:
Egg yolk, garlic, mustard, paprika, cayenne pepper, salt, onions, wine vinegar and olive oil.

Mother's sauces (Basic sauces)

1. Mayonnaise: made from olive oil, fresh egg yolks, mustard and lemon juice.
2. Hollandaise: made from emulsion of clarified butter and fresh egg yolks, lemon juice.
3. Bechamel (White sauce): made from white roux (butter and flour on heat) +MILK+ nutmeg.
4. Demi glace (Brown sauce): made on beef bones stock, with mirepoix -mix of vegetables (onion,
carrots and celery), herbs and spices (bay leaf, pepper corns, thyme). It's reduced to a half. Simmer
for 24 hours, depends on quantity.
5. Tomato (Red sauce): tomato paste+ tinned tomatoes, olive oil, sugar, garlic, basil leaves.
*Mayo based sauces: Aioli (Mayo+ garlic), Tartar (Mayo+ chopped onion, parsley, gherkins,
capers), Remoulade (Tartar sauce+ mustard, paprika and Horseradish)
*Hollandaise based sauce: Bearnaise (Hollandaise+white wine and tarragon reduction)
*Bechamel based sauce: Mornay (Bechamel+paprika+Parmesan cheese)
*Tomato based sauce: BBQ (tomato sauce+brown sugar and honey, soya
sauce+balsamic+Warcestershire, garlic, corn starch); Cocktail sauce (Tomato
sauce+Horseradish+fresh lemon juice+Tabasco and Worcestershire sauce+salt and pepper)
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 Cheese

French

1. Camembert (6-8 sm in height)

2. Brie (3-4 sm in height)

"Melted cheese" in white mold crust

Brie and Camembert good with Burgundy and

Bordeaux wines.

3. Roquefort -creamy and soft Blue cheese.

Roquefort goes very well with nuts and figs.

Good with sweet wines such as Muscat, Port or Sauternes

Swiss

1. Emmental

is a yellow, medium-hard cheese, made from cows milk. Aging time 2-14
months, depending on variety.

2. Gruyere
It is a good melting cheese,particularly suited for fondues, along with
Emmental. It is also traditionally used in French onion soup, Gruyère is also
used in chicken and veal cordon bleu. It is a fine table cheese, and when
grated, it is often used with salads and pastas.
White wines, such as Riesling pair well with Gruyère.

Italian Cheese

Soft Cheeses
1. Mozzarella made from buffalo's milk.
Low-moisture mozzarella produced primarily for pizza, and fresh
high-moisture mozzarella which is quite soft and can be eaten as
appetizers or in salads
2. Gorgonzola is a creamy blue cheese variety originating from
Lombardy, Italy. It can range from mild to sharp and is often
used in dips, salads or paired with beef.

3.
 3. Mascarpone is an Italian cream cheese, milky-white in
color, spreads easily and often is used instead of butter to
thicken and enrich risotto.
It is also a main ingredient of tiramisu

4. Ricotta - The name "ricotta" means "cooked again" ("re-

cooked") in Italian, referring to the second processing of the
liquid done to produce the cheese. A traditional creamy cheese made
from the whey of cow or sheep’s milk and is very similar to cottage
cheese, though considerably lighter with more flavor. Its excellent in
lasagne and desserts.

Hard Cheese

5. Parmesan is the hardest cheese

There are different types:
Grana Padano and Parmigiano
Reggiano
6. Pecorino Romano

British cheese

Cheddar cheese is a relatively hard, pale-yellow-to-off-white (unless

artificially colored), sometimes "sharp" acidic-tasting, natural cheese. Made
from cows milk. Aging time 3-18 months, depending on variety. Town-
Cheddar, region- Somerset.

Dutch cheese

1. Gauda is a Dutch yellow cheese made from cow's milk. The cheese is
named after the city of Gouda in the Netherlands. Texture: semi-hard to
Hard. Aging time from 1 to 36 months.

2. Danablu (also known as Danish Blue)

is a strong, blue cheese.

