Cold Appetizers and Salads Hot Appetizers

Total Page:16

File Type:pdf, Size:1020Kb

Cold Appetizers and Salads Hot Appetizers COLD APPETIZERS AND SALADS ANTIPASTI 280 g 820 Basturma, Bresaola, Parma ham, Goya cheese, Brie cheese, Dorblu cheese, grapes SALAD WITH LENTIL AND GREEK CHEESE 350 g 560 dried cranberries, sweet potatoes, onions, celery, mint, lemon dressing BURRATA CHEESE 270 g 990 tomatoes, basil, olive oil SHOPSKA SALAD 300 g 680 cucumbers, tomatoes, onions, baked pepper, Feta cheese, olives, garlic oil SALAD WITH ARTICHOKES, SWEET TOMATOES AND ICEBERG SALAD 270 g 520 young peas, onion TUNA TARTAR 150 g 790 green sauce KAMCHATKA CRAB AND AVOCADO SALAD 200 g 950 cucumber, quail egg, iceberg salad, red caviar, rucola, Spicy sauce HERRING FORSHMAK WITH GREEN APPLE 150 g 420 egg, rye croutons, red caviar HOT APPETIZERS GRILLED TIGER SHRIMPS 270 g 1380 ginger sauce STEWED ARTICHOKES WITH TOMATO CREAM SAUCE 230 g 690 BAKED EGGPLANT WITH HUMMUS,CHEESE AND TOMATO SALSA 220 g 570 ENU DISCOUNT 20 % M ON WEEKDAYS FROM 12:00 TO 16:00 Spicy dish Chef’s choice Vegetarian dish If you require any additional information concerning the nutrition value and have any concerns regarding food allergies, please contact your server. All prices are listed in rubles and include 18% VAT. Payment is accepted in Russian rubles or major credit cards. If you are a hotel resident you may charge your bill to your room. Terms and conditions apply. 01/10/2017 SOUPS ONION SOUP 220 g 420 cheese crouton BULL-TAIL SOUP 345 g 490 celery, parsley RUSSIAN BORSCH 250|30|50 g 570 beef , warm garlic patty, sour cream TOM YAM WITH SHRIMPS 390 g 780 TOMATO SOUP WITH SEAFOOD 350 g 790 shrimp s, mussels, sea scallops MAIN DISHES TUNA STEAK ON BASIL RISOTTO 200 g 1100 SEA BASS FILLET ON BAKED EGGPLANT 350 g 1100 350 g 1100 lemon oil TURKEY CUTLETS 320 g 790 homemade stewed vegetables DUCK BREAST WITH APPLE CHUTNEY 120|100|30 g 980 Unagi sauce GRILLED VEAL WITH MOZZARELLA 390 g 1650 tomatoes with basil and mint, zucchini, asparagus BEEF FILLET ON BAKED VEGETABLES 340 g 1420 red wine sauce STEWED LAMB SHOULDER ON PERLOTTO 290 g 990 mushrooms, olives ENU DISCOUNT 20 % M ON WEEKDAYS FROM 12:00 TO 16:00 Spicy dish Chef’s choice Vegetarian dish If you require any additional information concerning the nutrition value and have any concerns regarding food allergies, please contact your server. All prices are listed in rubles and include 18% VAT. Payment is accepted in Russian rubles or major credit cards. If you are a hotel resident you may charge your bill to your room. Terms and conditions apply. 01/10/2017 LOCAL FLAVOR KAMCHATKA CRAB AND AVOCADO SALAD 200 g 950 cucumber, quail egg, iceberg salad, red caviar, rucola, Spicy sauce MEAT PLATTER 200 g 850 roast beef, spicy pork belly, Pastrami, veal tongue ASSORTED RUSSIAN SPECK 280 g 490 smoked, salted, pickled and stewed speck pickled cucumbers, green onions, marinated cherry tomatoes, marinated garlic, horseradish, mustard RUSSIAN BORSCH 250|30|50 g 570 beef, warm garlic patty, sour cream HOMEMADE DUMPLINGS «PELMENI» 250|30 g 790 with beef and pork in broth with sour cream and herbs BEEF STROGANOFF 300|150 g 1250 mashed potatoes, mushroom sauce, cornichons PASTA AND RISOTTO SPAGHETTI "BLACK RUSSIAN" 250 g 1100 black spaghetti, red caviar, cream sauce with Kamchatka crab SPAGHETTI WITH CUTTLEFISH INK AND ARTICHOKES 250 g 720 broccoli, tomatoes, herbs, vegetable sauce SPELT FUSILLI WITH ASPARAGUS, YOUNG