Salo-Salo Kamayan Glossary

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Kamayan Glossary ~ Dine with your hands ~ Salo-Salo “We eat together” The menus items are in their native tongue and it’s our Come in and celebrate the tradition of Kamayan - pleasure to translate. If you prefer to guide your own path, “Eat with your hands.” No plates or cutlery, just a beautiful Asian Journey ~ Chef’s Choice Tasting Menu served please refer to the glossary on the table. array of food plated on banana leaves. Our Kamayan dinner Family Style ofers a Filipino experience that leaves you licking your fngers. (Coming Soon) !"#-Salamat “Masarap” Private Room 감사합니다 Gamsahamnida Sunday-Thursday 7:00 !"#$% Khob kun Friday & Saturday 6:00 and 8:30 Website for tickets | reservations 751 wharf stret washington dc • kaliwadc.com Philippines Korea Thailand Adobong Manok Banchan Kaeng Daeng ~ Pu Chicken, Garlic, Bayleaf, Vinegar $16 House Pickled and Fermented Vegetables $10 Red Curry, Blue Crab $20 Lechon Kawali Bibimbap (v) Kaeng Panaeng ~ Moo-Sam-Chan Pork Belly, Mang Tomas $24 Pickled Vegetables, Rice, Gochujang $19 Panang Curry, Pork Belly $18 Kinilaw na Hamachi Jae Yuk Gui Nuer Pad Prik * Raw Fish, Calamansi, Chili $18 Pork Belly, Gochujang $18 Beef, Green Pepper $19 Filipino Street BBQ Jjampong Pla ~ Tord Prik Takrai Pork Belly, Banana Ketchup $15 Seafood, Shellfsh, Egg Noodle $20 Whole Fried Fish, Chili, Lemongrass $22 Lumpiang Shanghai Hoe-Deop-Bap Nuer Yang Naam Jim Jaew Pork and Shrimp Fried Roll $13 * Raw Fish, Avocado, Gochujang, Letuce $15 Grilled Ribeye, Jaew $18 Kalderetang Cordero Yukhoe Hoi Pad Tao-Jiew Braised Lamb Shoulder, Vegetables, Chili $21 * Raw Beef, Chili, Pine Nut, Crisp Tendon $14 Clams, Black Beans $14 Pancit Canton Yangnyeom Dak Pad Tua Faak Yaow Egg Noodles, Shrimp, Green Onion, Crackling $16 Fried Chicken Breast Sandwich $14 Stir Fried Green Beans $8 Inasal na Manok Pogi-Yangnyeom-Gui Pad Pak Ruam Grilled Half Chicken, Lemongrass, Annato $20 Grilled Porgy, Sesame, Soy, Gochu Garu $18 Stir Fried Greens $8 *Consuming raw or undercooked meats, poultry, seafood, shellfsh or eggs may increase your risk of food borne illness. Please be advised that food prepared here may contain these ingredients: milk, eggs, wheat, soy, nuts, fsh, and shellfsh. .

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Effect of Pork Belly-Type on the Microbiology of Bacon Cured with Or Without Potassium Sorbate
29 Journal ofFood Protection, Vol. 45, No.1, Pages29·32 "anuary 1982) Copyright ©, International Association of Milk, Food, and Environmental Sanitarians Effect of Pork Belly-Type on the Microbiology of Bacon Cured with or without Potassium Sorbate M. K. WAGNERl, A. A. KRAFT2*, J. G. SEBRANEK3, R. E. RUST3, and C. M. AMUNDSON3 Departments ofFood Technology and Animal Science. Iowa State University, Ames, Iowa 50011 (Received for publication January 30, 1981) Downloaded from http://meridian.allenpress.com/jfp/article-pdf/45/1/29/1650545/0362-028x-45_1_29.pdf by guest on 02 October 2021 ABSTRACT becoming well supplied with reports concerning nitrite and alternative agents for cured meats. Current information suggests that sorbate is an Fat- and lean-grade hog bellies were used to evaluate the effective antibotulinal agent (13), but more information microbiology of bacon cured with either 40 ppm of nitrite is needed relative to other microorganisms. particularly +0.26% of potassium sorbate or 120 ppm of nitrite with no spoilage types on bacon. Further, little is known about potassium sorbate. Bacon slices were inoculated to provide an the relation of packaging and processing variables on 5 6 initial representative flora of 10 -10 organisms per g of meat. meat products cured with sorbate. Bacon was packaged in high barrier film with high vacuum The purpose of this study was to observe the effects of (28-29 in. of Hg), stored at 0 - 5 C, and analyzed at 0, 10,21 and 28 days after processing for enumeration and identification of different pork belly-types (fat or lean) on the bacterial mesophiJic, psychrotrophic and lipolytic organisms.
