Alcoholic Drinks

Total Page:16

File Type:pdf, Size:1020Kb

Alcoholic Drinks TABLE GAMES rub Lotto, backgammon, chess, checkers 0 Drunk checkers “Horseradish vs. cranberry” 950 Samovar of tea with jam, cookies, HOT STARTERS rub bisquits, crackers and cracknels 600 Dark bread sippets with cheese and garlic 190 Fried potatoes with garlic, adjika and cheese sauce 240 SALADS rub Mushroom and chicken julienne 240 “Vinegret” 190 New potato with dill 270 Russian beet salad with croutons and sprat served with khrenovukha Country 260 and a pickled cucumber boiled potato, sauerkraut, salted cucumbers, Pancakes with red caviar, salted mushrooms, cranberry red onions, eggs and sour cream 420 “Dacha” 260 Pancakes with soft-salted salmon 420 tomato, cucumber, radish, dill, dressing on your Spicy chicken wings 450 choice - sour cream, mayonnaise or sunflower oil “Georgian” 260 SOUPS rub fresh cucumbers and tomatoes, red pepper, garlic, basil, coriander Chicken broth with noodles 190 “Seledka pod shuboi” 270 Borsch. Country style 290 dressed herring “Solyanka” 290 “Olivier” 270 Russian meat soup Russian salad Ukha russian-style 290 Chef salad with smoked mackerel 290 fish soup, served with vodka and rasstegai (small fish pie) “Greek” 290 Ukha finnish-style 290 red pepper, cucumbers, red onions, Feta cheese fish soup with cream, served with vodka Troyka 320 and rasstegai (small fish pie) cold boiled pork, ham, smoked chicken breast, Fish “solyanka” 290 cucumbers, paprika and fried mushrooms fish broth, salmon, halibut, potatoes, “Caesar” 320 salted cucumbers, tomatoes with smoked chicken Home-style mushroom soup 290 Kharcho 330 COLD STARTERS rub spicy tomato soup with beef and rice “Nostalgy” 90 Chanakhi 450 boiled egg with mayonnaise hearty mutton soup Soft-salted cucumbers 130 Salted cucumbers 130 PELMENI (Russian ravioli) rub Sauerkraut 130 With vegetables 210 Soft-salted tomatoes 130 With chicken 240 Salted mushrooms 290 With pork 260 Pickles in assortment 290 With beef 270 Herring with boiled potatoes 290 Spicy with beef 270 Lard platter 290 With beef and pork 270 salted, smoked, with red pepper, With mushrooms and bacon 310 served with garlic and onion With red fish fillet 310 Fresh vegetables and greens platter 320 “Manty” 390 Cheese platter 390 (oriental large pelmeni) with lamb Soft-salted salmon 420 chef’s specialty! VARENIKI (Ukrainian ravioli) rub Meat platter with green peas, horseradish and mustard 450 With potatoes 210 Beer kit : 490 With cottage cheese 240 Atlantic herring, smoke-dried mackerel, With cherries 240 soft-salted salmon, salty crisps (for two) With mushrooms 280 BARBECUE DISHES rub KIDS ‘ STUFF rub Vegetables: tomato, eggplant, Farfale with any Topping 200 pepper, vegetable marrow 240 sugar, jam, cheese, ketchup Chicken breast shish kebab 320 Farfale with chicken and mushrooms 260 Barbecued chicken 420 сream sauce Pork neck shish kebab 420 Farfale and Mincemeat cutlet 350 Mutton ljulja kebab 470 rub Lamb fillet shish kebab 490 GARNISHES Calf fillet shish kebab 490 Boiled rice with vegetables 100 Salmon steak served with Buckwheat with onion 100 roasted marrow 490 Mashed potatoes 100 Pork a la Moscow 490 French fries 100 thick pork chuck, served with jacket potatoes Green beans 100 PAN-COOKED DISHES rub Cauliflower 100 