CHEESE AND SALTED SALMON 300 g 910 cheese sauce RISOTTO WITH SCALLOPS 345 g 1100 SHRIMPS RISOTTO, TOMATOES AND SPINACH 375 g 970 ENU DISCOUNT 20 % M ON WEEKDAYS FROM 12:00 TO 16:00 Spicy dish Chef’s choice Vegetarian dish If you require any additional information concerning the nutrition value and have any concerns regarding food allergies, please contact your server. All prices are listed in rubles and include 18% VAT. Payment is accepted in Russian rubles or major credit cards. If you are a hotel resident you may charge your bill to your room. Terms and conditions apply. 01/10/2017 CHARCOAL GRILL DISHES NEW YORK STEAK 250 g 1990 R IB-EYE STEAK 300 g 2350 G RAND T-BONE STEAK 550 g 4200 S ALMON STEAK 160 g 1250 G RILLED SEA BASS 400 g 1590 F ARMERS GRILLED CHICKEN 315|115 g 890 semisalted cucumber, green salad, olive oil Sauce pepper sauce with red wine 40 g barbecue sauce 40 g herbal butter 40 g sour cream and mushroom sauce 40 g Por to sauce 40 g Tkemali 40 g Adjika 40 g creamy white wine and lime sauce 40 g Garnish 350 French fries 100 g spinach with garlic sauce 100 g mashed potatoes 200 g rice 150 g grilled vegetables 150 g pearl barley 100 g stewed vegetables 150 g mixed green salad 50 g buckwheat 100 g fried baby potatoes 150 g steamed |grilled asparagus 100 g 390 ENU DISCOUNT 20 % M ON WEEKDAYS FROM 12:00 TO 16:00 Spicy dish Chef’s choice Vegetarian dish If you require any additional information concerning the nutrition value and have any concerns regarding food allergies, please contact your server. All prices are listed in rubles and include 18% VAT. Payment is accepted in Russian rubles or major credit cards. If you are a hotel resident you may charge your bill to your room. Terms and conditions apply. 01/10/2017 STONE BAKED PIZZA HOMEMADE FOCACCIA 240 g 350 Your choice: with olive oil and herbs or with tomatoes and herbs PIZZA MARGARITA 400 g 700 tomato sauce, Mozzarella, basil PIZZA «QUATTRO FORMAGGI» 390 g 790 tomato sauce, Mozzarella, blue cheese, Parmesan, Cheddar, pistachios PIZZA «MOSCOW» 440 g 850 tomato sauce, Mozzarella, salmon, tiger prawns, rucola PIZZA «ARTYASHOK» 450 g 820 tomato sauce, Mozzarella, Parma ham, artichoke, Spanish olives You may make your own pizza by adding ingredients for your choice 60 smoked salmon 20 g mushrooms 20 g bacon 20 g cherry tomatoes 20 g chicken filet 20 g onion 20 g smoked beef 20 g artichokes 20 g salami Milano 20 g olives 20 g capers 20 g cheese 20 g ENU DISCOUNT 20 % M ON WEEKDAYS FROM 12:00 TO 16:00 Spicy dish Chef’s choice Vegetarian dish If you require any additional information concerning the nutrition value and have any concerns regarding food allergies, please contact your server. All prices are listed in rubles and include 18% VAT. Payment is accepted in Russian rubles or major credit cards. If you are a hotel resident you may charge your bill to your room. Terms and conditions apply. 01/10/2017 SUSHI EBI |shrimp pcs 30 g 190 SAKE|salmon pcs 40 g 180 TEKA|tuna pcs 40 g 170 UNAGI|smoked eel pcs 40 g 170 PHILADELPHIA|salmon, cream cheese pcs 45 g 190 KAMCHATKA|salmon, red caviar pcs 45 g 210 WAKAME|marinated chukka pcs 30 g 140 SPICY SUSHI SPICY EBI|shrimp pcs 30 g 190 SPICY SAKE|salmon pcs 40 g 180 SPICY TEKA|tuna pcs 40 g 180 SPICY UNAGI|smoked eel Pcs 40 g 180 ROLLS KAPPA MAKI|cucumber 6 pcs 120 g 450 AVOCADO MAKI|avocado 6 pcs 120 g 490 SAKE MAKI|salmon 6 pcs 120 g 570 PICY SAKE MAKI| S spicy salmon 6 pcs 220 g 590 SPICY