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Soups Cold Starters Hot Meat Dishes Hot Fish Dishes COLDSTARTERS STEAKS HOTMEATDISHES quick pickled/salted cucumbeRs (100 g) 250 bRuschetta with smoked muRmansk cod 790 chicken bReast with tomato sauce����� 590 tuRkey cutlets with mashed potatoes���� 790 – with confit duck��������������������� 890 BLACKANGUSBEEF, eal liveR pate with cRispy toasts ����� home-style beef patties baked faRm chicken v 450 – with kamchatka cRab���������������1690 18MONTHS,GRAINFED(200DAYS) with mashed potatoes ����������������� 650 with idaho potatoes ������������������� 850 pacific herring vitello tonnato����������������������� 850 eal cheeks ��������������������������� with waRm fRied potatoes �������������� PRIMESTEAKS veal liveR with fRied onion������������ 690 v 890 450 thin sliced young veal with tuna sauce PREMIUM beef stRoganoff “Ribeye” ������������ 950 filet mignon ���������180/250g 3290/3790 DRY-AGEDBEEF bRaised oxtails with vegetables �������� 690 herring foRshmak homemade mozzaRella 14 day wet aged —300/500g— chopped cutlet “pleskavitsa” with Rye bRead and apple�������������� 490 poRk steak with fRench fRies with seasonal tomatoes���������������� 890 tRiploin 350/500g with potatoes idaho ������������������ 1290 NY s . 2390/2990 ibeye����������������������� and tRuffle salt ����������������������� 750 smoked white bacon R 4590/5490 salmon and avocado taRtaRe ����������� 890 21 day wet aged faRm duck baked in honey glaze ������1390 with Russian boRodinsky bRead��������� 490 pozhaRskie cutlets with mashed Ribeye ���������������350/500g 3690/4190 tuna taRtaRe with avocado������������1090 potatoes and mushRoom sauce ���������� 750 lamb stew with stewed vegetables���1490 pickled poRcini mushRooms���������������� 690 21 day wet aged assoRted dRy-cuRed sausages���������1690 STEAKSONTHEBONE baked tuRkey leg ���������������������� 790 Rack of lamb�������������������������1790 cold appetiseR of thRee types of meat CHOICESTEAKS (21DAYWETAGED) (beef tongue, cold boiled poRk, Roast beef)790 burrata with Red tomatoes�����������1590 ilet mignon . .180/250g —100g— – with black tRuffle �����������������1990 f 2890/3590 pRime beef taRtaRe with mustaRd dRessing750 14 day wet aged stRiploin����������������������������� 890 – with black tRuffle ����������������� 1090 assoRted cheese����������������������1990 NY stRiploin. .350/500g 2190/2790 shoRtloin���������������������������� 890 21 day wet aged tomahawk steak��������������������� 1090 Ribeye ���������������350/500g 3190/3990 SPECIALTYDISHES pRime beef caRpaccio with Red tomatoes celeRy caRpaccio with pecoRino 21 day wet aged Ribeye������������������������������ 1090 aRugula and paRmesan caRpaccio and black tRuffle COOKEDATYOURTABLE tagliata fRom stRiploin 890 950 1050 PLATINGYOURSTEAKWITH24KGOLDLEAF 2500 with baked vegetables����������������1490 new style caRpaccio ������������������1490 BBQ Сalbi maRbled Ribs�������������� 2590 aRtaRe steak ������������������������ veal caRpaccio with black tRuffle heaRt of a ReindeeR t 1490 and paRmesan caRpaccio DEGREESOFSTEAKDONENESS DishesofJapaneseKobe 1090 1090 pRepaRe it youRself Right at youR table marbledbeef BLUE, 36–39 °c MEDIUM, 50–53 °c boiled shabu-shabu����������������15 900 black angus maRbled beef RaRe, 40–42 °c MEDIUM WELL, 56–60 °c on a hot stone������������������������1890 fRied yaki shabu-shabu������������15 900 WELL DONE, 63–66 °c SALADS MEDIUM RaRe, 45–47 °c Theservingincludesrawpremiummeat sushi 2 pcs ��������������������������2500 andavolcanicrockheatedto300-400°С Russian salad with beef��������������� 490 gReek salad ��������������������������� 690 SAUCESFORMEAT BUTTERFORSTEAKS homemade salad fRom tomatoes, lettuce with peaR, avocado 50g 15g cucumbeRs and gReens����������������� 490 and goat cheese ����������������������� 790 BBQ �����������������������������������150 goRgonzola ����������������������������� 90 salad with cRispy eggplants gReen salad with shRimps and squid���� 890 with tomatoes/peaches ����������������� 690 NY�������������������������������������150 gaRlic and heRbs������������������������ 