Fried potatoes with porcini 270 SAUCES rub “Skoblyanka” 320 For your choice: Sour cream, Horseradish, fried potato with pork, tomato and onion Mustard, “Adjika” (Abkhazian hot and spicy sauce) Pork a la Russe baked with potatoes 390 Tartare, Mayonnaise, Butter, Ketchup 50 Pork ribs 490 served with stewed sauerkraut UKRAINIAN CHEESE PANCAKES rub Salmon fillet braised in cream with potatoes and onions 550 For your choice: with sour cream, with sweet condensed milk, with Beef braised with herbs and roots 590 cherry jam 260 served in the pan with potatoes and vegetables Boneless lamb roasted with rub eggplants, onions, and chili pepper 590 PATTIES served with quick-pickled onions With green onion and egg 90 With cabbage 90 SMOKEHOUSE FISH rub With potato 90 Mackerel 410 “Rasstegai” with fish 100 With meat 100 HOT DISHES rub “Draniki” 270 DESSERTS rub (potato pancakes with ham and mushrooms) Ice cream 80 Smoked chicken legs, in assortment (1 scoop, 50 g) serve with mushed potato 300 Rum ball 100 Chicken Kiev 350 Grandmother’s pancakes 190 Mincemeat cutlet garnished with with sour cream, jam or condensed milk for your choice mashed potatoes and salted cucumbers 350 Charlotte 220 Pike cutlets garnished with mashed potatoes 350 Napoleon 220 Chicken schnitzel in Home made cheese cake 250 a ministerial with fries and ketchup 350 Honey cake 250 Fried cod with zucchini and paprika 420 Tiramisu 270 Stroganoff garnished with rice 420 Strawberry soup Perch a la Poland 450 served with a scoop of ice cream 270 Сhopped steak with egg, Honey 50 pickled onions and fries 470 Homemade jam in assortment 50 Russian Navy style macaroni 490 Syrupes in assortment 50 macaroni, onions, stewed beef (for two) Snack a la Dacha 490 BREAD rub potatoes and canned meat for two Beef steak 590 Bread / for the company 50/70 ALCOHOLIC DRINKS APERITIF ml rub Martini in assortment 50 170 “NOSTALGY” ml rub Campari bitter 50 200 Samogon “Kosogorov” 50 270 Soviet Porto “777” 50 500 BRANDY / COGNAC Armenia Brandy ml rub SPARKLING WINE / CHAMPAGNE ml rub Ararat 3* 40 220 Sovetskoe, semisweet, brut 150 190 Ararat 5* 40 260 Freschello Piu, Сhielo 750 1300 Ani 40 280 Cuvee Dolce, Canti Family S.P.A.. Ahtamar 40 360 Italy, sweet 750 1900 France ml rub WINE (BY GLASS) Favraud VS 40 330 White wines ml rub Favraud VSOP 40 430 Tini Bianco Terre Siciliane, Italy 150 270 Martell VS 40 390 Le Banquet Blanc, Chantovent, Martell VSOP 40 490 France, semi-sweet 150 270 Vega del Campo Verdejo, CALVADOS/GRAPPA ml rub Bodegas Milenium, Spain 150 270 Grappa Bianca Barbero, Piemonte 40 360 Red wines ml rub Calvados Pere Magloire FINE VS 40 420 Tini Nero d’Avola Terre Siciliane, Italy 150 270 WHISKEY Le Banquet Rouge, Chantovent, Scotland ml rub France, semi-sweet 150 270 Black Beast 40 210 Vega del Campo Tempranillo, Bodegas Milenium, Spain 150 270 Ballantines Finest 40 270 Smokin’ The Gentleman’s Dram 40 370 Porto ml rub Chivas Regal 12 years old 40 410 Crimean Porto 100 250 Glenlivet 12 years old, single malt 40 510 KOPKE Fine Ruby 50 370 Ireland ml rub KOPKE Fine Tawny 50 370 Jameson 40 290 WINE (BY BOTTLE) Jameson Caskmates 40 370 White wines ml rub Jameson Select Reserve 40 390 Chile Sauvignon Blanc, Vina Maipo, 750 1750 GIN ml rub Pinot Grigio delle Venezie IGT Cielo, Italy 750 1800 