LUNCH & VODKA LOUNGE 371 Selby Ave

Total Page：16

File Type：pdf, Size：1020Kb

MOSCOW ON THE HILL RUSSIAN RESTAURANT LUNCH & VODKA LOUNGE 371 Selby Ave. St. Paul, MN 651.291.1236 APPETIZERS CHEBOUREKI | 7.95 Two Spicy Lamb Filled Pastry Shells Fried, served with Tomato-Garlic Sauce ZAKUSKI PLATTER GF | 14.95 Locally Cured Russian Style Deli Meats, Cheeses, Pickles & House Mustard CHICKEN BLINI | 7.95 Two Crepes stuffed with Roasted Chicken, served with a Dollop of Sour Cream ESCARGOT A LA RUSSE GF | 10.95 White Wine Herb Butter Sauce, topped with Asiago MOSCOW FRIES GF | 6.95 Basket of Fried Dill Potatoes, served with Adjika Aioli & Dill Sour Cream Sauce HOUSE MADE PICKLED VEGETABLES GF | 5.95 Seasonal variety of Pickled Vegetables PIROSHKI (Cabbage & Beef) | 7.95 Two Baked Pastries, One Beef & One Cabbage served with Dill Sour Cream Sauce RUSSIAN HERRING GF |8.95 Cured Herring Filet, Marinated Onions and Potatoes, Fresh Herbs, Cold-Pressed Sunflower Oil PATE GF |8.95 Ask Your Server for Daily Selection OLIVIER GF |7.95 Russian Style Potato Salad with Ham, Peas and Carrots SOUPS & SALADS BORSCHT (VEGETARIAN) GF Cup 3.95/Bowl 5.95 Classic Russian Beet, Cabbage and Potato Soup. Garnished with Sour Cream and Fresh Herbs SOLYANKA GF Cup 4.95/Bowl 6.95 Cured Meats, Pickles and Vegetables in a Sour Chicken Broth, served with Sour Cream RUSSIAN GARDEN SALAD (ADD CHICKEN $5.95, STEAK $7.95) GF |Sm 5.95/ Lg 7.95 Tomato, Cucumber, Bell Pepper, Sweet Onion, Fresh Herbs and Lettuce. Dressed with your choice of Traditional Russian Cold Pressed Sunflower Oil Vinaigrette, Dill-Mustard or Dill-Sour Cream Dressing KAMCHATKA SALAD GF | 18.95 Pan Roasted Salmon, Tomato, Bell Pepper, Red Onion, Hardboiled Egg, Olives & Capers served with Dill Mustard Vinaigrette ZIMNIY BEET SALAD GF |9.95 Roasted Beets, Kefir Panacotta, Puffed Barley, Citrus, Mixed Greens & Walnut Dressing GF = GLUTEN FRIENDLY SORRY WE DO NOT ACCEPT CHECKS, AN 18% GRATUITY WILL BE ADDED TO PARTIES OF 6 OR MORE, WE RESERVE THE RIGHT TO LIMIT THE NUMBER OF CHECKS PER TABLE RUSSIAN RESTAURANT & VODKA LOUNGE SANDWICHES Chef Jeff Theissen ALL SANDWICHES ARE SERVED WITH YOUR CHOICE OF Sous Chef Zack Ziegler BORSCHT, GARDEN SALAD, OLIVIER OR MOSCOW FRIES www.MoscowontheHill.com MOS-COW BURGER | 14.95 Kotlety Beef Patty, Adjika Cheese, Pickled Cabbage served on a Pumpernickel Bun RUSSIAN CUBANO |11.95 Braised Pork Shoulder, Boujenina (Garlic roasted pork), Smoked Gouda, House Mustard and Pickles on a Steak Roll ZAKUSKI SANDWICH | 11.95 Assorted Meats & Cheeses Topped with Pickles, Lettuce, Tomato and House Mustard on a Steak Roll CHICKEN SANDWICH |12.95 Provolone, Sun-Dried Tomato Aioli, Braised chard served on an Onion Roll HOUSE SPECIALS WILD RICE CABBAGE ROLLS GF | 14.95 Pork, Beef and Wild Rice filled Cabbage Leaves, braised in a rich Tomato Sauce served with Sour Cream & Fresh Herbs GIVETCH (ADD CHICKEN $5.95, STEAK $7.95, SALMON FILET $7.95) GF | 14.95 Variety of Seasonal Vegetables, Mushrooms, Onion & Garlic Sautéed in a blend of Georgian Spices over Rice or Buckwheat Pilaf BEEF STROGANOFF | 18.95 Beef Filet Strips in Black Pepper Sour Cream Sauce with Mushrooms & Onion, served with Moscow Fries BISTRO FILET GF | 18.95 Bistro Filet served with Moscow Fries & Horseradish Steak Sauce HAND-MADE DUMPLINGS FULL 19.95 HALF 11.95 SIBERIAN PELMENI PEASANT PELMENI Beef & Pork filled Dumplings Buttered & served with Beef & Pork filled Dumplings simmered Sour Cream & a side of Vinegar and broiled with Mushroom Sauce & Cheese VARENIKI (VEGETARIAN) Ukrainian Dumplings filled with Potato, Caramelized Onion and Asiago. Garnished with Sour Cream and Freash Herbs GF = GLUTEN FRIENDLY SORRY WE DO NOT ACCEPT CHECKS, AN 18% GRATUITY WILL BE ADDED TO PARTIES OF 6 OR MORE, WE RESERVE THE RIGHT TO LIMIT THE NUMBER OF CHECKS PER TABLE.

