DOCSLIB.ORG

Russian Restaurant & Vodka Lounge

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Russian Restaurant & Vodka Lounge Moscow on the hill Russian Restaurant & Vodka Lounge LATE NIGHT MENU Served Friday and Saturday 10pm -12am Appetizers Borscht Soup of the Day Bowl 5.95/Cup 3.95 Bowl 5.95/Cup 3.95 Classic Russian beet, cabbage and potato soup Ask your server for tonight‘s selection garnished with sour cream and fresh dill Pirozhki (Beef or Cabbage) 7.95 Blini with Chicken 7.95 Two filled pastries, served with Two crepes stuffed with braised chicken, dill-sour cream sauce served with sour cream Cheboureki 7.95 Moscow Fries 6.95 Ground lamb stuffed pastries puffed in hot oil, Basket of fried dill potatoes with served with tomato-garlic relish dipping sauces ZAKUSKI PLATE 8.95 DUCK FAT POTATOES 6.95 Local Russian charcuterie and cheeses Fingerling Potatoes, Mushrooms, Caramelized Onions, served with mustard, chutney and toasts Fresh Herbs, Garlic Crème ROASTED BEET SALAD 7.95 SCHNITZEL SANDWICH 12.95 Beets, greens, Candied Pecans, Goat Cheese, Crisp fried pork loin, Adjika Aoili, Lettuce, Tomato, Pomegranate vinaigrette Pickled Cabbage Wild Rice Cabbage Rolls 16.95 Beef Stroganoff 23.95 Pork, beef & wild rice filled cabbage leaves braised in Beef filet strips in black pepper sour cream sauce with vegetable sauce, garnished mushrooms & onion, parsley mashed potatoes, with sour cream and fresh dill vegetables of the day Hand-Made Dumplings Large $17.95 / Small $11.95 Siberian Pelmeni Dumplings Vareniki Dumplings (Vegetarian) Beef & pork filled dumplings brushed with butter, Ukrainian dumplings filled with potato & caramelized garnished with sour cream, served with vinegar onion, garnished with sour cream & fresh dill Peasant Pelmeni Beef & pork filled dumplings simmered and broiled with mushroom sauce & cheese PELMENI OR VARENIKI ST PAUL 9.95 Fried crisp with Bulgarian feta and a sweet and sour beet gastrique ON W TH E O C H S I L O L 371 Selby Ave. Saint Paul, MN 55102 M 651. 291. 1236 www. MoscowontheHill.com St. Paul Est. 1994 Moscow on the hill Russian Restaurant & Vodka Lounge LATE NIGHT MENU Served Friday and Saturday 10pm -12am Moscow Cocktails 6.95 Marusya Gold Moscow Mule House cherry vodka & Champagne A forgotten classic; vodka and ginger beer Cherry Manhattan Carousel House cherry vodka, House cherry, raspberry, citrus, pear vodkas, sweet vermouth & bitters sweet & sour & cranberry juice Bloody Russian White Nights Referent horseradish vodka, homemade Our version of the White Russian: with house Bloody Mary mix tiramisu vodka Skazka The Baryshnikov House cinnamon vodka & apple juice House raspberry vodka and sour Cherry Gimlet Pear Pressure House cherry vodka House pear vodka, Ace Pear cider, with lime juice a touch of brandy Russian Grog 7.95 Lemongrad Mulled wine infused with pears & fortified House citrus and giger vodkas with brandy, served hot or cold with Champagne Groosha Samovar Sangria Vodka, pear infused mulled wine, ginger beer, Pear infused mulled wine splash of lemonade served with champagne Desserts “White Russian” Tiramisu 7.95 Napoleon 7.95 Espresso & Kahlua macerated ladyfingers, Layers of puff pastry, fresh fruits Mascarpone cream, dusted with cocoa powder & vanilla bean custard Chocolate Ganache Tart 5.95 Gluten free pecan crust, whipped cream, fresh berries ON W TH E O C H S I L O L M 371 Selby Ave. Saint Paul, MN 55102 651. 291. 1236 St. Paul Est. 1994 www. MoscowontheHill.com.