Beefeater 40 240 ml rub Red wines ml rub RUM Cabernet Sauvignon Havana Club Anejo 3 Anos 40 240 Central Valley, Vina Maipo, Chile 750 1750 Havana Club Anejo Especial 40 280 Chianti DOCG Conti Serristori, Havana Club Anejo Reserva 40 320 Italy, Toscana 750 1950 TEQUILA ml rub Rose wine ml rub Olmeca (silver) 40 290 Campo de la Mancha Rosado, Spain 750 1500 Olmeca (gold) 40 310 Pino Grigio Blush Venezie IGT, Italy 750 1800 Olmeca (chocolate) 40 310 VODKA ml rub SWEETS ml rub Prestige 50 150 Cointreau 40 230 Tsarskaya Original 50 170 Baileys 40 230 Tsarskaya Gold 50 190 Malibu 40 230 Tsarskaya Original (grapefruit, cranberry) 50 220 Kahlua 40 230 Zver 50 170 Sambuca Extra Lamonica 40 230 Altay 50 170 Absolut Fruko Shultz 40 230 (classic, pear, black currant, raspberry) 50 250 LIQUEURS ml rub NON-ALCOHOLIC Ashberry in brandy 40 170 ml rub Spotykatch 40 170 Virgin Mojito 300 270 Bekherovka 40 270 Milk shake in assortmen 200 210 Jagermeister 40 270 SOFT DRINKS ml rub Absinthe Fruko-Schulz 40 290 Compote 200/500 70/130 Limoncello Petrone 40 310 Kvass “The 70s” 200/500 70/130 Fruit water “Dachniki” 200/500 70/130 LOW-ALCOHOLIC DRINKS ml rub Mead (honey beer) Mineral water “Badoit”(sparkling) 330 270 “Dachniki” 300/500 150/210 Mineral water “Evian”(still) 330 220 Beer “Zhiguli Barnoe” 300/500 150/210 Mineral water “Aqua Minerale” 600 150 Unfiltered wheat beer (sparkling, still) “Telmann” 300/500 150/210 Pepsi Cola 250 150 Dark beer “Vasileostrovskoe” 300/500 150/210 Pepsi Cola light 250 150 Light beer “Vasileostrovskoe” 300/500 150/210 Mirinda 250 150 Cherry beer Seven Up 250 150 (Vasileostrovskaya brewery) 300/500 190/250 Tonic “Evervess” 250 150 Non-alcoholic beer 330 250 Ice tea “Lipton” 500 190 Energy drink DACHA LIQUEURS ml rub “Adrenaline Rush” 250 220 Mulled wine 150 270 Badass tea (old man’s grog) 400 350 JUICE ml rub Khrenovukha (horseradish liqueur) 50 150 Juice in assortment 200 120 Cranberry liqueur 50 150 Birch sap 250 180 Ginger liqueur 50 150 Pepper liqueur 50 150 FRESHLY SQUEEZED JUICE ml rub Cedar liqueur 50 150 Apple 200 190 Carrot 200 190 COCKTAILS Orange 200 190 LONG DRINKS ml rub Grapefruit 200 190 Kir Royal 170 250 (Sovetskoe Sparkling wine, grenadine) HOT DRINKS ml rub Cosmopolitan 150 300 (Prestige vodka, Cointreau, lime, Cranberry juice) A pot of tea with bagels 500 190 (Assam, Earl Grey, Sencha, Jasmine, Red Fruit) Daiquiri 100 350 (Havana Club Anejo 3 Anos, Cointreau, lime) You can choose to add: Pina Colada 300 350 Tutsan 30 (Havana Club Anejo 3 Anos, Malibu, pineapple juice, cream) Thyme 30 Mojito 300 370 Mint 30 (Havana Club Anejo 3 Anos, Tea with honey and mineral water, lime, mint) sea buckthorn 500 220 Margarita 100 390 Tea with honey and ginger 500 220 (Olmeca silver, Cointreau, lime) Tea with honey and rosehip 500 220 Strawberry Margarita 150 410 (Olmeca silver, Cointreau, lime, strawberry) Coffee Espresso 60 100 Long Island Ice Tea 300 450 Coffee Americano 120 100 (Prestige vodka, Olmeca silver, Havana Club Anejo 3 Anos, Cointreau, Beefeater, Lemon, Pepsi) Coffee Cappuccino 150 120 Coffee Latte 180 120 SHORT DRINKS ml rub Coffee Glace 200 170 Red Boyar 50 190 (cold coffee with a scoop of ice-cream) (Prestige vodka, grenadine, tabasco) Milk 30 20 B-52 60 300 (Kahlua, Baileys, Cointreau) Whipped cream 30 20 .
