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Appetizers

SHRIMP SALAD WITH BRIE CHEESE

Tiger shrimps, lettuce, arugula, grapes, brie
cheese, walnut, mint dressing.

175/5 21.00 BYN

BAKED BEET SALAD

Baked beetroot, jamon, cheese mousse, pomegranate,
pesto sauce, pine nuts.

160/20/10 12.00 BYN

BEEF TARTAR WITH OYSTER MUSHROOM

Beef tartare served with fried oyster mushrooms,
smoked sour cream, garlic aioli and sweet potato chips.

90/30/20/12 15.00 BYN

«NICOISE» SALAD WITH A POACHED EGG

Roasted tuna fillet served on a bed of
vegetables with a poached egg.

1/360 21.00 BYN

BEEF CARPACCIO

Thinly sliced beef with sea buckthorn coolies,
Pesto sauce, cheese and arugula.

100/50/20 19.00 BYN

WARM ROASTBEEF SALAD

Tender roast beef with eggplant and mushrooms
with brandy sauce from the Chef.

160/40/30/12 18.00 BYN

DUCK TERRINE WITH FIG

Delicate duck pate baked in bacon, served with figs, onion
marmalade and crunchy crouton

.

1/180 13.50 BYN

CARPACCIO OF SALO

Salted salo, fresh-salted cucumbers, sauerkraut, sour
cream sauce, dill, potatoes

.

150/2 8.00 BYN

GREEK SALAD

Tomato, lettuce, pepper, cucumber, olives, feta
cheese, olives, greens.

1/270 12.00 BYN

SALAD WITH GOAT CHEESE

A gentle combination of aromatic pear, baked
pumpkin and goat cheese with mint dressing,
almond chips and salad mix.

1/200 20.00 BYN

WINE PLATE

Brie cheese, goat cheese, Dziugas cheese, roast beef
with onion marmalade, sesame sticks, profiteroles with
pate, bruschetta with baked zucchini, bruschetta with
shrimps and sun-dried tomato, jamon, pesto sauce.

1/380 34.00 BYN

Hot appetizers

FISH DUO WITH RÖSTI

White fish fillet of home-smoked with crispy vegetable rösti and «tar-tar» sauce.

80/60/30/30 10.00BYN

SHRIMPS WITH COUSCOUS

Fried tiger prawns served with couscous, zucchini and
tender pumpkin sauce with coconut milk.

80/80/60/30/10 22.00BYN

POLENTA WITH MUSHROOMS

Baked polenta with porcini mushroom and oyster mushroom sauce.

1/200 14.00BYN

PRAWNS WITH GUACAMOLE

Tiger prawns fried in garlic oil with white wine on a
cushion of «Guacamole».

100/120/52 27.00BYN

CHICKEN LIVER WITH APPLES AND RICOTTA

Fried chicken liver with apples and ricotta on a
cushion of salad mix with «Strawberry Balsamic»
sauce.

90/150/40/2 14.00BYN

FISH IN MARINADE

The original fish appetizer with mackerel stewed over
alder splints with baked zucchini.

140/20/5 10.00BYN

Soups

HUMPTY-BORSTC FROM THE CHEF

Traditional refreshing cold beetroot and kefir based
soup. Served with boiled potatoes.

.

360/100/2 6.00 BYN

CREAMY NORWEGIAN SOUP

Creamy soup with stewed salmon, shrimp,
avocado and parsnip.

150/150/2 21.00 BYN

FRENCH ONION SOUP

Caramelized onions in vegetable broth with white
wine and aromatic spices. Served with crispy
croutons with cheese.

280/40/2 8.00 BYN

SEAFOOD BISQUE

Rich fish soup with salmon, shrimps, mussels
and couscous. Author's serving from the chef.

250/60/2 16.00 BYN

MUSHROOM SOUP

Mushrooms, porcini, pearl barley, potatoes, carrots,
onions, vegetable broth, sour cream, greens

280/30/2 13.00 BYN

PUMPKIN PUREE SOUP WITH JAMON

Pumpkin cream soup with honey, cognac and jamon/

280/12 12.00 BYN

Pasta and risotto

PASTA WITH PORCINI

Pasta «Tagliatelle» with porcini in a creamy cheese sauce in white wine with thyme

*To choose: with or without cream.

300/20/2 23.00 BYN

RISOTTO WITH PORCINI

Classic risotto with porcini.

1/270 20.00 BYN

SPAGHETTI CARBONARA

Signature сlassic recipe.

350/5 14.00 BYN

Main courses

PIKE-PERCH IN GINGER-SOY MARINADE

Pike perch fillet baked under almond-coconut cap,
served with baked pumpkin, blanched broccoli
and ginger soy sauce.

120/120/45 19.50 BYN

SALMON WITH VEGETABLES IN CREAMY CAVIAR SAUCE

Fillet of salmon, fried in a creamy caviar sauce with vegetable garnish.

100/90/60/ 29.00BYN

SALMON STEAK WITH HONEY MUSTARD MARINADE

Salmon fillet with spicy honey-mustard marinade
on a rice cushion with thyme and caramelized lemon.

160/100/30/32 32.00 BYN

DUCK BREAST WITH PLUMS

Juicy duck fillet served with tender aubergine puree
with parsnips and baked plums.

140/120/50/2 31.00 BYN

«PANSKY DRANIK» WITH MEAT

Potatoes, onions, minced meat, pumpkin mousse, sour
cream, greens/

260/60/2 18.00 BYN

GRILLED BEEF TONGUE WITH SALSA

Tender beef tongue grilled. Served with spicy Salsa
and vegetable mix.

140/40/30/2 22.00 BYN

BEEF STEAK

Juicy beef tenderloin steak served with a choice

of sauce: green pepper or Chateaubrian sauce.

As a side dish, baked potatoes or grilled vegetables

are offered.

*side dish and sauce to choose.

180/200/80/2 32.00 BYN

PORK MEDALLIONS WITH PORCHINI SAUCE

Pork medallions served with mashed potatoes
and cheese, blanced asparagus and porchini sauce.

120/130/60/10 1.00 BYN

PLUM TART

Open puff pastry pie with baked plums with vanilla
ice cream and pepper.

90/70/1 8.00 BYN

Desserts

KEFIR PANNA COTTA

Air kefir Panna cotta with a slight citrus tinge
with roasted chocolate.

80/40/7 6.00 BYN

CHOCOLATE PLEASURE

Chocolate sponge cake with nutty crumble and light strawberry sauce.

100/30/5 8.00 BYN

CAKE «NAPOLEON

Classic cake.

120/20/7 10.00 BYN

FONDANT «BLUE CHEESE

Classic fondant with cheese «BLUE CHEESE».

1/160 11.00 BYN

SWEET TRIO

Mix of classic desserts: Kefir Panna Cotta, Chocolate Pleasure, Сake «Napoleon».

1/160 11.00 BYN

SORBET

Taste to choose: lemon, parsley, sea buckthorn.

60/3 3.00 BYN

VANILLA, CHOCOLATE, STRAWBERRY ICE-CREAM

1/50 2.50 BYN

LEMON CURD TART

1/140 9.00 BYN