4.
Beef steaks:

Steaks from Tenderloin

part:
1. "Fillet Mignon" Steak
(the smallest part of
tenderloin) 220 gr for a
portion (can go in 2 pieces)
2."Chateaubriand" Steak
3. Steak "Diana"- is fillet steak under the Mushroom sauce
4. "Peppercorn Steak" – is fillet steak in Peppercorn sauce
______________________________
Other steaks:
1. "New-York Strip loin" steak
2. "Porterhouse" steak (Strip loin steak+Fillet steak)
3. "T- Bone" steak (Strip loin steak+Fillet Mignon steak)
4. "Rib" Steak (bone in)
5. "Ribeye" steak (boneless)
6. Club Steak

Degree of roasting steaks:

All steaks go with sauce and garnish on your choice!!!

5.
 Meat dishes

1. Beef Stroganoff- is a Russian dish of sautéed pieces of beef served in a sauce with cream.
Goes well with mashed potato or Pasta or Rice.
2. Chicken Cordon bleu (can be from Turkey too) - is flatted chicken fillet, stuffed with
cheese and ham , then breaded and deep fried.
3. Chicken Kiev- is flatted chicken fillet, stuffed with butter and greens, then breaded and
deep fried.
4. Chicken schnitzel, good with mashed potato, under Mushroom sauce
5. Pork Rib steak (bone in)
6. Pork Fillet steak, good with Apple sauce
7. Pork chops- is a little medallions of pork (bone in), go 2-3 pieces for portion
8. Pork tenderloin medallions
9. Lamb chops, good with Mint Jelly
10. Veal Escallop- very thin fried piece of veal. (Наша отбивная)

Fish dishes:

1. Grilled salmon steak , served with steemmed asparagus under sauce Hollandaise
2. Seabass steak in Butter lemon sauce
3. Baked in the oven Trout with lemon and herbs (thyme, rosemary)
4. Grilled Mackerel
Garnish
Potato:
• Baked potato, served with good piece of butter, sour cream and greens.
• French fries
• Mashed potato
• Home made potato, pan- fried with mushrooms and onion
Rice:
• Just plain rice basmati
• Rice with vegetables (onion, carrots, red bell pepper, squash, corn)
Vegetables:
• Steamed vegetables (broccoli, cauliflower, carrots, green beans, asparagus)
• Grilled vegetables (tomatoes, onion, egg plant, bell pepper, squash)
• Side salad (any salad on a side)
Cold appetizers

• Shrimp cocktail is chilled boiled shrimps, served in Martini glass with cocktail sauce.
• Beef Carpaccio is Italian cold appetizer,
Made from raw, marinated beef sirloin. Thinly sliced and laid out on dish with olive oil,
fresh rucola leaves, lemon wedges, capers, olives and parmesan cheese on top.
• Salmon Carpaccio, made from raw marinated salmon
• Meat cold cut- Different types of Salami, Prosciutto di Parma or Jamon, Bresaola, Chorizo
• Fish cold cut- Smoked salmon and Halibut, served with toasts, butter, good piece of lemon
• Salmon pancakes with cream cheese
• Prosciutto di Parma, thinly sliced and served with slices of Cantaloupe melon.
• Bruschetta, with tomato and basil. Chopped fresh tomatoes with garlic, basil, olive oil, and
vinegar, served on toasted slices of Italian bread.

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 Types of Pasta

• Farfalle, Fusilli, Penne, Shells, - short type of pasta

• Linguine, Tagliatelle, Fettuccine, Pappardelle- long type of pasta

• Cannelloni, Ravioli, Tortellini- pasta with stuffing

Sauce for Pasta

• "Bolognese" sauce (meat-based sauce): made from minced meat ( beef and pork), finely
chopped vegetables (onion, celery and carrots) , small amount of tomato concentrate with
meat stock, glass of red wine and a glass of whole milk.
• "Pesto" sauce: made from fresh green basil leaves and olive oil, pine nuts, garlic and grated
parmesan cheese.
• Creamy sauce "Alfredo": made from butter and cream, grated Parmesan cheese and a
pinch of nutmeg.
• "Carbonara" sauce: made from cut bacon, fresh egg yolks, grated parmesan cheese, salt
and pepper
• "Arabiata" sauce: made from olive oil and tomatoes, red chili pepper and red bell pepper,
onion, garlic, fresh basil leaves.
Pasta dishes

• Spaghetti Bolognese is Spaghetti pasta with sauce Bolognese, topped with Parmesan
• Spaghetti Carbonara is Spaghetti pasta in sauce Carbonara, topped with Parmesan
• Lasagna made from layers of Lasagna sheets and Bolognese sauce, topped with Parmesan
cheese and Bechamel sauce.

