Main menu
Menu section | Item | Description | Portion | Price | |
Cold starters
|
Pâté plate | Chicken liver pâté with cranberry sauce, salmon pâté, poultry pâté with forest mushrooms, vegetable sauté, served with white bread toasts | 300 | 85 | |
Bruschettas plate | Bruschettas plate with vegetable salsa and mozzarella, Parma ham and anchovy sauce, roast beef, light-salted fish fillet mix. | 300 | 85 | ||
Fish plate | Light-salted salmon, smoked escolar and home-made silver carp, mackerel and herring fillet | 250 | 150 | ||
Wine appetizers |
Wine cheese plate | Camembert, dorblu, parmesan, emmental, Russian cheese, served with berry sauce, grapes, mango and assorted nuts | 230/40 | 135 | |
Wine meat plate | 300 | 170 | |||
Antipasto | Italian appetizers mix: prosciutto, mozzarella, dorblu cheese, olives, toasts with pesto sauce | 260 | 135 | ||
Salads | Warm salad with chicken giblets, caramelized apples and mustard sauce | 240 | 80 | ||
Greek salad with fresh vegetables, olives, oregano and feta cheese | 240 | 70 | |||
"Caesar" salad in classical style with chicken fillet, parmesan and anchovy sauce | 240 | 85 | |||
Warm salad with duck breast, orange and grapefruit | 250 | 125 | |||
Salad with squids and octopuses | 230 | 120 | |||
Country salad with sunflower oil | Fresh vegetables, celery, greenery, garden reddish, daikon and scented sunflower oil | 230 | 45 | ||
Salad with turkey fillet, mozzarella, cherry tomatoes and pomegranate sauce | 210 | 95 | |||
"Olivier" salad with roast beef by Chef | 230 | 72 | |||
Seafood salad stewed in white wine with thyme and lime | 220 | 155 | |||
Veal salad with vegetables served in crispy flat cake | Pieces of grilled veal and vegetables dressed with savoury olive oil and greenery sauce; served in freshly baked flat cake with pesto sauce | 300 | 85 | ||
Warm sald with mushrooms | Warm sald with champignons , sweet paper and yardlong bean dressed with savoury sauce | 240 | 78 | ||
Vegetable salad with vegetables and cedar nuts | Salad leaves, fresh vegetables and champignons, ginger dressing based on olive oil, cedar nuts, sesame | 240 | 75 | ||
Hot starters | Khachapuri in Mingrelian style | Golden crust double cheese pie | 450 | 60 | |
Kubdari | Meat pie | 450 | 60 | ||
Loren quiche with salmon and broccoli | 230 | 60 | |||
Shrimps fried on Himalayan salt | Shrimps fried with zucchini and cherry tomatoes. Cooked and served on Himalayan salt | 120 | 140 | ||
Beer appetizers | Backed foreshank | Foreshank backed in garlic marined. Served with fermented cabbage | 1000 | 230 | |
Irish grill | Beefsteak with deep-fried onion, sausages, pork ribs with honey marinade, mutton lyulya-kebab, potato pieces, barbecue sauce .You can order any item separately | 1000/50 | 300 | ||
Sizzling pan with veal | Veal fried with vegetables and spiceries in soy-honey sauce | 400 | 120 | ||
800 | 230 | ||||
Sizzling pan with chicken | Chicken fillet fried with vegetables in spicy sauce with garlic | 400 | 95 | ||
800 | 175 | ||||
Soups | Domestic bouillon with quail and pashot egg | 250 | 45 | ||
Lentil cappuccino-soup | 250 | 40 | |||
Soup with forest mushrooms and bacon | 300 | 60 | |||
Celery veloute soup with mussels flesh | 260 | 75 | |||