Copy Link

Recommended publications

Russian Restaurant & Vodka Lounge M O SC O W
Moscow on the hill Russian Restaurant & Vodka Lounge Appetizers Russian meals always start with zakuski. Even in the most modest households there is some simple dish, if only a her- ring, to go with a glass of vodka. Zakuski become more elaborate and lavish according of to the wealth of each family. Appetizer Tasting Platter (served with bread basket) 19.95 Chef’s selection of appetizers. Today’s selection is presented on our Specials menu Russian Herring 7.95 Chilled Beet Soup Svekolnick 4.95 Cured herring filet, onion, olives, pickled beets,baby potatoes, Beets broth, lemon juice, chopped cucumber, hardboiled egg, dill, cold-pressed sunflower oil green onion, dill, sour cream Blini with Chicken 7.95 Borscht 4.95 Two crepes stuffed with braised Wild Acres chicken, served Classic Russian beet, cabbage and potato soup garnished with with sour cream sour cream and fresh dill Blini with Caviar 9.95 Piroshki (Beef and Cabbage) 7.95 Salmon roe rolled in crepe with dill, scallions, sour cream Two filled pastries, dill-sour cream sauce Duck “Faux” Gras Pate 5.95 Assorted Pickled Vegetables 4.95 Wild Acres farm duck liver pate, fruit chutney, toasts Seasonal variety of house pickled vegetables Lamb Cheboureki 7.95 Russian Garden Salad 6.95 Ground lamb-stuffed pastries puffed in hot oil, Tomato, cucumber, bell pepper, sweet onion, lettuce tossed with served with tomato-garlic relish cold-pressed sunflower oil vinaigrette, green onion & fresh dill Escargot 9.95 Side Salad 5.95 White wine garlic butter sauce and sprinkled with cheese Mixed greens,
[Show full text]
Classics : Alwaysavailable Starters
CLASSICS: ALWAYS AVAILABLE DESTINATION MENU STARTERS Bergen Salmon Gravlax beet marinated, cured salmon Malossol Paddlefish Caviar (market price) Lamb Farikal Blini; traditional condiments lamb brisket & green cabbage stew in lamb consommé Tiger Prawns Frognerseteren’s Apple Cake poached & chilled, cocktail sauce puff pastry layered with spiced apple jam; whipped cream & berries Caesar Salad romaine, anchovies, parmesan, garlic croutons, traditional Caesar dressing DINNER MENU MAIN COURSES STARTERS Angus New York Strip Steak (9 oz) Caribbean Senses grilled to order; steak fries, beurre maître d’hôtel marinated exotic fruit with Cointreau Chairman’s Choice: Poached Norwegian Salmon Prosciutto & Melon fresh pickled cucumber and boiled potatoes aragula & cherry tomato salad Roasted Free Range Poulet de Bresse Crème of Halibut chef’s favorite mash, au jus saffron rice & julienne leeks SIDES Endive & Williams Pear Salad celery, almonds; grainy mustard & apple cider vinaigrette Steamed Vegetables; Green Beans; Baked Potato; Mashed Potato; Creamed Spinach; Rice Pilaf MAIN COURSES Lumache con Carciofi e Pomodoro Secco DESSERTS shell pasta with artichokes, guianciale (pork) & sundried tomato Crème Brûlée Grilled Swordfish Steak with Tomato Relish Bourbon vanilla on basil crusted fingerling potato; bois boudran sauce New York Cheesecake Cornish Game Hen strawberry, raspberry, blueberry raspberry sauce; chanterelle mushrooms, farro risotto Fromagerie Braised Beef Ribs homemade chutney, crackers, grapes & baguette peanut sauce & coconut; steamed rice Fresh Fruit Plate melon, pineapple & berries DESSERTS Today’s Ice Cream Selection or Sorbet Chocolate Volcano lemon curd, poppy seed tuile Vanilla Risotto SOMMELIER’ S RECOMMENDATION silken tofu, vanilla bean Wine Name $36 Wine Name $32 Country Country VEGETARIAN HIGHLIGHTS Brie in Crispy Phyllo candied pecan & cranberry compote Gluten‐free bread available upon request.