Recommended publications
  • Salads and Cold Starters Soups Pasta and Risotto
    g rub. SALADS AND COLD STARTERS Country style vegetable salad 230 850 with aromatic herbs and ripe tomatoes (dressing of your choice) Caesar salad with grilled chicken breast 350 1 150 Caesar salad with crab 350 2 300 Caesar salad with shrimps 350 1 250 Greek salad with goat cheese 270 1 150 Burrata with sweet tomatoes 270 1 300 California salad with king crab 200 3 150 (dressing of your choice) Seafood salad 280 2 650 Spring vegetables on ice 380 1 300 Broccoli with crayfsh 105 1 850 Tomatoes with avocado and caulifower anti-grill 160 700 Marbled beef tartare 165 1 500 Venison roast beef with artichokes 160 1 500 and parmesan SOUPS Borsch with garlic croutons and lard 400 1 050 Chicken soup with homemade noodles 390 750 Minestrone 350 750 Pike perch ukha 380 750 Sorrel soup with veal 350 1 050 PASTA AND RISOTTO Spaghetti Carbonara with Tambov ham 380 1 250 Linguine Pesto with broccoli 285 1 500 Penne Arrabbiata 310 800 Homemade pasta with octopus 400 1 500 and sea cucumber Risotto with asparagus and St John’s wort 250 1 350 Duck with mango and black rice 270 1 250 HOT STARTERS Spinach and ricotta ravioli 165 950 with sage butter sauce Barvikha burger 600 1 800 Three meat pelmeni 180 1 150 Club sandwich with french fries 340 1 150 (chicken/salmon) Tiger shrimps with wasabi sauce 120 1 300 and microgreens Foie gras with berries 160 2 950 and pomegranate fresh sauce MAIN DISHES Fish and seafood Smelt with potato puree 225 850 and tartar sauce Octopus with tomatoes and hummus 320 3 000 Birch dumplings with king crab 150 1 350 and charcoal
    [Show full text]
  • Soups & Stews Cookbook
    SOUPS & STEWS COOKBOOK *RECIPE LIST ONLY* ©Food Fare https://deborahotoole.com/FoodFare/ Please Note: This free document includes only a listing of all recipes contained in the Soups & Stews Cookbook. SOUPS & STEWS COOKBOOK RECIPE LIST Food Fare COMPLETE RECIPE INDEX Aash Rechte (Iranian Winter Noodle Soup) Adas Bsbaanegh (Lebanese Lentil & Spinach Soup) Albondigas (Mexican Meatball Soup) Almond Soup Artichoke & Mussel Bisque Artichoke Soup Artsoppa (Swedish Yellow Pea Soup) Avgolemono (Greek Egg-Lemon Soup) Bapalo (Omani Fish Soup) Bean & Bacon Soup Bizar a'Shuwa (Omani Spice Mix for Shurba) Blabarssoppa (Swedish Blueberry Soup) Broccoli & Mushroom Chowder Butternut-Squash Soup Cawl (Welsh Soup) Cawl Bara Lawr (Welsh Laver Soup) Cawl Mamgu (Welsh Leek Soup) Chicken & Vegetable Pasta Soup Chicken Broth Chicken Soup Chicken Soup with Kreplach (Jewish Chicken Soup with Dumplings) Chorba bil Matisha (Algerian Tomato Soup) Chrzan (Polish Beef & Horseradish Soup) Clam Chowder with Toasted Oyster Crackers Coffee Soup (Basque Sopa Kafea) Corn Chowder Cream of Celery Soup Cream of Fiddlehead Soup (Canada) Cream of Tomato Soup Creamy Asparagus Soup Creamy Cauliflower Soup Czerwony Barszcz (Polish Beet Soup; Borsch) Dashi (Japanese Kelp Stock) Dumpling Mushroom Soup Fah-Fah (Soupe Djiboutienne) Fasolada (Greek Bean Soup) Fisk och Paprikasoppa (Swedish Fish & Bell Pepper Soup) Frijoles en Charra (Mexican Bean Soup) Garlic-Potato Soup (Vegetarian) Garlic Soup Gazpacho (Spanish Cold Tomato & Vegetable Soup) 2 SOUPS & STEWS COOKBOOK RECIPE LIST Food
    [Show full text]