90 Roast beef with lettuce, celeRy HOTFISHDISHES berry sauce ��������������������������� 180 “Ribeye” gReen salad����������������� 590 and honey mustaRd dRessing ����������� 950 tRuffle���������������������������������� 90 tRuffle�������������������������������� 180 shRimps with gaRlic and heRbs��������� 890 halibut with cashew and dRied tomatoes1190 – with cRab and shRimps��������������� 960 waRm salmon salad������������������� 1190 chipotle and lime������������������������ 90 peppeR����������������������������������190 baked cod with mashed potatoes seabass with tomatoes ��������������� 1290 salad with shRimps, avocado and zucchini 650 nicoise salad ������������������������ 1290 mushRoom������������������������������190 mushRoom������������������������������� 90 and poached egg����������������������� 890 faRoe island salmon steak caesaR salad with chicken ������������� 690 salad with kamchatka cRab with caviaR sauce ���������������������1390 pike cutlet – with shRimps ������������������������ 790 and avocado �������������������������� 1890 HOTSTARTERS with zucchini saute and spinach�������� 890 octopus with mashed potatoes��������1490 SOUPS gRilled gReen coRn�������������������� 350 chevapchichi with fRench fRies �������790 1 poRtion / 1/2 1 poRtion / 1/2 GARNISH Julienne with chicken bone marrow homemade chicken soup�����������290/190 “Ribeye” special and mushRooms ������������������������ 390 with Russian boRodinsky bRead�������� 790 basmati Rice ����������������������������190 potato gRatin�������������������������� 390 solyanka soup��������������������� 390/290 – with seafood������������������������ 550 Ream of pumpkin cappuccino soup mashed potatoes �����������������������190 buckwheat with poRcini mushRooms���� 450 c 390/240 gRilled avocado dRessed andalusian gazpacho������������������� 490 caulifloweR with paRmesan������������ 450 fRench fRies ��������������������������� 250 chaRcoal gRilled vegetables����������� 450 pea soup with smoked meat�������� 390/250 with tomato salsa ��������������������� 850 “Ribeye” special okRoshka BBQ chicken wings�������������������� 550 Roasted potatoes with onion ���������� 250 mashed potatoes with black tRuffle���� 490 kostRoma style cabbage soup ����� 390/250 BBQ poRk Ribs with cole slaw salad���� 850 spinach saute�������������������������� 590 soup made with kefiR/with kvasR ������� 490 gReek pie with cheese and spinach�����590 potatoes baked sorrel soup���������������������� 390/290 chef’s salted salmon in foil with gaRlic oil ������������������� 390 chaRcoal gRilled aspaRagus ����������� 790 “Ribeye” boRsch����������������� 490/350 cRispy patties with beef tails���������� 590 with zucchini fRitteRs ����������������� 890 soup with foRest mushRooms����� 390/290 cReamy soup assoRted faRm sausages��������������� 750 baked eggplant with cRab������������ 1290 cold boRsch��������������������������� 390 with noRwegian salmon����������� 750/390 PASTA bRead basket BURGERS spaghetti tagliatelle with poRcini mushRooms 250 with tomato sauce ����������������������������590 and black tRuffle����������������1290 spaghetti bolognese ������������� 690 please tell youR waiteR if you have any food alleRgy to ceRtain pRoducts mini buRgeRs “Ribeye” buRgeR beef bRisket buRgeR seafood spaghetti ��������������������������1490 this bRochuRe is an adveRtising mateRial. pRice list with output weight and eneRgy value is on the consumeR infoRmation boaRd. – in tomato sauce ��������������������������1590 available upon the fiRst Request. the pRice list with output weight, nutRition and eneRgy value and otheR 790 890 950 tagliatelle infoRmation, corresponding to the law of the Russian fedeRation of 07.02.1992 n 2300-1 on consumeRs’ with guinea fowl Ragout ������������ 890 caRbonaRa with kamchatka cRab . 1690 Rights pRotection and the Rf goveRnment Regulation of 15.08.1997 n 1036, is on the consumeR boaRd. the food industRy pRoducts and seRvices comply with RequiRements of the all-union state standaRd 30390-2013. payment shall be made in Rubles oR by main cRedit caRds.
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