[Show full text]
Contemporary Directions of Transformations in the Settlement and the Landscape of Rural Areas
Contemporary directions of transformations in the settlement and the landscape of rural areas... QUAESTIONES GEOGRAPHICAE 39(2) • 2020 CONTEMPORARY DIRECTIONS OF TRANSFORMATIONS IN THE SETTLEMENT AND THE LANDSCAPE OF RURAL AREAS IN THE SILESIAN LOWLAND Janusz Łach, BarBara szczepańska Faculty of Earth Sciences and Environmental Management, University of Wrocław, Wrocław Manuscript received: January 31, 2020 Revised version: May 4, 2020 Łach, J., szczepańska B., (2020). Contemporary directions of transformations in the settlement and the landscape of ru- ral areas in the Silesian Lowland. Quaestiones Geographicae 39(2), Bogucki Wydawnictwo Naukowe, Poznań, pp. 55–73. 7 figs, 2 tables. aBstract: Rural areas of the Silesian Lowland, undergoing social and economic transformations today, have had a strong impact on the formation of the region’s settlement landscapes. Political and economic changes after 1989 have affected the development of rural areas, in particular of ‘privileged’ settlements for which the proximity of towns and a trunk road are favourable factors. The result of these seemingly positive factors is the escape of young people (potential farmers) to the cities and an influx of new settlers. This affects social behaviour and activity, as well as the visual rural landscape, creating suburban zones with residential and leisure functions. The village seems to have lost its typical character but has it really? The subject of the research is, therefore, an analysis of changes in the spatial and social structure of a rural village as exemplified by Borek Strzeliński, which allows setting out its functions. The research issue is to determine the level of social activity of rural residents and their attitude towards the local cultural heritage, which influences their identity and the value of the landscape.
[Show full text]
Guests! Thank You for Worshipping with Us Today
Connections ST. PAUL’S WEEKLY NEWSLETTER I JANUARY 17, 2016 Welcome, guests! Thank you for worshipping with us today. Whatever your background, whatever you’re seek- ing, we invite you to participate fully in worship and the other ministries St. Paul’s provides. Please fill out a visitor card, located in the book rack in front of you, and place it in the offering plate or give it to an usher or priest. Welcome, children! You are appreciated as full participants in our worship. Infants and toddlers who need some space to rest or play can do so in the nursery across the courtyard in the Parish Center. Children ages 3 and up are invited to participate in Children’s Chapel after the reading of the Gospel. For Congratulations to Madeleine Olivia Deacon, Max William Deacon & Cameron Henry Ferries, who were baptized last Sunday. Baptism will be held again on April 3; if you are interested in baptism for your child or yourself, please register at stpaulsindy.org/baptism. photos by David Scovel those who need a bit of extra comfort dur- ing worship, there is a parent-child room available just outside the sanctuary where mom or dad can hear the service while they care for more info on page 4> ABC CHOIR OFFERED EVERY SUNDAY Ukranian Easter Egg Decorating SIGN UP NOW! Saturday, February 13, 10:00 a.m.-2:00 p.m., Parish Hall Open to all children ages 5-7 Come to create your own. Instruction, materials & lunch provided. Sundays, now through March 13 This event is for children 8 years to adults.