  • Global Seafood Cookbook *Recipe List Only*
    GLOBAL SEAFOOD COOKBOOK *RECIPE LIST ONLY* ©Food Fare https://deborahotoole.com/FoodFare/ Please Note: This free document includes only a listing of all recipes contained in the Global Seafood Cookbook. GLOBAL SEAFOOD COOKBOOK RECIPE LIST Food Fare COMPLETE RECIPE INDEX Appetizers & Salads Almejas a la Marinera (Spanish Clams in Marinara Sauce) Atherina (Greek Fried Smelts) Bara Lawr (Welsh Laver Bread) Blackbeard's Crab Cakes Clams Casino Codfish Balls Crab & Artichoke Dip Cracker Pirate Smear (Crab & Shrimp Dip) Easy Sushi Rolls Eggs Drumkilbo (eggs with lobster & shrimp) Fried Calamari (Squid) Gefilte Fish (Jewish Stuffed Fish) Herring Dip (Jewish) Hot Lobster Dip Inlagd Sill (Swedish Salted Herring) Lobster Salad Maine Clam Dip Marinated Anchovies (Basque) Old Bay Crab Cakes Oysters on the Half Shell Oysters Rockefeller Popcorn Shrimp Prawn Crackers Salade Basque (Basque Salad with Tuna) Salata Mishwiyya (Tunisian Grilled Pepper, Tomato & Tuna Salad) Salmagundi (Pirate Grand Salad) Selyodka Pod Shouboi (Russian Herring Salad) Shenanchie's Clam Dip Shenanchie's Sushi (Avocado & Shrimp) Shrimp Puffs Shrimp Salad Shrimpy Devils (deviled eggs with shrimp) Sledz w Smietanie (Polish Creamed Herring) Steamed Mussels Sushi Rice Taramasalata (Greek Fish Roe Dip) Tempura (Japanese Seafood & Vegetables) Tomates Monegasque (Monegasque Tomatoes with Tuna) Tuna Rice Cakes Uncle Pat's Crab Cocktail 2 GLOBAL SEAFOOD COOKBOOK RECIPE LIST Food Fare Entrees & Sides Almondine Sole Apelsinfisk (Swedish Orange Fish) Baked Mahi-Mahi Bar a la Monegasque
    [Show full text]
  • Cold Snacks Hot Snacks Soups Side Dishes Crab And
    COLD SNACKS SALADS Bruschetta with tomatoes 250 g 185 Vegetables and feta cheese salad 300 g 165 and stracciatella with Kalamata olives and red onion Bruschetta with eggplant, 220 g 235 Beetroot salas with goat cheese 250 g 145 stracciatella and pecan nut and garlic pita Bruschetta with veal tartare 250 g 265 Signature Caesar salad 280 g 199 and tuna with grilled chicken and green aioli Bruschetta with crab meat 250 g 340 Eggplant salad 210 g 245 Bread from our bakery 350/30 g 95 with spicy sweet sauce, cashew nuts and cilantro 200 g Herring with baked potatoes 160 CRAB AND LOBSTER Nicoise with poached egg 270 g 395 with salmon caviar and red onion King crab 100 g 510 * and tuna or salmon 190 g at your choice: steamed, with melted butter Forshmak with sprat 145 Green salad with shrimps or salmon 270 g 375 and rye toasts and asian sauce * 250 g 180 g King crab claws 100 g 560 Unagi eel salad with avocado, 399 Hummus with sun-dried tomatoes 110 grapefruit and peanut sauce and artichokes at your choice: steamed, with melted butter and asian sauce Seafood salad with arugla, 250 g 435 Chicken liver pate 150 g 195 * cherry tomatoes and green pesto sauce with onion marmelade and brioche Lobster, we cook at your choice: 100 g 450 - steamed or grilled, served with French fries and green salad Veal, arugula and fresh 220 g 245 - Thermidor lobster mushrooms salad Buratta with pear or cherry tomatoes 250 g 245 - lobster pasta with cream or tomato sauce (recommended for two persons) * the price is per 100 grams wet weight Russian salad 200 g 135 Farmer’s
    [Show full text]