Load more

Recommended publications
  • Alyonka Russian Cuisine Menu
    ZAKOOSKI/COLD APPETIZERS Served with your choice of toasted fresh bread or pita bread “Shuba” Layered salad with smoked salmon, shredded potatoes, carrots, beets and with a touch of mayo $12.00 Marinated carrot or Mushroom salad Marinated with a touch of white vinegar and Russian sunflower oil and spices $6.00 Smoked Gouda spread with crackers and pita bread $9.00 Garden Salad Organic spring mix, romaine lettuce, cherry tomatoes, cucumbers, green scallions, parsley, cranberries, pine nuts dressed in olive oil, and balsamic vinegar reduction $10.00. GORIYACHIE ZAKOOSKI/HOT APPETIZERS Chebureki Deep-fried turnover with your choice of meat or vegetable filling $5.00 Blini Russian crepes Four plain with sour cream, salmon caviar and smoked salmon $12.00 Ground beef and mushrooms $9.00 Vegetable filling: onion, carrots, butternut squash, celery, cabbage, parsley $9.00 Baked Pirozhki $4.00 Meat filling (mix of beef, chicken, and rice) Cabbage filling Dry fruit chutney Vegetarian Borscht Traditional Russian soup made of beets and garden vegetables served with sour cream and garlic toast Cup $6.00 Bowl $9.00 Order on-line for pickup or delivery 2870 W State St. | Boise | ID 208.344.8996 | alyonkarussiancuisine.com ENTREES ask your server for daily specials Beef Stroganoff with choice of seasoned rice, egg noodles, or buckwheat $19.95 Pork Shish Kebab with sauce, seasoned rice and marinated carrot salad $16.95 Stuffed Sweet Pepper filled with seasoned rice and ground beef $16.95 Pelmeni Russian style dumplings with meat filling served with sour cream $14.95
    [Show full text]
  • Favorite Foods of the World.Xlsx
    FAVORITE FOODS OF THE WORLD - VOTING BRACKETS First Round Second Round Third Round Fourth Round Sweet Sixteen Elite Eight Final Four Championship Final Four Elite Eight Sweet Sixteen Fourth Round Third Round Second Round First Round Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Blintzes Duck Confit Papadums Laksa Jambalaya Burrito Cornish Pasty Bulgogi Nori Torta Vegemite Toast Crepes Tagliatelle al Ragù Bouneschlupp Potato Pancakes Hummus Gazpacho Lumpia Philly Cheesesteak Cannelloni Tiramisu Kugel Arepas Cullen Skink Börek Hot and Sour Soup Gelato Bibimbap Black Forest Cake Mousse Croissants Soba Bockwurst Churros Parathas Cream Stew Brie de Meaux Hutspot Crab Rangoon Cupcakes Kartoffelsalat Feta Cheese Kroppkaka PBJ Sandwich Gnocchi Saganaki Mochi Pretzels Chicken Fried Steak Champ Chutney Kofta Pizza Napoletana Étouffée Satay Kebabs Pelmeni Tandoori Chicken Macaroons Yakitori Cheeseburger Penne Pinakbet Dim Sum DIVISION ONE DIVISION TWO Lefse Pad Thai Fastnachts Empanadas Lamb Vindaloo Panzanella Kombu Tourtiere Brownies Falafel Udon Chiles Rellenos Manicotti Borscht Masala Dosa Banh Mi Som Tam BLT Sanwich New England Clam Chowder Smoked Eel Sauerbraten Shumai Moqueca Bubble & Squeak Wontons Cracked Conch Spanakopita Rendang Churrasco Nachos Egg Rolls Knish Pastel de Nata Linzer Torte Chicken Cordon Bleu Chapati Poke Chili con Carne Jollof Rice Ratatouille Hushpuppies Goulash Pernil Weisswurst Gyros Chilli Crab Tonkatsu Speculaas Cookies Fish & Chips Fajitas Gravlax Mozzarella Cheese
    [Show full text]
  • Russian National Cuisine: a View from Outside