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Menu for Week
Featured Schinkenspeck (Berkshire - Mangalitsa) $9.50 per 4 oz. pack A proscuitto-like dry-cured dry-aged ham from Southern Germany. Well-marbled Berkshire – Mangalitsa sirloins are dry-cured for weeks and then hung to dry-age for months. Use like proscuitto. Sliced extra fine with about 10-12 slices per pack. Smoked Lardo Butter (Idaho Pasture Pork) $10 per đ lb. container Dry-aged Italian lardo from local acorn and walnut-finished Idaho Pasture Pigs is briefly smoked over rosemary sprigs and then minced and slowly rendered before being blended with roasted garlic, white wine, leaf lard and butter. Use for pan sauces, sautéing or just spread on bread. Smoked Kippered Wagyu Beef LIMITED $15 per lb. for unsliced pieces Better, softer version of jerky. Wagyu beef lifter steaks dry-cured and glazed with molasses, chilis, garlic and more. Hot smoked over oak and mulberry. Slice thinly and serve. 21-Day Aged Prime+ Top Sirloin Steaks (BMS Grade 8+ Equivalent) $19.95 per lb. A whole top sirloin dryaged for 21 days. Extra tender, beefy and the perfect amount of “aged funk”. Braunschweiger (Duroc and Berkshire) $10 per lb. (unsliced) Traditional braunschweiger with pork liver and a nice smoky flavor from being 33% dry-cured bacon ends. BACONS Beef Bacon (Piedmontese beef) $9 per lb. (sliced) Grass-fed local Piedmontese beef belly dry- cured 10 days, coated with black pepper & smoked over apple. Country Bacon (Duroc) $9 per lb. (sliced) Traditional dry-cured bacon smoked over a real wood fire of oak and mulberry. Traditional Bacon (Duroc) $9 per lb.
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City Pork Brasserie & Bar 7327 Jefferson Hwy Baton Rouge, LA
Sunday-Saturday City Pork Brasserie & Bar 11AM-8PM 7327 Jefferson Hwy Baton Rouge, LA 70806 225-615-8880 APPETIZERS SANDWICHES served with chips Wild Boar Flautas $13 tortilla rolled, braised wild boar, smoked avocado cream, Gulf Fish Sandwich $14 smoked cheddar, pickled onions, micro-cilantro seared gulf fish with remoulade, lettuce and tomato on Pork Debris Spring Rolls $12 brioche bun asian slaw, peanut sauce, noodles, banh mi pork, carrots, sprouts Big Pig $13 pulled pork, house bbq, coleslaw on brioche bun Baby Back Ribs $14 smoked half rack, house bbq sauce, cilantro Big Chicken $12 CP smoked chicken, house bbq, coleslaw on brioche bun Brisket Nachos $15 house chips, brisket, queso, coleslaw, jalapeno, bbq sauce Brisket $15 14 hour smoked brisket, horseradish cream, sweet pickles, Salmon Saltine $14 house smoked salmon, dill aioli, avocado, capers, sundried pickled red onions on brioche bun tomato and red onion City Club $13 Sticky Wings $13 smoked chicken, house cured & smoked ham & bacon, honey swamp pop cane cola, ginger chili, lime zest mustard, swiss, lettuce, tomato on multi-grain bread Boudin Balls $9 BLT $12 house boudin, remoulade, pickled onions, sweet pickles and house bacon, tomato, lettuce & mayo on texas toast pickled jalapenos Cubano $13 SALADS pulled pork, house cured ham, swiss, house pickles, mojo sauce on cuban bread Local Greens $9 spring mix, tomato, radish, bacon lardons, gorgonzola Pork Belly Hoagie $14 crumbles, red onions, pepper jelly vinaigrette coffee braised pork belly, house bacon, mustard greens, smoked cheddar on cuban bread Jefferson Greens $15 spring mix, tomato, radish, smoked chicken, bacon lardons, CP Brisket Burger $15 gorgonzola crumbles, red onions, pepper jelly vinaigrette 8oz.