  • Nizhny Novgorod
    DeliSky — VIP Jet Catering Menu AIRPORT ORDER DETAILS Russia, Nizhny Novgorod Delivery Date: Delivery Time (LT): CONTACT A/C Registration: [email protected] Handling: +41 44 586 31 10 Heating Equipment: Name: Phone: Email: Bulk or ready to serve? BREAKFAST & BAKERY BREAD QTY Bread with artisan butter BLINIS & PANCAKES QTY Cheese pancakes with soft meringues and fresh berries HOT BREAKFAST SETS QTY American breakfast scrambled quail eggs with bacon, potato wedges, beef sandwich Toasts with gravlax, poached egg and mashed avocado, 320 gr COLD MEALS SNACKS QTY Assorted Bruschette with salamon, roast beef, and mushroom pathe SANDWICHES QTY Open Sandwich with smoked halibut, soft quail egg, garden herbs and spicy beetroot Set of an open sandwiches with pickled mackerel and mashed potatoes, tuna ham, grilled tomatoes with homemade lard and pike caviat 1/5 STARTERS QTY Avocado tartare with fresh tomatoes and parmesan mousse Chef’s specialty Krasnodar lamb tartar with rosemary flavor and crispy Borodino bread Karelia Trout Carpaccio Soft rabbit pathé with black truffles flavor and crispy bread, 50 gr Fresh Burrata cheese with tomatoes confit, fresh herbals and sauce “Vinaigrette” Brioche with octopus and confit tomatoes Gazpacho with spicy salmon and cucumber slice, 280gr SALADS QTY Salad with Tandoori shrimps with avocado,sweet cherry tomatoes and black crispy potato sticks Russian Salad with Smoked Halibut with Purple Potato, Pickled Mushrooms and Red Caviar Salad made of crisp fried chicken served with crispy bread toasts, cherry tomatoes
    [Show full text]
  • Raw Bar Sharing Platters Salads Pizza & Focaccia
    MENU SCAN OUR INSTAGRAM NAMETAG TO SUBSCRIBE TO SANREMOSOCHI RAW BAR OYSTERS SERVED WITH LEMON, TOASTS, AND SHALLOT SAUCE KHASAN 1 PC. 300 SAKURA 1 PC. 300 EMPEROR 1 PC. 300 OSAKI 1 PC. 300 EMERALD 1 PC. 350 TARTARE & CARPACCIO TOMATO CARPACCIO WITH SHRIMPS 215 G 580 SEA BASS CEVICHE WITH AVOCADO AND RED ONIONS 160 G 550 TUNA TARTARE 140 G 790 PRAWN CEVICHE WITH HALIBUT CAVIAR 120 G 740 SALMON TARTARE IN AVOCADO 170 G 780 BEEF TARTARE 190 G 690 HALIBUT CEVICHE WITH MANGO SAUCE 140 G 750 SHARING PLATTERS NORTHERN SHRIMPS WITH CAVIAR FOR 2 PERSONS 300\60\40 G 990 ASSORTED MAGADAN SHRIMPS FOR 4 PERSONS 650\40\70 G 3,200 ASSORTED MEAT SPECIALTIES ROAST BEEF, BAKED DUCK, TURKEY FILLET 180\30 820 820 SANREMO'S SIGNATURE NORTHERN SEAFOOD PLATTER 400 G 5,700 SAUTÉED SEAFOOD 400 G 1,350 FOR 6 PERSONS 1,000\45\80\6 PSC.\150 G NORTHERN SHRIMPS, VONGOLE IN WINE, AND OYSTERS APPETIZERS SPICY BLACK AND GREEN OLIVES 100 G 420 BRUSCHETTA WITH CRAB 130 G 810 FRESH VEGETABLES AND PICKLES 290 G 690 KHOROVATS (GRILLED VEGETABLES) WITH RAPANA 210 G 450 HUMMUS WITH AVOCADO, A PARMA HAM, AND CHILI POWDER 170\80 G 390 MILD-CURED SALMON WITH AVOCADO CREAM AND EGGS 190 G 750 ARTISANAL CHEESE BOARD WITH GRAPES AND GRANOLA 210 G 910 TUNA POKE/SALMON/SHRIMPS 250 G 550 BURRATA, PEAR BALSAMIC, AND GRILLED SWEET PEPPER 260 G 840 TUNA TATAKI TONNATO 210 G 760 COURGETTE CAKES WITH PIKE CAVIAR 220\30 G 590 TURKEY FILLET TONNATO 170 G 420 BRUSCHETTA WITH BLACK SEA ANCHOVIES 120 G 310 SALADS FRESH VEGETABLE SALAD 250 G 420 WARM SEAFOOD SALAD 240 G 890 SALAD WITH CRUNCHY EGGPLANTS
    [Show full text]
  • Priyatnogo Appetita!