TEKA MAKI|spicy tuna 6 pcs 220 g 590 CALIFORNIA 8 pcs 240|265 g 790|820 tiger shrimp or crab meat, cucumber, avocado, tobiko caviar PHILADELPHIA 8 pcs 300 g 740 cream cheese, salmon, cucumber, avocado, eel DRAGON 8 pcs 210 g 850 cucumber, avocado, cream cheese, tobiko caviar, eel, sesame All sushi, rolls and assorted sets are served with soy sauce, ginger and wasabi 30|15|5 g AILY FROM 12:00-23:00 D ENU DISCOUNT 20 % M ON WEEKDAYS FROM 12:00 TO 16:00 Spicy dish Chef’s choice Vegetarian dish If you require any additional information concerning the nutrition value and have any concerns regarding food allergies, please contact your server. All prices are listed in rubles and include 18% VAT. Payment is accepted in Russian rubles or major credit cards. If you are a hotel resident you may charge your bill to your room. Terms and conditions apply. 01/10/2017 SALAD CHUKKA SALAD 150 g 380 marinated chukka, lemon, peanut sauce ASSORTED SETS VEGETARIAN SET 6|6|3 pcs 500 g 790 kappa maki, avocado maki, chukka SPICY SET 4|4|1|1|1|1 pcs 610 g 1650 spicy sake maki, spicy teka maki, spicy sake, spicy teka, spicy ebi, spicy unagi MINI SET 4|4|1|1|1|1 pcs 460 g 1420 philadelphia roll, california roll, ebi, teka, spicy ebi, spicy teka DOUBLETREE SET 4|4|4|4|1|1|1|1|1|1|1|1 pcs 730 g 2590 california roll, dragon roll, sake maki, spicy teka maki, sake, ebi, teka, unagi, spicy sake, spicy teka, spicy ebi, spicy unagi All sushi, rolls and assorted sets are served with soy sauce, ginger and wasabi 30|15|5 g DAILY FROM 12:00-23:00 ENU DISCOUNT 20 % M ON WEEKDAYS FROM 12:00 TO 16:00 Spicy dish Chef’s choice Vegetarian dish If you require any additional information concerning the nutrition value and have any concerns regarding food allergies, please contact your server. All prices are listed in rubles and include 18% VAT. Payment is accepted in Russian rubles or major credit cards. If you are a hotel resident you may charge your bill to your room. Terms and conditions apply. 01/10/2017 DESSERTS ASSORTED ICE CREAM (1 scoop) 50 g 150 vanilla, chocolate, strawberry, pistachio, caramel ASSORTED SORBETS (1 scoop) 50 g 150 lime, pear, raspberry and strawberry, mango VIENNA APPLE PIE 200 g 510 MANGO AND PASSION FRUIT CHEESECAKE 115 g 590 CRANBERRY CAKE 140 g 550 NAPOLEON CAKE 210 g 540 POPPY SEED CAKE 170 g 490 ASSORTED CHEESE PLATTER 210 g 810 Brie, Goya, Blue Cheese, grapes, lemon confiture ENU DISCOUNT 20 % M ON WEEKDAYS FROM 12:00 TO 16:00 Spicy dish Chef’s choice Vegetarian dish If you require any additional information concerning the nutrition value and have any concerns regarding food allergies, please contact your server.
Recommended publications
  • Sauces Reconsidered
    SAUCES RECONSIDERED Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Rowman & Littlefield Executive Editor: Suzanne Staszak-Silva ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropol- ogy, sociology, literature, and the arts focus on food. The mission of Row- man & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general inter- est series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nine- teenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Law- son Gray and Adriana Almazán Lahl The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope Food History Almanac: Over 1,300 Years of World Culinary History, Cul- ture, and Social Influence, by Janet Clarkson Cooking and Eating in Renaissance Italy: From Kitchen to Table, by Kath- erine A.