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Rice & Noodles Big Plates (Sharing)
BIG PLATES (SHARING) warm pearl rice served in a hot stone bowl, seasonal KOREAN FRIED CHICKEN • 198 vegetables, egg yolk crispy boneless chicken, bespoke sweet curry sauce, pickled daikon, spring onion salad MARINATED SINGAPOREAN SOFT BULGOGI BEEF • 128 SHELL CRAB • 168 gochujang rumba gochujang FISH AND CHIPS • 158 beer battered hoki fillet, potato wedge, coleslaw PERUVIAN SPICED SICHUAN CHILLI PORK BELLY • 148 CHICKEN • 128 ARMY STEW • 238 jalapeño aioli sichuan gochujang house-made kimchi, pork belly, spam, korean sausage, seasonal vegetables, chorizo “mac n cheese” VEGETARIAN • 118 CARABINERO RED gochujang PRAWN • 328 truffle ssamjang CHEESE NAKJI • 258 baby octopus, bean sprouts, mozzarella cheese, sichuan chimichurri, served in a clay pot PORK BBQ RIBS RICE & NOODLES Half rack • 218 / Full rack • 418 braised USDA short-rib bone-in, spicy pear and parsnip puree, TTEOKBOKKI • 98 with Korean Sausage • 118 mashed sweet potato, watercress salad soft rice cake, fish cake, mozzarella cheese, 63° egg, gochujang BEEF SHORT -RIB • 398 VONGOLE JAPCHAE • 128 braised USDA short-rib bone-in, spicy pear and parsnip puree, sweet potato noodle, fresh clam, asian pesto, perilla gremolata mashed sweet potato, watercress salad BIBIMGUKSU • 108 cold buckwheat noodle, brisket, white kimchi, gochujang, egg KIMCHI CARBONARA • 118 sweet potato noodle, spaghetti, bacon, kimchi, egg, parmesan, perilla PRICES SUBJECT TO 10% SERVICE CHARGE PRICES SUBJECT TO 10% SERVICE CHARGE FROM CHARCOAL GRILL SMALL PLATES (Served with ssam and Korean condiments) MUNG BEAN
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Holiday-Inn-Kiev-2232055410-Original
/// UKRAINIAN SPECIALS /// Weigh, g Price, UAH Cold Cuts 220/50 95 Assorted cold cuts with chicken roll, cold baked pork, beef roll, roast beef and salo (served with a vodka shot) Herring with Pickled Onion 110/80/25 35 Herring with pickled onion and potato Potato Pancakes 260/35/30 55 Potato pancakes served with sour cream and your choice of: / fried onion (v) / fried mushroom (v) / fried bacon Ukrainian Varenyky (v) 200/50 55 Traditional filled dumplings. Choose from: / potato / cabbage / cherry Chicken Kyiv 150/120/50 110 Chicken Kyiv with potato gratin and béchamel sauce with tarragon /// SALADS /// Beef Carpaccio 100/55 115 Delicate fillet mignon, thinly sliced and layered with truffle oil, arugula salad and parmesan shavings Salmon Tartar 100/40 80 Traditional salmon tartar blended with Dijon mustard, marinated capers and red onion, served with fresh mixed salad and crispy toasts Beef Tartar 160/50 90 Premium beef tenderloin blended with Dijon mustard, marinated capers and red onion, served with fresh mixed salad and crispy toasts Caprese (v) 250/25 110 Vine ripe tomatoes, layered with Mozzarella and arugula salad, tossed in extra virgin olive oil and balsamic vinaigrette, fresh basil, oregano and pesto Traditional Caesar Salad 150 65 Crispy hearts of romaine lettuce with Caesar dressing, parmesan cheese and ciabatta croutons Also available with 150/50 90 / grilled chicken breast / grilled tiger prawns 150/45 120 Greek Salad (v) 250 80 Tomato, cucumber, olives and feta cheese in olive oil marinade Salad Niçoise 280 90 French mixed
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226142258.Pdf
PREDICTING THE PHYSICOCHEMICAL PROPERTIES OF PORK BELLY AND THE EFFECT OF COOKING AND STORAGE CONDITIONS ON BACON SENSORY AND CHEMICAL CHARACTERISTICS A Thesis Submitted to the College of Graduate and Postdoctoral Studies in Partial Fulfilment of the Requirements for the Degree of Doctor of Philosophy in the Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon By Olugbenga Philip Soladoye 2017 © Copyright Olugbenga Philip Soladoye, July 2017. All rights reserved. PERMISSION TO USE In presenting this thesis, in partial fulfillment of the requirements for a degree of Doctor of Philosophy from the University of Saskatchewan, I agree that the Libraries of this University may make it freely available for inspection. I further agree that permission for copying of this thesis in any manner, in whole or in part, for scholarly purposes may be granted by the professor or professors who supervised my thesis work or, in their absence, by the Head of the Department or the Dean of the College in which my thesis work was done. It is