    14 Great Escape Russia Favorites 15 Priyatnogo Jacques Jean Sarraf’s restaurant recommendations Rassolnik MOSCOW appetita! Beef stroganoff Vatrushka White Rabbit is Sochivo a modern upscale restaurant and gastrobar. The restaurant’s menu is brimming with delicious Russian meals such as fish and seafood, soups, appetizers and desserts. White Rabbit has been named among the 50 top restaurants in the world. Smolenskaya Square 3 whiterabbitmoscow.ru “During my visits to Russia, I had the Holiday fare opportunity to taste some exquisite meals such Orthodox Christianity is the most widely as the smooth and creamy beef stroganoff, practiced religion in Russia, and Christmas is garnished with sour-cream, onions and Turandot offers an celebrated on January 7. The devout observe a international menu mushrooms,” said Sarraf. “For dessert, I crown 40-day fast excluding meat and dairy from their my every Russian meal with the mouth- in a very classic and diets in the days leading up to Christmas. The luxurious architectural As one might imagine for a country spanning to Russia run deep. “Considering my frequent watering vatrushka, which is a soft bun made fast is broken on Christmas Eve, with a special with cheese, milk, sugar and jam.” setting. two continents, the food and drink of Russia visits to Russia, it has become my second home porridge known as sochivo or kutya, prepared Tverskoy Boulvard 26 country, and obviously, I had the chance to taste from wheat, walnuts, poppy seeds and honey. turandot-palace.ru is as diverse as its land and people. T&F spoke most of its traditional and signature dishes.” For Ahmetov, on the other hand, a meal is not complete without a plate of chak-chak.
    [Show full text]
  • Experiments in Cultural Food Patterns and Customs
    Ouachita Baptist University Scholarly Commons @ Ouachita Honors Theses Carl Goodson Honors Program 1973 Experiments in Cultural Food Patterns and Customs Emma Gail White Ouachita Baptist University Follow this and additional works at: https://scholarlycommons.obu.edu/honors_theses Part of the Dietetics and Clinical Nutrition Commons, and the Food Studies Commons Recommended Citation White, Emma Gail, "Experiments in Cultural Food Patterns and Customs" (1973). Honors Theses. 370. https://scholarlycommons.obu.edu/honors_theses/370 This Thesis is brought to you for free and open access by the Carl Goodson Honors Program at Scholarly Commons @ Ouachita. It has been accepted for inclusion in Honors Theses by an authorized administrator of Scholarly Commons @ Ouachita. For more information, please contact [email protected]. !-/ (o 1'/ , ~i· Wlfx. EXPERIMENTS IN CULTURAL FOOD PATTERNS AND CUSTOMS Emma Gail White Honors Pro j ec:t 3 Hours Credit Spring, 1973 TABLE OF C'ONTENTS Introduction •• , • , , •••••••• , , , •••••• ,, •• , •• , •••••••••••••• Experiment I French Cookery ••••••••••• , • , ••••••• ,, • • • 3 Experiment II Mexican Foods •••••••••••••••••••••••••• 6 Experiment III Chinese Cookery •••••••••••••••••••••••• 9 Experiment IV Japanese Cooke.ry .•••••••. , •••••••.•.••• 12 Experiment V German Cookery, ••••••.•••••••••••••••• ,15 Experiment VI Italian Cookery, ••.•.••• , •••••••••• , ••. 18 Experiment VII Southern U.S.A•••••••••••••••••••••••• .21 Experiment VIII Creole Cookery ••••••••••••••••••.•..••• 23 Experiment IX New England
    [Show full text]
  • International Food Guide.” French
    International Food Guide FIFITH EDITION Eat. Drink. Enjoy. Contents Asian Fusion/Pan-Asian......................................................................... 3 We are pleased to launch the fifth edition Chinese .......................................................................................4-5 of the “Toledo International Food Guide.” French ............................................................................................ 7 We continue to receive praise on how German .......................................................................................... 7 this food guide has introduced people to Greek .............................................................................................. 8 new restaurants and led them to explore Hungarian ...................................................................................... 9 different cuisine. Food is one way we can Indian.............................................................................................. 9 experience the richness of a culture and Italian .......................................................................................10-11 diversity of our city. Jamaican ..................................................................................... 11 In the fifth edition, we have included a list Japanese ................................................................................12-13 of approximately 230 restaurants for you Korean .......................................................................................... 13
    [Show full text]
  • ANO NEW HOLLAND 190000, Russia, Saint Petersburg, Admiralteysky Canal Embankment, 2
    St. Petersburg November 6, 2019 PRESS-RELEASE Opening of New Holland Island Ice Rink On November 16, the Ice Rink will open at New Holland Island for the fourth time. The 2,000 m2 ice field will still be located on the lawn area in front of the Main Stage but this year visitors will have more opportunities to have a great time before, during and after the skating session. There is a heated recreation area with tables and chairs on the stage and in front of it, that visitors can access directly from the Ice Rink without having to take their skates off. Here one can taste Trdelniks (Czech pastries made of rolled dough with fillings), Dutch stroopwafels with caramel and a variety of warming drinks. One can wait around here while the ice field is prepared for the next group of visitors. A street kiosk on the alley near the main entrance will be occupied by a pop-up project of Matilda Shnurova's restaurant Cococo, known for its innovative approach to Russian cuisine. Cococo will move to a permanent residence in House 12 in the spring of 2020 but during the winter time the restaurant's Executive Chef Igor Grishechkin and his team will offer traditional Russian soups with a modern twist – cabbage soup Shchi, fish soup Ukha, mushroom soup with pearl barley and chicken soup with noodles. The main position on the menu will be taken by sausages of their own production: grilled beef with stewed cabbage, boiled weisswurst in brioche with sweet mustard, as well as signature desserts.