    International Journal of Innovation and Research in Educational Sciences Volume 6, Issue 2, ISSN (Online) : 2349–5219 Russian National Cuisine: A View from Outside Natalya V. Kravchenko Lomonosov Moscow State University, Russia. Date of publication (dd/mm/yyyy): 14/03/2019 Abstract – The article tackles the issue of how Russian national cuisine is perceived by foreigners. It compares Russians’ beliefs about their own national cuisine with foreigners’ observations about it and some encyclopedic facts about a number of “traditional” Russian dishes. As a research method, the cross-cultural comparison is used. As a result, it proves that some Russian dishes are not so Russian in origin and states that foreigners often find the taste of these dishes unusual. So, it may be challenging for representatives of one culture to adjust to another national cuisine. Keywords – Cultural Anthropology, Foreigners’ Travel-Notes and Observations, National Cuisines and Russian National Cuisine. I. INTRODUCTION Nowadays we live in a global world or so called “global village” connected with each other by different means of transport and communication. It’s becoming incredibly easy to explore other nations and cultures either by travelling or by using social media. It has resulted in such branches of humanities as cross-cultural studies and cultural anthropology being on peak of their demand. Here I would like to pay special attention to cultural anthropology. As a branch of academia it tackles the issue of a person’s cultural development including all knowledge from Humanities. (1) In this paper I will stick to a relatively new field of cultural anthropology called history of everyday life culture.
    [Show full text]
  • Flavors of Eastern Europe & Russia
    Name Date Class Section 5 Eastern Europe & Russia Flavors of Eastern Europe & Russia Directions: Read this article and then answer the "Reading Check" questions that follow. Complete the "Appli­ cation Activities" as directed by your teacher. It's time to stretch your imagination. If you've never been to the area of the world in this section, it may be difficult to imagine its vastness. If you were to travel all the way across Russia, for example, you would pass through eleven time zones. This part of the world includes countries with names that aren't easy to pronounce—or spell. Some may be more familiar to you than others. With the world continually "growing smaller," however, you'll find that far­ away places are gradually becoming more familiar. To begin your look at this part of the world, move east from Western Europe. There you'll find the coun­ tries of Eastern Europe. Even farther east lie Russia and the independent republics. While many of these coun­ tries share certain foodways, they also have distinctions that set cuisines apart. sus nations of Armenia, Azerbaijan (a-zuhr-by- Identifying the Countries JAHN), and Georgia are also among the repub­ The area of the world covered in this section lics. These three countries share the Caucasus includes the single largest country in the world. Mountains. It also contains some of the most recently created countries. Food Similarities • Eastern Europe. The Eastern European coun­ tries include Estonia, Latvia (LAT-vee-uh), and Countries in Eastern Europe, Russia, and the Lithuania (li-thuh-WAY-nee-uh), which are independent republics season many of their dishes often called the Baltic States because they're on with many similar ingredients: onions, mushrooms, the Baltic Sea.