[Show full text]
Excerpt from Encyclopedia of Jewish Food
Excerpt from Encyclopedia of Jewish Food Borscht Borscht is a soup made with beets. It may be hot or cold and it may contain meat or be vegetarian. Origin: Ukraine Other names: Polish: barszcz; Russian: borshch; Ukranian: borshch; Yiddish: borsht. Northern Poland and the Baltic States are rather far north, lying in a region with long dark winters, a relatively short growing season, and a limited number of (as well as sometimes an aversion to) available vegetables. During the early medieval period, eastern Europeans began making a chunky soup from a wild whitish root related to carrots, called brsh in Old Slavonic and cow parsnip in English. Possibly originating in Lithuania, the soup spread throughout the Slavic regions of Europe to become, along with shchi (cabbage soup), the predominant dish, each area giving the name its local slightly different pronunciation. In May, peasants would pick the tender leaves of the brsh to cook as greens, then gather and store the roots to last as a staple through the fall and winter. Typically, a huge pot of brsh stew was prepared, using whatever meat and bones one could afford and variously adding other root vegetables, beans, cabbage, mushrooms, or whatever was on hand. This fed the family for a week or more and was sporadically refreshed with more of the ingredients or what was found. The root’s somewhat acrid flavor hardly made the most flavorsome of soups, even with the addition of meat, but the wild roots were free to foragers; brsh was one of the few vegetables available to peasants during the winter and provided a flavor variation essential to the Slavic culture.
[Show full text]
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]
Middlesession 2017 February 28, March 21, March 22
MiddleSession 2017 February 28, March 21, March 22 Sports of Russia and Eastern Europe Trs. Dan C and Patrick DO YOU BELIEVE IN MIRACLES?! If by “miracles” you mean exploring the popular, hockey-like sports of Russia and Eastern Europe, Tr. Patrick and Tr. Dan sure do. In our middlesession group, we will learn about the “Miracle on Ice,” try out feet at ice skating, figure out and play bandy and floorball, and possibly invent our own hybrid-sport! And we’ll eat some nice food! Eastern European Folk Dance and Song Trs. Heather and Jonathan Stand up and dance! Open your mouth and sing! Come learn a variety of folk dances from different Eastern European countries. From Macedonian line dances to Czech polkas, we will explore a wide variety of dance styles. To rest our feet periodically, we will learn some traditional songs from different countries in this region, as well as learning a bit about the different countries where these dances and songs originated. We will even have one or two workshops with local dancers and musicians! Eastern European Folktale Fun Trs. Maureen and Laurie Who are the Baba Yaga, Kikimora, and Vodyanoy? In this course, you’ll learn about these and other famous characters from Eastern European folktales. You’ll explore their stories, uncover what the stories reveal about Eastern European culture, and create your own folktale-inspired project. You could choose to create a board game starring Russian fairy tale villains and heroes, a graphic novel or movie adaptation of a Ukrainian folktale, or anything else you can imagine! We’ll also visit the University of Pennsylvania to learn from an Eastern European folklore expert.