understood that any copying or publication or use of this thesis, or parts thereof, for financial gain shall not be allowed without my written permission. It is also understood that due recognition shall be given to me and to the University of Saskatchewan in any scholarly use which may be made of any material in my thesis. Requests for permission to copy or to make other use of material in this thesis in whole or in part should be addressed to: Head of the Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon, Saskatchewan Canada S7N 5A8 i ABSTRACT The first objective of this research was to use a widely varying pig population to create prediction algorithms for dual energy X-ray absorptiometry (DXA) pork carcass compositional estimate and pork belly softness measurement.
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Meat Products and Consumption Culture in the East
Meat Science 86 (2010) 95–102 Contents lists available at ScienceDirect Meat Science journal homepage: www.elsevier.com/locate/meatsci Review Meat products and consumption culture in the East Ki-Chang Nam a, Cheorun Jo b, Mooha Lee c,d,⁎ a Department of Animal Science and Technology, Sunchon National University, Suncheon, 540-742 Republic of Korea b Department of Animal Science and Biotechnology, Chungnam National University, Daejeon, 305-764 Republic of Korea c Division of Animal and Food Biotechnology, Seoul National University, Seoul, 151-921 Republic of Korea d Korea Food Research Institute, Seongnam, 463-746 Republic of Korea article info abstract Article history: Food consumption is a basic activity necessary for survival of the human race and evolved as an integral part Received 29 January 2010 of mankind's existence. This not only includes food consumption habits and styles but also food preparation Received in revised form 19 March 2010 methods, tool development for raw materials, harvesting and preservation as well as preparation of food Accepted 8 April 2010 dishes which are inﬂuenced by geographical localization, climatic conditions and abundance of the fauna and ﬂora. Food preparation, trade and consumption have become leading factors shaping human behavior and Keywords: developing a way of doing things that created tradition which has been passed from generation to generation Meat-based products Food culture making it unique for almost every human niche in the surface of the globe. Therefore, the success in The East understanding the culture of other countries or ethnic groups lies in understanding their rituals in food consumption customs.
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DSI™ 800 Pork Belly Processing System 300 Without Notice
DSI™ 800 Pork Belly Processing System 300 Subject to change without notice. 01•16 Subject to change DSI_Pork_Belly_800_011816.indd 2 1/18/16 1:19 PM Inspect, trim and sort to maximize yield and reduce labor The DSI Pork Belly Processing System is ideal for a typical integrated pork facility with in-house bacon production. With yield and labor savings leading to rapid payback, the DSI system is designed for processors seeking improved profitability through automation. The DSI system has demonstrated the ability to consistently and accurately trim millions of pork bellies and to sort each belly to its most profitable use. By employing sophisticated software combined with a machine vision system and high-pressure waterjets JBT has automated a process that has historically been done manually by highly skilled workers. The DSI pork belly trimming and sorting process Your staff loads pork bellies shoulder forward on a conveyor Achieve superior cutting performance belt – The DSI system takes it from there. The DSI process steps are: • Trim to any specification your process requires • Two-axis cutters mean no compromises are made on yield Scan • The DSI System has complete control of cutter speed • Determine width, length, thickness which results in highest quality cuts • Identify positions of fat and lean • Locate defects like holes, snowballs Keep it quiet Evaluate and optimize • Minimize sound pressure levels with our proprietary noise reduction system – just one benefit of our 30 • Automatically detect left or right belly years of experience with hundreds of DSI Portioner • Evaluate multiple cut scenarios for each belly placements worldwide. • Identify highest yield solution for any given belly • It’s no secret.