    [Show full text]
  • Final Mdr to Go
    BREADS SHARING BOARDS BREAD BASKET 5 VG DINNER CHEESE BOARD 9 single /18 three VG local & European fresh breads, herb butter & fig jam from 4pm to 9:00pm selection of local & European artisan cheeses, CRUNCHY BAVARIAN GARLIC BREAD 7 VG side of fig jam, crostini dark seeded bread, garlic, yogurt & horseradish dip PASTASORECCHIETTE WITH MEATBALLS 16 Southern Italian style pasta shells, sauteed veggies, GRILLED(3) grilled bratwurst BRAT SAUSAGE sausages, BOARD 20 SOUPS house-ground chicken meatballs, tomato & crunchy Bavarian bread & horseradish sauce, (askCHEF’S our DAILYfriendly PICK staff) 6 onion sauce, topped with ricotta salata cheese side housemade pickled veggies LAGMAN 18 “BORSCHT” BEETS & CABBAGE SOUP 9 Central Asian style vegetables stew with CHARCUTERIE TASTING BOARD 25 Ukrainian style soup, beets & cabbage, all natural salamis and cured meats, lamb stock and pieces, fresh dill garnish, lamb stock & pieces, served over fresh Asian noodles artisan cheeses, side fig jam & crostini, toasted Bavarian dark bread & side of sour cream crispy garlic bread, yogurt & horseradish sauce DUMPLINGS POTATO “VARENIKI” DUMPLINGS 15 VG SALADSadd protein: chicken 4, lamb 7, salmon 8 Lithuanian style, handmade potato dumplings, DESSERTS topped with caramelized onions & Shiitake mushrooms ( SERVED ALL DAY ) SEASONAL SALAD 13 GF V organic arugula, butternut squash, beets, goat cheese, VG VG pomegranate & sunflower seeds, wine vinaigrette SPINACHhandmade dumplings “VARENIKI” filled withDUMPLINGS spinach & Feta 15 cheese, 8housemde LAYER multi-layered
    [Show full text]
  • 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 .
    [Show full text]
  • Middle Eastern Cuisine
    MIDDLE EASTERN CUISINE The term Middle Eastern cuisine refers to the various cuisines of the Middle East. Despite their similarities, there are considerable differences in climate and culture, so that the term is not particularly useful. Commonly used ingredients include pitas, honey, sesame seeds, sumac, chickpeas, mint and parsley. The Middle Eastern cuisines include: Arab cuisine Armenian cuisine Cuisine of Azerbaijan Assyrian cuisine Cypriot cuisine Egyptian cuisine Israeli cuisine Iraqi cuisine Iranian (Persian) cuisine Lebanese cuisine Palestinian cuisine Somali cuisine Syrian cuisine Turkish cuisine Yemeni cuisine ARAB CUISINE Arab cuisine is defined as the various regional cuisines spanning the Arab World from Iraq to Morocco to Somalia to Yemen, and incorporating Levantine, Egyptian and others. It has also been influenced to a degree by the cuisines of Turkey, Pakistan, Iran, India, the Berbers and other cultures of the peoples of the region before the cultural Arabization brought by genealogical Arabians during the Arabian Muslim conquests. HISTORY Originally, the Arabs of the Arabian Peninsula relied heavily on a diet of dates, wheat, barley, rice and meat, with little variety, with a heavy emphasis on yogurt products, such as labneh (yoghurt without butterfat). As the indigenous Semitic people of the peninsula wandered, so did their tastes and favored ingredients. There is a strong emphasis on the following items in Arabian cuisine: 1. Meat: lamb and chicken are the most used, beef and camel are also used to a lesser degree, other poultry is used in some regions, and, in coastal areas, fish. Pork is not commonly eaten--for Muslim Arabs, it is both a cultural taboo as well as being prohibited under Islamic law; many Christian Arabs also avoid pork as they have never acquired a taste for it.
    [Show full text]
  • A TASTE of NEW YORK in EVERY BITE! Folks, We Know These Times Are Hard for All of Us
    DELICATESSEN RESTAURANT & BAKERY A TASTE OF NEW YORK IN EVERY BITE! Folks, we know these times are hard for all of us. What was normal isn’t anymore. What’s new isn’t normal. As we move cautiously through these difficult and historic times, we do promise to try our best to give you the best experience we can while keeping everyone as safe and healthy as is humanly possible. But we are human. We ask for your patience, understanding and cooperation. If we err, it is on the side of caution. We have missed you, and we are glad to have an opportunity to serve you again. Together we will get through this rough time. So Eat, Enjoy and Relax. SSHARABLE ARABLE NOSNOSHES ES DAIRY VARIETY OUR FAMOUS CHOPPED LIVER 15.95 One...Singular Blintzsation Every Little Bite You Take REUBIES - Crispy reuben dumplings w/russian 14.95 SCHMUTZY FRIES - Pastrami cheese fries 12.95 Homemade Cheese Blintzes (3) HOT SPINACH SCHMEAR W/BAGEL CHIPS 14.95 16.95 CRISPY “ZAFT” TOTS - Pastrami, cheese & potato 10.95 FRIED KREPLACH 3) 7.95 6) 13.95 Served w/strawberry or blueberry preserves add 1.00 LOX N LATKES 16.95 POTATO PIROGEN - BOILED OR FRIED 3) 7.95 6)13.95 APPETEASERS Served w/onions & sour cream or apple sauce POTATO PANCAKES (3) 15.95 STUFFED KISHKA (DERMA) 1) 10.95 2) 13.95 Served w/sour cream or apple sauce HUNGARIAN STUFFED CABBAGE (1) 13.95 IMPOSSIBLE STUFFED CABBAGE (1) (vegan) 14.95 SOME LIKE IT HOT! UKRAINIAN MEATBALLS IN BROWN GRAVY (3) 11.95 Served w/cole slaw & choice of house cut fries or mashed potatoes SWEET & SOUR MEATBALLS (3) 11.95 Sub.