[Show full text]
Breakfastreakfast MATZO BALL SOUP: Bowl
Create Your Own Nosh Signature Sandwiches And a pickle for your health. SCHMEARS ADD ON’S Fresh Daily NYC’s Famous Ess-a-Bagels Fresh Daily REUBEN: (Hot pastrami, corned beef or turkey), russian dressing, swiss and sauerkraut pressed on seeded rye .....$20 Greater Knead Butter ....................$1 Plain Everything Pumpernickel RACHEL: (Hot pastrami, corned beef or turkey), russian dressing, swiss and coleslaw pressed on seeded rye ........$20 • • • Plain Cream Cheese ........$2 • Poppy • Whole Wheat • Bialy GF Bagels THE JERRY LEWIS: Triple decker of thinly sliced roast turkey, cole slaw, swiss cheese & russian dressing ........$16 Scallion Cream Cheese ......$3 • Salt • Whole Wheat $2 • GF Plain $3 Get a Vegetable .................$4 KELLERMAN’S FAVORITE: Pastrami, corned beef and turkey w/ russian dressing and coleslaw on seeded rye .$16 • Sesame Everything • GF Everything ozen • Onion • Cinnamon Raisin Baker’s D Horseradish ...............$4 THE MRS. MAISEL: Pastrami, schmear of chopped liver, red onion, and deli mustard on rye bread .............$16 $24 13 bagels Jalapeño .................$4 THE HENNY YOUNGMAN: Hot corned beef on top of a potato knish, served open-faced with melted swiss .$16 Sichuan Chili Crisp .........$4 THE JOAN RIVERS: Pastrami, schmear of chopped liver, tomato and russian dressing ...................... $16 Seasonal Berry .............$4 $2 FRESH BAKED BREADS THE BUNGALOW CLUB: Triple decker, turkey, bacon, & swiss on rye toast w/ lettuce, tomato, onion and mayo .$16 Tofu Cream Cheese .........$4 • Rye (Seeded or Unseeded) • Multi-Grain • Challah Roll Tofu Scallion Cream Cheese ..$5 Lox Cream Cheese ..........$5 And a pickle for your health. Sandwich Classics SMOKED FISH ADD ON’S SALAD ADD ON’S ADD ONS BY C H E F N I C K LIB E R A T O • Hot Pastrami on rye with deli mustard ......$20 • Fresh Roasted Turkey (Choice of bread) .....$15 Eastern Gaspe Nova .........$8 Egg ......................$6 Lettuce .............
[Show full text]
Cultural Eating Patterns of Germany Erika Gaye, Erin Nargi, Staci Owens, Mitchell Remond Geography Geographic Overview
Cultural Eating Patterns of Germany Erika Gaye, Erin Nargi, Staci Owens, Mitchell Remond Geography Geographic Overview: ● Located in west-central Europe ● Surrounded by France, Netherlands, Belgium, and Luxembourg to the West; Switzerland and Austria to the South; Poland and Czech Republic to the East and Denmark to the North ● Diverse landscape : ○ Plains ○ Valleys ○ Marshland ○ Wooded forests ○ Mountains ○ Sea towns Historical Overview Early History ● Hops grown in N. Germany during 13th century ● 16th century - Brewing beer became popular ○ Brewed in accordance with Deutsche Reinheitsgebot - German Law of Purity ■ Water, hops, malt ● 17th century - Potato introduced by King Frederick II ○ Staple food in modern Germany World War I ● Outbreak of war in 1914 ○ Decreased imports - blockaded ports ○ Less men farming; needed for war effort ● Introduction of rationing ○ Most food went to individuals contributing to war effort ○ Potatoes were main source of food ■ Eventually reduced to eating swedes (Cattle Fodder) World War II ● Outbreak of war in 1939 ● Volkornbrot - dark wholemeal bread ○ Bran and germ kept in flour ■ Couldn’t be processed during war ○ Pumpernickel bread = most popular ● Rationing continued ○ Even more strict than WWI ○ Military took most ○ Farmers would under report to keep more for themselves Division ● After losing WWII, Germany’s culture was divided (1949) ○ East Germany vs. West Germany ○ Berlin Wall goes up in 1961 ● Division brought the emergence of different cooking styles ○ East Germany (German Democratic Republic)