    [Show full text]
  • Startert & Salads
    STARTERT & SALADS Soft salted salmon with toast and green cream 100 gr 320 Herring with marinated red onion and boiled potato 240 gr 350 Home made pancakes with red caviar and traditional garnish 110/45/60 gr 560 Mini patties with the stuffing of Your choice (with cabbage and egg / meat / fish) 105 gr 300 Home made roast beef with marinated vegetables and pearl leek 130 gr 440 Russian salad "Olivie" with roasted quails and crayfish 245 gr 580 Salad with crab meat, smoked trout and ice-cream of crustaceans with anise 200 gr 640 Assorted fish 220 gr 890 Assorted meat 180 gr 690 Assorted pickles 220 gr 410 Vegetable salad with aromatic herbs, walnuts and wine vinegar dressing 300 gr 420 Cold red lobio - Salad of red beans with pomegranate 180 gr 450 Gibzhaliya - suluguni cheese with nadugi stuffed with mint and coriander 165 gr 490 Roasted red peppers stuffed with a spicy nuts 95 gr 350 Grilled eggplant with aromatic herbs and walnuts 100 gr 350 Spinach Pkhali 100 gr 350 Assorted vegetable snacks stuffed with spicy walnut 485 (Baked peppers, eggplant and spinach pkhali) 140 gr Satsivi - pieces of boiled chicken with "Bazhe" sauce of walnuts, onions 460 and Georgian spices 260 gr Grilled beef salad with crunchy vegetables 160 gr 690 Vegeterian Spicy Russian Georgian Thai European Menu is valid from 11 am till 23 pm. From 23 pm till 11 am night menu is valid Dear guests, the 8% of total amount of your check will be charged additionally as a service charge. All prices are in rubles and include VAT.
    [Show full text]
  • RIGI Menu ENG October
    COLDS MAIN DISHES MAIN HOTS APPETIZERS Everything new is a well-forgotten old. Our gastronomic douqan is a new enterprise and a part of our history and culture that always has decorated our capital city as well as the whole country. The culture of douqan has flourished in Georgia in XVIII-XIX centuries. With their colorful environment and rich menus, you could have come across them in whatever walks of life - cotton row , iron row, dark row, crystal row, coffee row, near Ortachala gardens or the banks of Mtkvari river. Due to the douqan’s culture the paintings of Pirosmani have survived until today. The same culture has enriched our heritage with vastly different names, which reflected the very individualistic and specific Tbilisian environment that each owner of douqan had to offer-Dagrekhilua’s douqan, Japara’s douqan, Abuashvili’s douqan, Lopiana’s douqan and so on and on. The wine was flowing straight from the skin barrels, “Chanari” and “Tsotskhali” fish were caught straight in Mtkvari river. The greens and radish were coming from ortachala gardens. The menu of our gastronomic douqan is the mix of old Tbilisian and regional courses as the main characteristic of Georgian cuisine’s variety is in its regionalism. Here you can feel the mix of highest quality Georgian products, chef’s refined signature, intense aromas and balanced harmonic composition. Sample and Sense It ! Menu developed by Brand Chef Giorgi Sarajishvili Menu concept by “Gastronaut” Appetizers “Khoncha” means large platter in old Georgian, where the food was offered in small amounts. It was used during rituals, as a gift and for snacks before feasts.
    [Show full text]
  • P-Geogische Koch Print 120117 1 12.01.2017, 10:53 2
    ANFIMIADI • SONNTAG DER BELEUCHTETEN FENSTER 1 P-Geogische Koch Print 120117 1 12.01.2017, 10:53 2 P-Geogische Koch Print 120117 2 12.01.2017, 10:53 DIANA ANFIMIADI Sonntag der beleuchteten Fenster Eine kulinarische Biographie Geschichten über Menschen und Geschmäcker in Georgien Übersetzt aus dem Georgischen von Iunona Guruli 3 P-Geogische Koch Print 120117 3 12.01.2017, 10:53 Die Herausgabe dieses Buches wurde gefördert vom Georgischen Nationalen Buchzentrum und vom Ministerium für Kultur und Denkmalschutz von Georgien. Titel des Originals: A pesonal cookbook ∂ 2013 Bakur Sulakauri Publisching A-ªº™º Klagenfurt/Celovec, •.