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Easy Homemade Bacon Recipe Smoked Bacon
Easy Homemade Bacon Recipe In this recipe the bacon is made from a section of pork belly. You'll need... • One 4 pound boneless pork belly • One-half cup dark brown sugar • One-half cup Tender Quick® Meat Curing Mix • One tablespoon coarse ground black pepper Rinse the pork belly and rub in the black pepper, covering all sides. Next, press the Tender Quick® curing mix onto the belly. And after that, the brown sugar. Place the pork belly in a large plastic food storage container or food storage bag and refrigerate for four days, turning over once each day. After the fourth day, rinse off the cure and sugar, then dry the belly off with paper towels. Allow the now-cured pork to air dry while you prepare the smoker. Smokin' Bacon The next step of the homemade bacon recipe is to smoke the cured pork belly in a cold smoker for 4 to 6 hours, depending on how smoky you want your bacon to taste. You can smoke the bacon in a hot smoker, but try to keep the smoker temperature below 200 degrees Fahrenheit. And remove the pork when it reaches 140 degrees Fahrenheit. You don't want it to cook in the smoker. It just needs to get some smoke flavor. After smoking, wrap the bacon in plastic wrap, then in foil, and refrigerate for at least two days before slicing and frying as you would regular store bought bacon. Smoked Bacon (PS Seasoning & Spices, Inc.) Suggested Curing Procedure • 5 Gallons Ice Water (35-40 degrees F) • 5 lbs.
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Menu for Week
Featured Tsa Tsio (“saat-soo”) (Duroc) $10 per lb. Madagascar's version of Chinese Char Sui pork. Strips of Duroc pork shoulder are cured and marinated overnight in a mix of honey, vanilla-infused rum, our house- made Chinese 5-spice and a little Madagascar-style hot sauce. Enjoy like jerky or slice & use in sandwiches, ramen, salads etc. Pulled Pork (Berkshire) $8 per lb. Whole local Berkshire pork shoulders rubbed with salt and pepper for 2 days. Cold-smoked for 8 hours over a real wood fire of oak and fruitwoods. Then roasted very low and very slow in an oven overnight. Scottish Black Pudding $8 per lb. Traditional blood pudding from Scotland thickened with milk-cooked oats and seasoned with bacon ends, sage and allspice. Ready for a fry up. Smoked Candied Peanuts $4 per đ lb. pack Sweet, crunchy and just a touch of heat. BACONS Brown Sugar Beef Bacon (Piedmontese beef) $9 per lb. (sliced) Grass-fed local Piedmontese beef belly dry- cured for 10 days, coated with black pepper, glazed with brown sugar and smoked over oak and juniper woods. Traditional Bacon (Duroc) $8 per lb. (sliced) No sugar. No nitrites. Nothing but pork belly, salt and smoke. Thick cut traditional dry-cured bacon smoked over a real fire of oak and fruitwoods. Garlic Bacon (Duroc) LIMITED $8 per lb. (sliced) Dry-cured Duroc pork belly coated with garlic and smoked over real wood fire. Black Crowe Bacon (our house bacon) (Duroc) $9 per lb. Dry-cured double-smoked bacon seasoned with black pepper, coffee grounds, garlic and Ancho chili.