[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]
Hot Fish Dishes Soups Cold Starters Specialty
COLD�STARTERS STEAKS HOT�MEAT�DISHES quick pickled/Salted cold appetiSer oF three BLACK�ANGUS�BEEF,� chicken breaSt chicken kiev cucumberS (100 g) typeS oF meat (beeF tongue, �� 250 with tomato Sauce�� 590 with maShed potatoeS �� 850 cold boiled pork, roaSt beeF)�� 590 18�MONTHS,�GRAIN�FED�(200�DAYS) pickled milky cap (100 g)�� 390 veal liver with Fried onion�� 690 veal cheekS �� 890 beeF tartare with muStard dressing��750 home-Style beeF pattieS pickled porcini muShroomS (100 g) �� 690 PRIME�STEAKS PREMIUM�DRY-AGED�BEEF chopped marbled beeF Steak �� 990 mozzarella with SeaSonal tomatoeS �� 790 with maShed potatoeS �� 690 atlantic herring Filet mignon ��180/250�g� 3290/3790 Farm duck baked in honey glaze ��1390 vitello tonnato�� 850 NY Striploin. .300/500�g� 3790/4690 pozharSkie cutletS with maShed with warm Fried potatoeS �� 390 14 day wet aged thin Sliced young veal with tuna Sauce potatoeS and muShroom Sauce �� 750 cutlet milaneSe ��1490 veal liver pate NY Striploin. 350/500�g� 2390/2990 ribeye ��300/500�g� 4590/4990 Salmon and avocado tartare �� 890 baked turkey leg �� 790 goat meat with potatoeS��1690 with criSpy toaStS �� 420 21 day wet aged eeF Stroganoff ibeye meat Spaghetti��1690 tuna tartare with avocado��1090 ribeye ��350/500�g� 3690/4190 b “r ” �� 790 herring ForShmak STEAKS�ON�THE�BONE� 21 day wet aged arm chicken with jalapenoS �� ack oF lamb�� with rye bread and apple�� 430 assorted meat delicacieS�� 1190 F 850 r 1790 (21�DAY�WET�AGED) portugueSe jamon (12 monthS) �� 490 burrata with red tomatoeS ��1590 CHOICE�STEAKS —�100�g�— beeF aSpic�� 490 assorted cheeSe��1990 Filet mignon�.
[Show full text]
Appertizers 1: Pickled Vegetables (V) £ 4.90 Ideal When Drinking Vodka
Appertizers 1: Pickled Vegetables (V) £ 4.90 Ideal when drinking Vodka.. Pickled gherkins, peppers, sour cabbage and marinated tomatoes. 2: Assorted Vegetables (V) £5.50 Cucumbers, vine tomatoes, peppers, radishes, red onions and served with a choice of smetana (sour cream), olive oil or mayonnaise on the side. 3: Mushroom Julienne (V) £ 5.50 Traditional Russian dish of button mushrooms cooked in single cream with carrots and cheese on top, then baked in the oven. Add Chicken £6.50 4: Salted Herrings (Ideal with Vodka) £5.90 Herring fillets served with sliced marinated onions and new potaoes. 5: Tomato and Mozzarella (V) £ 5.99 Served with balsamic dressing and olive oil. 6: Khachapuri (V) £6.00 Flat bread with cheese, made to the traditional Georgian recipe. 7: Buzhenina £ 6.90 Succulent slow roasted pork mildly seasoned with pepper and garlic. Served cold and sliced with a mixed salad and horseradish sauce on the side. 8: Seared Scallops £ 8.99 Served with bacon and lemon butter sauce 9: Assorted Cold Meats £9.90 Cold platter of smoked beef, venison, duck and chicken. Served with apricot and ginger chutney. 10:Assorted Fish Platter £ 9.95 Cold platter of smoked salmon, mackrel and sturgeon 11: Red Caviar £10.50 Large succulent wild salmon roe, mild with a firm texture. Served with warm blinis. 12: Black Caviar Served as you wish.. £195.00 Soups 13: Chicken Soup £5.50 Homemade traditional chicken soup prepared with mushrooms and noodles. 14: Borscht (V) £ 6.50 Vegetarian, Beef or Chicken Hearty soup made with beetroot, potatoes, carrots, parsnip, onion, cabbage and served with smetana (sour cream).
[Show full text]