    [Show full text]
  • Course Desserts Starters Soups Salads Hot Beve Ages
    SALADS DESSERTS Tabbouleh salad Bulgur salad with fresh Castle cheesecake Home-made cheesecake g vegetables, regional goat g served with raspberry sauce — zł cheese and parsley — zł Lettuce served with smoked oyal lettuce goose breast, hard cheese Ice cream dessert g from Korycin, seasonal g Ice cream dessert — zł vegetables, marinated — zł pear and sesame sauce MAIN COLD COURSE DRINKS Lithuanian Kreplach and Traditional Jewish fried bread kvass from a barrel 0,5 l STARTERS tabbouleh salad dumpling with poultry and g vegetable stuffi ng served with — zł — zł tabbouleh salad HOT Potato pie from Dumplings fi lled with roast BEVEAGES PEPSI Goose dumplings 0,2 l elcome to the Ca le e aurant. We have Podlasie region Crispy potato pie served g goose served with pepper — zł created a unique place where regional g with mushroom sauce — zł gravy and marinated ginger hi ory and cuisine come together. For centu- — zł Black co ee 180 ml ries Tyocin had been a melting pot of Polish, Lithuanian dumplings Traditional Lithuanian — zł dumplings stuffed with local Lithuanian, Jewish, uthenian and Tatarian Goose pâté Creamy goose pâté served g UP g with home-made bread beef served with mustard and 0,2 l cultures. The ri heritage in ired us while we — zł — zł were creating the dishes made from the fresh — zł and cranberry mousse honey gravy local ingredients. We use only high quality sea- Cheburei Traditional dish of Crimean Espresso sonal produ s that is why our menu anges Marinated Marinated hard cheese from 50 ml g Tatars; deep-fried dumplings — zł depending on the time of the year.
    [Show full text]
  • Russian Pelmeni
    Adapted from RusCuisine.com Russain Pelmeni 3 c all‐purpose flour 1 t salt 1 t sugar 3 eggs 1/2 c very hot water 1/2 lb. ground pork 1/2 lb. ground beef 1 onion Pinch of rosemary Pinch of thyme Sift the flour, salt and sugar and pile on to a clean surface. Beat the eggs and water in a small bowl. Begin slowly adding egg mixture to the flour two tablespoons at a time. Try to incorporate the liquid into the flour as much as possible. The dough will soon become moist, keep adding the water and knead vigorously each time. Mix enough liquid until the dough is soft enough to manage, but resilient to the touch. Roll the dough into a ball, wrap it in plas‐ tic wrap and refrigerate for 30‐40 minutes. Next in a food processor combine the pork, beef, onions and seasonings. Mix together well. Set aside in a bowl for use as the filling. Once the dough has been chilled, remove and roll out onto a floured surface. Roll the dough as thinly as possible, approximately 1/32 of an inch, or until almost translucent. Use a biscuit cutter or a glass to cut out circles in the dough. Place a teaspoon of the filling into the center of each dough circle and then fold it in half. Press the edges together to make a tight seal. (If freezing, they are now ready to place in a freezer bag for use at a later date.) Finally, boil a large pot of water with a t of salt.