Harcho soup | Traditional soup with veal and rice, Georgian spices and cilantro. Served with mchadi. | 300 | 60 | ||
Hashlama | Lamb with vegetables stewed in beer | 300 | 65 | ||
Fish and seafood main courses | Roayl Catfish backed with herbs de Provence | 100* | 20 | ||
White fish fillet with pink sauce baked with vegetables | 220/50 | 120 | |||
Dorado baked with lime and Mediterranean herbs, served on Himalayan salt | 100* | 60 | |||
Sea bass baked with lemon and Mediterranean herbs, served on Himalayan salt | 100* | 63 | |||
Salmon stewed in sauce with white wine, greenery, vegetables and cheese creeme | 220/50 | 160 | |||
Salmon fillet in miso-paste savoury marinade fried on nut butter | Served with rice mix and saffron | 260 | 160 | ||
Meat and poultry main courses | Mini cabbage rolls stuffed with turkey and forest mushrooms sauce | 270 | 80 | ||
Veal tenderloin medallions with vegetables and grapes a la gratin dressed with red wine sauce | 350 | 165 | |||
Roast veal with vegetables in spicy sauce with tomatoes and Caucasian herbs | 400 | 110 | |||
Veal blanquette stewed in creamy spinach sauce | 300 | 80 | |||
Grilled pork brisket with vegetable sauté | 340 | 105 | |||
pork kebab | 260 | 80 | |||
veal kebab | 260 | 105 | |||
lamb kebab | 260 | 75 | |||
chicken kebab | 260 | 70 | |||
Josper and grill (dishes are cooked on grill until 5 p.m.; after 6 p.m. are cooked in josper) |
Chateaubriand steak | 100* | 56 | ||
Salmon steak with grilled lemon | 100* | 56 | |||
Pork neck steak in mustard marinade | 100* | 42 | |||
Pork ribs in barbecue sauce fried on a grid | 100* | 40 | |||
Turkey fillet with spicy marinade by Chef | 100* | 39 | |||
Domestic chicken with spicy marinade by Chef | 100* | 27 | |||
Baked vegetables | tomato, sweet papper, aubergine, zucchini, sweet onion, champignon, potato | 100* | 23 | ||
Pasta, ravioli, noodles | Soba buckwheat noodles with vegetables and ginger-garlic sauce | 250 | 60 | ||
Penne with broccoli, ham and parmesan in creamy sauce | 250 | 55 | |||
Green fettuccine with salmon | 250 | 90 | |||
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Squid ink spaghetti with squids and red caviar | 250 | 90 | ||
Bolognese spaghetti | 300 | 65 | |||
Squid ink ravioli with salmon | 220 | 75 | |||
Pumpkin ravioli with chicken and creamy sauce | 240 | 55 | |||
Garnish | Couscous | 150 | 25 | ||
Mashed potatoes | with cheese, spinach, basil, pumpkin | 150 | 25 | ||
Spinach with cream and cedar nuts | 150 | 50 | |||
Asian Rise | 150 | 30 | |||
Desserts | Ice-cream | caramel, berry, chocolate, creamy, basil, ginger | 100* | 27 | |
Cheese-cake with hazelnuts | 160 | 65 | |||
Chocolate pie with mango and orange | 160 | 45 | |||
"3 Chocolates" soufflé | 160 | 45 | |||
Apple pie | 210 | 45 | |||
Dessert by Chef | |||||
Bread | White bread | 50 | 3 | ||
Rye bread | 50 | 3 | |||
Beer bread with nuts | 50 | 5 | |||
Buns with thyme and dried tomatoes | 50 | 8 | |||
Grissini with bacon | 50 | 8 | |||
Grissini with parmesan | 50 | 8 | |||
Bread plate | 300 | 30 | |||
Sauce | Barbecue sauce | 50 | 12 | ||
Thai sauce | 50 | 22 | |||
Mushroom sauce | 50 | 18 | |||
Mustard sauce | 50 | 12 | |||
Horseradish sauce | 50 | 12 | |||
Mustard | 50 | 12 |