-Mai-Straße √™ Tel. + ¢£(º)¢§£ £¶º £§, Fax. + ¢£(º)¢§£ £¶§ £∞ [email protected] www.wieser-verlag.com Copyright ∂ dieser Ausgabe ™º¡§ bei Wieser Verlag GmbH, Klagenfurt/Celovec Alle Rechte vorbehalten Lektorat: Karin Waldner-Petutschnig ISBN 978-3-99029-232-7 4 P-Geogische Koch Print 120117 4 12.01.2017, 10:53 Das Buch ist meiner Mutter, Nana Anfimiadi, gewidmet, der hübschesten und köstlichsten Retterin meiner Kindheit. 5 P-Geogische Koch Print 120117 5 12.01.2017, 10:53 6 P-Geogische Koch Print 120117 6 12.01.2017, 10:53 Inhalt Vorwort 9 Von Geschmäckern und Menschen 11 Kochkunst. Maria und Martha. Und noch Dschawachetien 17 Die Küche aus der Jurazeit 23 Die Kochkunst und die Liebe 27 Die kulinarische Reise von Odysseus 32 Rezept-Gedicht 38 Barbare 39 P. S. 44 Noch einmal über Barbare 53 Süß, bitter und wertvoll 58 Maiko und die ingilischen Rezepte 63 Literatur als Hauptspeise 69 Das eigene Zimmer und die
    [Show full text]
  • Saqartvelos Inteleqtualuri Sakutrebis Erovnuli Centris Saqpatentis Perioduli Gamocema Saqartvelo Gamodis Sam Tvesiiertxel © Saqpatenti, 2014
    gazafxuli SPRING #7 2014 saqarTvelos inteleqtualuri sakuTrebis erovnuli centris saqpatentis perioduli gamocema saqarTvelo gamodis sam TveSiIerTxel © saqpatenti, 2014 PERIODICAL PUBLICATION OF NATIONAL INTELLECTUAL PROPERTY CENTER OF GEORGIA “SAKPATENTI” GEORGIA PUBLISHED QUARTERLY dabeWdilia saqpatentis poligrafiaSi PRINTED AT SAKPATENTI PUBLISHING HOUSE mis.: 0179, Tbilisi, nino ramiSvilis q. 31 ADDRESS: 0179 TBILISI, NINO RAMISHVILI STR. 31 © SAKPATENTI, 2014 tel.: (+995 32) 291-71-82 TEL.: (+995 32) 291-71-82 www.sakpatenti.org.ge [email protected] Tavmjdomaris sveti CHAIRMAN’S COLUMN Dear Reader, 26 April is the World Intellectual Property Day. The World Intellectual Property Organization (WIPO) celebrates this date since 2001 and every year defines the theme and slogan of the day. This year the World Intellectual Property Day is dedicated to cinematography Zvirfaso mkiTxvelo, and, respectively, to the people working in this field, 26 aprili inteleqtualuri sakuTrebis msoflio who indeed deserve universal admiration by their work. dRea. am dRes inteleqtualuri sakuTrebis msof­ And the slogan Movies – A Global Passion, selected by lio organizacia (ismo) 2001 wlidan aRniSnavs da WIPO for this day, is very accurate. yovelwliurad gansazRvravs masTan dakavSirebul Cinematography has always been a sensitive and re­ Tematikasa da slogans. wels es dRe mieZRvna kine­ levant issue for Georgia. At the Georgian Film Archives matografias da, Sesabamisad, am sferoSi moRvawe ada­ numerous films are preserved which have gained mianebs, romlebic Tavisi SemoqmedebiT marTlac sa­ international recognition as the best directing, acting, yovelTao aRtacebas iwveven. Zalian zustia am dRisTvis SerCeuli sloganic _ „kino _ sayovelTao aRtaceba“. artistic or musical works. It is extremely important that kinematografiis Tema yovelTvis Zalian mgrZno­ this high standard of Georgian cinematography was biare da aqtualuri iyo saqarTvelosTvis.
    [Show full text]
  • La Bible Des Sauces
    Jérôme FERRER La bible des sauces Plus de 1000 recettes Sauces du monde, express, trempettes, desserts, vinaigrettes, véganes, marinades, classiques, etc. La bible des sauces Jérôme FERRER La bible des sauces Plus de 1000 recettes Sauces du monde, express, trempettes, desserts, vinaigrettes, véganes, marinades, classiques, etc. Catalogage avant publication de Bibliothèque et Archives nationales du Québec et Bibliothèque et Archives Canada Ferrer, Jérôme La bible des sauces : plus de 1000 recettes : sauces du monde, express, trempettes, desserts, vinaigrettes, véganes, marinades, classiques, etc. Comprend un index. ISBN 978-2-89705-580-6 1. Sauces. 