    [Show full text]
  • Russian Cuisine Quiz: Questions and Answers
    kupidonia.com Russian Cuisine Quiz: questions and answers Russian Cuisine Quiz: questions and answers - 1 / 4 kupidonia.com 1. Which of the following is a traditional Russian soup? Ewedu Minestrone Shchi 2. What is the Ukha soup made of? Beef Crab Fish 3. What is the name of the soup traditionally eaten by Russian peasants at rough times? Tyurya Rassolnik Ukha 4. What is the cold soup based on kvass or kefir called? Rassolnik Ukha Okroshka 5. What is the main ingredient of Shchi? Pork Carrot Russian Cuisine Quiz: questions and answers - 2 / 4 kupidonia.com Cabbage 6. What is the other name of the Svekolnik soup? Tyurya Kholodnik Vatrushka 7. What is the hot soup in a salty-sour cucumber base called? Blini Syrniki Rassolnik 8. Which tribe did Russians adopt Lapsha from? Slavs Celts Tatars 9. What is the name of the thin pancakes or crepes that traditionally eaten with caviar and sour creme? Blini Syrniki Vatrushka 10. Which of the following ingredients are not included in the recipe of Shuba salad? Herring Pickles Mayonnaise Russian Cuisine Quiz: questions and answers - 3 / 4 kupidonia.com Russian Cuisine Quiz: questions and answers Right answers 1. Which of the following is a traditional Russian soup? Ewedu 2. What is the Ukha soup made of? Fish 3. What is the name of the soup traditionally eaten by Russian peasants at rough times? Tyurya 4. What is the cold soup based on kvass or kefir called? Okroshka 5. What is the main ingredient of Shchi? Cabbage 6. What is the other name of the Svekolnik soup? Kholodnik 7.
    [Show full text]
  • National Russisn Food Презентация (Level: Pre-Intermediate) Назаренко Е
    КонКурс nATiOnAl ruSSiSn fOOD ПрезентАция (lEvEl: PrE-inTErMEDiATE) Назаренко Е. А., МБОУ «СОШ № 34», г. Симферополь, Республика Крым Objectives: to get acquainted with the new vocabu- lary; to develop the skills of listening, to train the ability to perceive the English language by hearing and understand the meaning of the hear; to continue to form communi- cative skills of students and motivate them in expressing their thoughts and views on a given topic; to improve reading skills. Materials needed: computer, texts for reading, pres- entation of the lesson Microsoft Power Point, cards for pair and group work, sheets of paper, markers for writing, pic- tures, photos of dishes. PROCEDURE Starting T. Dear girls and boys! Today we’ll speak about food, one of the most essential parts of our life. We will speak about traditional Russian food. It is deli- cious and diverse. Vocabulary practice Warming-up Game “Hidden words” T. During our life everyone eats about 40 tons of T. Inside this word square, there are more than various products, so it would be interesting to know 15 words connected with the topic of our lesson. Can what and how people eat, what foods are more popu- you find the hidden words? (Time: 3 minutes.) lar in nutrition, what dishes we can cook, which ones are the most useful and what can be found in every v i n a i g r e t t e j p r kitchen without exception. g m p p n b o k r o s k a a Name them.
    [Show full text]