Hot appetizers
• Mozarella cheese sticks
Served with Cranberry sauce
7.
• Fried Camembert with fresh Berry sauce
• Fried squids (buttered and deep-fried rings of squids, served with greens, wedge of lemon)
• Pancakes with mushrooms
(field mushrooms roasted with onions, greenery, sour-cream)
• Grilled quails, served with greenery and sauce on your choice
• Chicken wings, served with Blue cheese sauce and fresh carrots and celery sticks.
• Breaded Deep fried Mashrooms, served with Blue cheese sauce
• Spring rolls, made of Julienned vegetables (onion, celery, carrots, bell pepper), rolled in
puff pastry and deep- fried. Served with soya sauce.
Soups
• Chicken noodle soup is Clear soup
based on chicken broth with noodles.
• Royal fish soup is clear soup
consist of Salmon fillet, Sturgeon fillet, mirroir Carp fillet, potato and greenary.
• French onion soup is an onion soup
usually based on meat broth, served with croutons and Gruyère cheese on top.
• Minestrone is Italian vegetable soup
Made from seasoned vegetables with addition of pasta (orzo). Common ingredients include
beans, onions, celery,carrots, zucchini and tomatoes. Served with dried bread and parmesan
cheese on top.
• Mushroom creme-soup
based on chicken broth, mushrooms and cream.
• Broccoli cream-soup
• Consommé- is a type of clear soup made from richly flavored stock or bouillon that has been
clarified, a process which uses egg whites to remove fat and sediment.
• Gazpacho soup- is Mexican cold soup (good in summer), made from blended fresh
ingredients (not cooked). Consist of fresh peeled tomatoes, onion and garlic, red bell pepper,
celery and cucumber, Tabasco and Warchestershire sauce.
• Chowder- American cream soup from seafood, very thick with corn.
Desserts
• Tiramisu is Italian desert
Made from layers of ladies fingers cookies (savayardi), soaked in sweet espresso with rum
and Mascarpone cheese with egg yolks, sugar and vanilla.
Powered with cocoa powder on top
• Panna cota is Italian desert
Made from heavy cream and jelly. Chilled and served with berries in berry sauce.
• Pear Helen is French desert
Made from whole pear, poached in fortified wine in the oven. Served with wallnuts and
caramel sauce.
• Creme bruille is French dessert also known as burnt cream, dessert consisting of a rich
custard base topped with a contrasting layer of brown sugar crust. It is normally served at
room temperature. The custard base is traditionally flavored with vanilla
• French Apple pie with sauce “Sabanion”: based on sweet white wine, egg yolks, and caster
sugar.
• Cheese cake is British desert, made of shortcrust pastry and fresh cheese with cream
cheese, sugar and egg yolks. Served with berries.
• Black forest is German cake, made from layers of chokolate sponge pastry, soaked in rum
+ whipped cream, decorated with Maraschino cherries.
8.
 LUNCH

• Fish and chips is British Lunch dish, made from Deep fried Cod fish fillet, french fries and
tartar sauce.
• Club Sandwich made of 3 toasts cut in quarters. Consist of chicken fillet with mayo, slice
of cheese and ham, Romain lettuce, slice of fresh tomato. Served with french fries and
Coleslow salad.
• Salmon sandwich made of Bagel, smoked salmon and cream cheese, served with fresh
salad mix (rucola, spinach and red chard).
• Tuna fish sandwich made of 2 toasts from dark bread cut in half. Consist of tinned tunafish
in mayo, Romain lettuce and fresh cucumber. Served with crisps.

BREAKFAST

There are 2 types of breakfasts: American and Continental

American breakfast is FULL breakfast. Continental is LIGHT breakfast.

FULL American breakfast consist of : tea or coffee on your choise, glass of orange juice, two
fried or scrambled eggs on your choise, fried bacon and sausage, toasts, butter and jam.

Eggs "Benedict" is a type of American breakfast. It's

consist of: 2 poached eggs over bacon or ham and buttered
toasted English muffin, topped with Hollandaise sauce.

Continental breakfast consist of : tea or coffee on your

choise, glass of orange juice, croissant, jam and butter.

9.