2. Livres de cuisine. I. Titre. TX819.A1F472 2017 641.81’4 C2017-942012-7 Présidente : Caroline Jamet Directeur de l’édition : Jean-François Bouchard Directrice de la commercialisation : Sandrine Donkers Responsable, gestion de la production : Emmanuelle Martino Communications : Annie-France Charbonneau Éditeur délégué : Éric Fourlanty Conception graphique : Simon L’Archevêque Montage : Simon L’Archevêque et Audrey Guardia Révision linguistique : Christine Dumazet et Lise Duquette Correction d’épreuves : Louise Verreault et Laurie Vanhoorne L’éditeur bénéficie du soutien de la Société de développement des entreprises culturelles du Québec (SODEC) pour son programme d’édition et pour ses activités de promotion. L’éditeur remercie le gouvernement du Québec de l’aide financière accordée à l’édition de cet ouvrage par l’entremise du Programme de crédit d’impôt pour l’édition de livres, administré
    [Show full text]
  • Bird's Milk Batc
    Europlus Pty Ltd | M: 0402 795 861 | T: 03 9580 0006 | E: [email protected] Code Item Category Item Name MB11201 BREAD Bread 'AmbeRye' Borodino 0.7kg Box of 20 CK5 CAKE Cake 'Charivnitsa' Bird's Milk Batched 1kg CK10 CAKE Cake 'Charivnitsa' Caprice 1kg CK31 CAKE Cake 'Charivnitsa' Creamychic 950gr CK3 CAKE Cake 'Charivnitsa' Truffle 1.1kg CK32 CAKE Cake 'Charivnitsa' Viennese 650gr PRICHEC57 CANNED PRODUCTS Cucumbers 'Almazraa' in Brine Jar 13-17 Large 540gr Box of 12 ULAFARC10 CANNED PRODUCTS Cucumbers 'Ashour' in Brine (Size 96-120) 3kg Box of 6 ULAFARC18 CANNED PRODUCTS Cucumbers 'Baraka' in Brine (Size 30-36) 3kg Box of 6 PRICHEC61 CANNED PRODUCTS Cucumbers 'Gilboa' in Brine Jar (Size 13-17 Mini) 540gr Box of 12 PRICHEC12 CANNED PRODUCTS Cucumbers 'Jerusalem' in Brine (Size 30-36 Large) 3kg Box of 6 KNT0605 CANNED PRODUCTS Cucumbers 'KonexTiva' Dill Pickles Russian Style 670ml Box of 12 ULAFARC13 CANNED PRODUCTS Cucumbers 'Mawassem' in Brine (Size 7-9 Large /20% Ex.Free) 670gr Box of 12 PLC31 CANNED PRODUCTS Cucumbers 'Polan' Dill Pickles with Sweet Pepper 840gr Box of 12 PLC56 CANNED PRODUCTS Cucumbers 'Polan' Dill Spears with Hot Peppers 860gr Box of 12 PLC06 CANNED PRODUCTS Cucumbers 'Polan' in Brine 840gr Box of 12 PLC08 CANNED PRODUCTS Cucumbers 'Polan' in Brine Malosolne 840gr Box of 12 PLCO60 CANNED PRODUCTS Cucumbers 'Polan' Organic Cucumbers Salad 680gr Box of 12 PLCO61 CANNED PRODUCTS Cucumbers 'Polan' Organic Pickles in Brine 680gr Box of 12 PLCO59 CANNED PRODUCTS Cucumbers 'Polan' Organic Whole Gherkins Pickled
    [Show full text]
  • Standing Cocktail Reception Cocktail Menu 1
    STANDING COCKTAIL RECEPTION COCKTAIL MENU 1 CANAPÉS Smoked salmon on rye bread toast Chicken liver pate on brioche roll Emmental and grape brochette Spicy eggplants and Adjika caviar with toasts HOT STARTERS Codfish croquette with Tartar sauce Lamb kebab with Tkemali sauce Warm vegetable quiche Grilled vegetables skewer with Pesto CONDIMENTS Potato chips, roasted cashews and puff pastry twists with cheese DESSERTDESSERTSSSS Tiramisu Lemon merengue tartlet Fruit mousse THE PRICE ISISIS 111,1,,,800800 RUBLES PER PERSONPERSON.... THE OFFER IS VALID FOR A MINIMUM OF 151515 PERSONSPERSONS.... ALL PRICPRICESES ARE INCLUSIVE OF VAT 18% AND EXCLUSIVEXCLUSIVEE OF 10% SERVICE CHACHARGERGERGES.S.S.S. Swissôtel Krasnye Holmy Moscow 52 bld.6, Kosmodamianskaya nab. | Moscow 115054 | Russia Tel: +7 495 787 9800 | Fax: +7 495 787 9898 [email protected] | www.swissotel.com/moscow STANDING COCKTAIL RECEPTION COCKTAIL MENU 2 CANAPÉS Shrimp, mango and chili brochette Marinated scallops with lime and cilantro Spicy beef tartar with capers on cereal bread Crème brûlée of foie gras with red onion confit Chilled Gazpacho soup with tomatoes and strawberries HOT STARTERS Breaded shrimps with sweet chili sauce Wolfish fillet with onion chips and Teriyaki sauce Baby chicken with garlic sauce Warm mushroom quiche Dumpling with sautéed vegetables and sesame sauce CONDIMENTS Roasted cashews, stuffed olives, salted crackers Dessert Exotic fruit tartlets Chocolate brownies Strawberry and basil soup THE PRICE ISISIS 2,32,32,3002,3 00 RUBLES PER PERSONPERSON.... THE OFFER IS VALID FOR A MINIMUM OF 151515 PERSONSPERSONS.... ALL PRICES ARE INCLUINCLUSIVESIVE OF VAT 18% AND EXCLUSIVE OF 10% SERSERVICEVICE CHARGECHARGES.S.S.S.