    [Show full text]
  • Literature in Translation Sampler
    LITERATURE IN TRANSLATION SAMPLER Fall 2019 www.academicstudiespress.com CONTENTS Farewell, Aylis: A Non-Traditional Novel in Three Works Akram Aylisli | Translated by Katherine E. Young Night and Day Abdulhamid Sulaymon o’g’li Cho’lpon | Translated by Christopher Fort Beyond Tula: A Soviet Pastoral Andrei Egunov-Nikolev| Translated by Ainsley Morse Russian Cuisine in Exile Alexander Genis & Pyotr Vail | Translated by Angela Brintlinger & Thomas Feerick Where There is Danger Luba Jurgenson | Translated by Meredith Sopher 21: Russian Short Prose from an Odd Century Edited by Mark Lipovetsky The Raskin Family: A Novel Dmitry Stonov | Translated by Konstantin Gurevich & Helen Anderson With a foreword and afterword by Leonid Stonov www.academicstudiespress.com Copyrighted material. Do not duplicate. Farewell, Aylis A Non-Traditional Novel in Three Works A K R A M A Y L I S L I T r a n s l a t e d b y K A T H E R I N E E . Y O U N G Edited by REBECCA RUTH GOULD Copyrighted material. Do not duplicate. Translation of this manuscript was funded by a 2017 Translation Fellowship from the National Endowment for the Arts. Library of Congress Cataloging-in-Publication Data Names: Əylisli, Əkrəm, author. | Young, Katherine E. (Poet), translator. | Container of (expression): Əylisli, Əkrəm. Yəmən. English. | Container of (expression): Əylisli, Əkrəm. Daş yuxular. English. | Container of (expression): Əylisli, Əkrəm. Möhtəşəm tıxac. English. Title: Farewell, Aylis: a non-traditional novel in three works / by Akram Aylisli; translated from the Russian by Katherine E. Young. Description: Brighton, MA: Academic Studies Press, 2018.
    [Show full text]
  • Room Service.Cdr
    ROOM SERVICE to make an order, please, contact the lobby bar 07:00- 21:00 111 appetizers Assorted vegetables cucumbers. tomatoes, sweet peppers, Tartar sauce | 70/70/60/50 210 Assort ed meat beef tongue, ham, smoked sausage, horseradish sauce | 150/10/10/30 430 Cheese platter gouda, rossiysky, parmesan, feta, walnuts | 200/25/15 450 Salmon tartar horseradish sauce, radish, cucumber, dark bread | 115/20 400 Salted herring with boiled potatoes 100/100/20/20/10 210 Cheese sticks 150/50 210 Rye croutons with garlic sauce 150/30 130 salads Caesar with chicken 150/50 350 Caesar with shrimps 110/40 500 Greek salad 220 270 Chicken with peanuts and soy-sesame dressing vegetables, Chinese cabbage, cilantro | 200 250 Honey glazed red beets with Feta cheese walnuts, Romain salad, honey | 180 190 Fried salmon with poached egg mix salad, lemon dressing | 125/40 390 Salad with fried squids and shrimp chips 300 190 Salad with tongue, vegetables and spicy sauce 250 420 soups Chicken broth with housemade noodles and chicken 25/250/5 210 Borsсht with bread roll and smetana 7 0/250/30/30 300 Salmon soup 50/250 350 Meat Solyanka 45/250/20 230 Сream soup with mushrooms and poached egg 300/40 260 pasta dumplings Pelmeni with beef & pork served with broth, smetana, green onion and vinegar | 180/60/30 250 Pelmeni with chicken served with smetana, green onion and vinegar | 180/50/20 240 Fried Pelmeni with beef&pork, sweet chili sauce and vegetables 180/50/25 290 Spaghetti Carbonara bacon, cream, egg yolk, parmesan cheese | 260 360 Spaghetti with chicken breast
    [Show full text]