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Moonwalk • Better Living • Bf Homes • Boni Avenue
MOONWALK • BETTER LIVING • BF HOMES • BONI AVENUE FOR TAKE-OUT AND DELIVERY, PAY VIA: ALSO AVAILABLE ON: (+63) 919 076 0981 www.facebook.com/Joliant @Joliantresto (+63) 919 076 0981 www.facebook.com/Joliant @Joliantresto Best Sellers Good for 3-4 persons Buttered Chicken 290 Spicy Garlic Chicken 290 Caldereta 260 Chopsuey 260 Crispy Pata 680 Karekare 260 Laing 220 Sinigang sa Miso (Salmon Belly) 290 Rice Toppings Sweet and Sour Fish Fillet 260 Served w/ 12oz Iced Tea Caldereta 89 Plated Meals Beef Tapa 89 Served w/ 12oz Iced Tea 190 Bicol Express 89 Baked Chicken Chicken Curry 89 with Parsley Rice 190 Chili con Carne 69 Barbeque Chicken Daing na Bangus 89 with Java Rice 190 Dinuguan 79 Breaded Porkchop Inihaw na Liempo 89 with Steamed Rice 180 Kare Kare 89 Pork BBQ Laing 79 with Java Rice 220 Lechon Paksiw 89 Buttered Chicken Menudo 89 with Yangchow Rice 220 Pork Adobo 89 Spicy Garlic Chicken with Yangchow Rice Pork Sisig 89 Pork Steak 89 Pork Tocino 89 Siomai Rice 69 MOONWALK • BETTER LIVING • BF HOMES • BONI AVENUE Prices are subject to change without prior notice. Product availability may vary per branch. (+63) 919 076 0981 www.facebook.com/Joliant @Joliantresto Salo-Salo Meals Good for 2-3 persons Beef Bulalo 360 Bicol Express 270 Binukadkad Na Tilapia 260 Boneless Daing na Bangus 400g 270 Breaded Porkchop 270 Calamares 260 Chicken Curry 260 Dinuguan 270 Inihaw na Bangus 260 Pork Bbq (5 Sticks) 220 Inihaw na Liempo 270 Breakfast Lechon Kawali 280 Served w/ Iced Tea or Coffee Lechon Paksiw 290 135 Porksilog Lumpiang Shanghai 240 135 Bangsilog Menudo 260 135 Hotsilog Pinakbet 240 135 Menusilog Pinaputok na Tilapia 260 135 Tapsilog Pork Adobo 260 135 Tocilog Pork Steak 270 Sinigang na Baboy 260 Sizzling Bangus w/ White Sauce 260 Sweet and Sour Tilapia 260 Ginataang Langka 220 Patatim 680 MOONWALK • BETTER LIVING • BF HOMES • BONI AVENUE Prices are subject to change without prior notice.
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For a Start and to Share Meat and Poultry Fish Sides Soup Russian Dumplings Bakery
Russian Zakuski — for a start and to share Zakuski are typical Russian appetisers best shared among guests. Enjoy a proper Zastolye (tableful), a variation of savoury Zakuski alongside our selection of vodka infusions Ossetra caviar (30 / 50 g) . BEST . 30 / 50 Salo — cured pork belly . 6 PRICE served with blinis IN TOWN Herring on boiled potatoes . 7.5 Salmon roe (100 g) . 25 Shuba — dressed herring salad . 7.5 served with 5 blinis Olivier salad . 7.5 Aubergine caviar . 7 famous Russian salad, with chicken and salmon roe Pickled cucumbers . 4 Russian vinegret . 7.5 Pickled tomatoes . 4.5 with pickled mushrooms and garden green peas Pickled cabbage . 4 Burrata salad . 11 with roasted aubergines Pickled mushrooms . 4.5 Selection of pickles . 9 Vodka platter . .15 Bowl of marinated olives . 4 mixed pickles, cured pork belly, and herring Bakery Fish Pirozhok is a traditional Russian small baked bun. Sturgeon fillet . 17 We bake them in-house every day served with burnt cauliflower and Avruga caviar Pirozhki with meat, 2 pcs . 5 Alaska crab cakes . .16 served with homemade Aioli and salad Pirozhki with cabbage and egg, 2 pcs . 5 Pirozhki with mushrooms, 2 pcs . 5 Meat and poultry Kurnik Russian pie . 10 Beef Stroganoff . 18 with chicken and mushrooms, served with seasonal salad sautéed new potato, buckwheat or mashed potatoes on the side Soup Cabbage rolls from the Russian oven . .15 served with béchamel sauce and homemade Adjika Borsch Krasnodarsky with beef . 8 Rib Eye steak . 24 Ukha Donskaya with salmon and cod . 8 with shiitake and truffle mashed potatoes Traditional Okroshka .
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