    [Show full text]
  • Ati Restaurant Menu
    Inspired by Tbilisi’s vibrant heritage, ATI extents an invitation to experi- ence a new dining experience: a modern Georgian Grill, presenting a youthful take on Geor-gian cuisine, architecture, and art with a culinary exploration along the Silk Road. ATI converges two paths integral to Georgia’s evolution – the ceremony and pag-eantry of a classic civilization with a burgeoning new age of international fanfare. Two roads leading to one sense of community, both of ‘supra’ tradition and the intrigue and mystique of metropolitan night- life. The restaurant celebrates the best of Georgia, with native staples and vibrant international cuisine in a setting that aesthetically reects the menu’s modern sensibilities. Let us transport you to a world where quality service, sophisticated design, and delicious food evoke a strong sense of place, one that beats with a Georgian heart and delivers a global appeal. In Georgian life, nothing is more important than relationships. Enjoy… Sheraton Grand Tbilisi Metechi Palace Address: 20, Telavi St, Tbilisi Phone: 0322 77 20 20 COLD STARTERS & SALADS Pkhali with walnut and coriander cream 16 Zucchini/ eggplant/ bell pepper/ walnut/ garlic/ coriander Crying tomato 18 Heirloom tomato/ Hazelnut/ green chili/ herbs Thin sliced beef tongue 20 Yoghurt sauce/ arugula/ pickled shallots/ herbs Cured salmon with horseradish 24 Home cured salmon/ horseradish cream/ dill/ crispy croquettes Beef tartar 20 Seared beef/ red pepper/ scallion/ bone marrow / cracker Georgian salad 14 Tomato/ cucumber/ red onion/ bell pepper/ fresh herbs/ walnut&cheese Seasonal green salad 14 Seasonal fruits/ homemade Nadugi/ herbs/ pomegranate dressing Steak salad (dressed tableside) 28 Grilled Rib eye/ green salad/ tomato/ lemon dressing Sheraton Grand Metechi Palace cannot guarantee that products are allergen-free or have been produced in an allergen-free environment.
    [Show full text]
  • Picking Tkemali
    CultureTalk Georgia Video Transcripts: http://langmedia.fivecolleges.edu Picking Tkemali Georgian transcript: რუსო: რას კრიფავთ? დედა: ტყემალს რუსო: რატომ კრიფავთ ტყემალს? დედა: უნდა გავაკეთოთ ტყემალი რუსო: ტყემალი რა არის? დედა: საწებელი მამა: მივატანოთ ხოლმე მერე ხორცს დედა: ან პურს, ან კარტოფილს. ძალიან გემრიელი რამეა. უნდა მოხარშო და ბევრი მწვანილები გაუკეთო. რუსო: უნდა მოხარშო და ბევრი მწვანილები გაუკეთო? რა მწვანილები? დედა: ქინძი, კამა რუსო: ქინძი, კამა, კიდე? დედა: ნიორი, ომბალო, მარილი. შეიძლება სულ ცოტა, თუ ძალიან მჟავე არის, მაშინ შეგიძლია ცოტა შაქარიც გაუკეთო. მერე უნდა... მამა: წიწაკა დედა: წიწაკა რუსო: წიწაკა? დედა: აადუღო და რუსო: ეხლა მკვახეა ჯერ? დედა: ხო ჯერ ცოტა დამწიფებულიყო ჯობდა, უფრო ტკბილი იქნებოდა მამა: გაასწორე ჩადი რა. ჩადი და გაასწორე რა დედა: მეზარება რა. რუსო: და რამდენი ხანი უნდა ხარშო? დედა: დიდი ხანი არ უნდა. რომ წამოდუღდება ერთი თხუთმეტი-ოცი წუთი ალბათ რუსო: და კურკები როგორ უნდა გამოაცალო? დედა: უნდა გახეხო ნახვრეტებიან ჯამზე რომელსაც ქართულად არ ვიცი რა ქვია და... თუშფალანგი უფრო სწორედ, როგორ არ ვიცი რა ქვია. რუსო: მადლობთ დედა: რუსულად დრუშლაგი რუსო: რა ქვია რუსულად? მამა: თუშფალანგია ქართულად დედა: დრუშლაგი. ხო ქართულად თუშფალანგითქო მეც ეგ არა ვთქვი? English translation: Ruso: What are you picking? Mother: Tkemali1. Ruso: Why are you picking tkemali? Mother: To make tkemali. Ruso: what is tkemali? Mother: a sauce. 1 Local variety of sour plum and the sauce made out of it bearing the same name. Father: To eat it with meat later. Mother: Or bread, or potato. It’s a very cool thing. You have to cook it and add a lot of greens. Ruso: You have to cook it and add a lot of greens? What greens? Mother: Coriander, fennel.
    [Show full text]
  • Stepping Closer to the EU's Common Market
    HOW WILL BUILDING THE BRAND: SAYING THE EU DEAL GOODBYE TO IMPACT THE AN INTERVIEW WITH SHEVARDNADZE REGION? SOSO GALUMASHVILI Investor.geA MAGAZINE OF THE AMERICAN CHAMBER OF COMMERCE IN GEORGIA ISSUE 40 AUG.-SEPT. 2014 Stepping Closer to the EU’s Common Market AUGUST-SEPTEMBER/2014 • Investor.ge | 3 Investor.ge CONTENT 6 STEM Education for Girls in Georgia A visualization by JumpStart Georgia 7 Investment News A brief list of major investments in Georgia as reported by Georgian media. 10 Regional Implications of the Georgian-EU 10 Association Agreement Georgia ratified its Association Agreement with the EU on July 18. Investor.ge asked Richard Giragosian, the director of the Regional Studies Center (RSC), to analyze the potential impact. 16 Vato Lejava: Maximizing the Gain, Minimizing the Pain of the EU-Deal 17 Georgia: Preparing for NATO’s “Substantive Package” in Wales Investor.ge republishes Monica Ellena’sBNE magazine interview with Minister of Defense IrakliAlasania about the 17 up-coming NATO Summit in Wales, slated for September. 19 Tkemali: Introducing the world to Georgia’s tasty, tangy sauce 22 Sanctions Against Russia: An Overview 24 New Rules for Investment Funds: The Key to Developing Capital Markets in Georgia For years, direct investment has overshadowed portfolio investment in Georgia and hampered the development of the local capital market. 26 Building the Brand: an interview with Soso Galumashvili 20 Marketing and branding are a foregone conclusion in developed economies where perception about a product can be more important than the good itself. 30 Tbilisi’s Underground City: The Tunnels that Beria Built Lavrenty Beria, the Community Party’s secretary in Georgia from 1931-1938, is famous for his cruelty and his love of architecture.
    [Show full text]
  • Catering Menu
    CATERING MENU M57 Seasonal Pickles Beets, Tomatoes, Onions, Cucumbers, Mushrooms, Green Apples, Watermelon. Garlic, grapes Black Bread Georgian Bread Central Asian Flat Bread Basket ZAKUSKI (in Russian this means ”small bites” (3 - 8 choices, depending on the size of your party) Fresh Herbs wrapped in Warm Flatbreads Tefteli - mini meat balls Salad Olivier in Tartlets - chicken, apple, carrot and egg salad on puff pastry Georgian Satsivi - chicken or eggplant with cold walnut sauce Ogurtze - cucumbers with a yogurt-dill dressing Smoked Fish Assortment: Salmon, Sturgeon, Black Cod Beet gelee on cucumber rounds with feta cheese Chicken Liver Pate Deviled Eggs Russe with caviar, or mushrooms or ham Wild Mushrooms on toast or bell peppers Vegetable Caviars Beet Caviar, Wild Mushroom Caviar, Mixed Vegetable Caviar, Eggplant Caviar (all available as tartlets or dips) Stuffed Grape leaves Buterbrodi - assorted bread & butter mini sandwiches smoked salmon, caviar, chopped liver, smoked whitefish with dill and lemon, herring with egg and cornichon, herring and apple, ham with egg and parsley, dill butter with red radish Pkhali (Georgian finely chopped vegetable salads, can be served as dips with bread) beans, spinach, cabbage, eggplant, or red beets, all with a walnut dressing. M57 Triple Troika of Yogurt (select 3) cucumber dill yogurt, cucumber mint yogurt, cucumber and garlic yogurt, spinach yogurt, orange flower water and citrus zest yogurt, marigold petals and honey yogurt M57 Triple Troika of Eggplant M57 Eggplant Salad (pureed roasted eggplant
    [Show full text]