DOCSLIB.ORG

Taste of Paris

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Taste of Paris TASTE OF PARIS STARTERS UAH MEAT MAINS UAH LE FOIE GRAS Foie Gras 585 LE BOEUF Beef 345 Duo of foie gras terrine and fried foie gras with fresh Fresh beef tenderloin tartar with capers, cornichons, berries and brioche, 135/70/65 g shallot onion and parsley, seasoned with soy and LA SAINT JACQUES Scallops 595 tabasco sauces, served with French fries, Seared scallops with asparagus, tomatoes cherry 250/100/100 g espuma and truffle sauce, 190 g L' AGNEAU Lamb 895 LA GRENOUILLE Frog Legs 585 Slowly cooked lamb rack served with pasta “mac and Fried frog legs “classic”, served with garlic sauce and cheese” and truffles, 200/165/80 g spinach purée, 100/50/40 g LE CANARD Duck 285 LE SAUMON Salmon 415 Duck leg slowly cooked in its own fat, served with Duo of salmon gravlax with cream cheese and caramelized spices and baked apple, 150/120 g avocado, 200/50/10 g LE FILET DE BOEUF Beef fillet/Tiger Prawns 655 The combination of roasted beef and black tiger SALADS prawns, served with spinach and "Bisque" sauce, LE POULPE Octopus 455 200/50/30 g Fried octopus with citrus fruits and baby spinach, served LA PIECE DE BOEUF Piece of Beef with “Yuzu” sauce, 170 g Beef steak served with “Café de Paris” sauce and LA DINDE Turkey 255 French fries Mille feuilles of Romaine salad leaves, slowly cooked Beef of your choice: turkey and “Caesar” style sauce, 300 g Rib-Eye (Australia), 285/130/40 g 1625 LE CRABE Crab 625 Tenderloin (Ukraine), 150/130/40 g 595 Salad with crab meat and quinoa with citrus fruits, served with lemon dressing, 200/30 g DESSERTS LE CANARD Duck 165 TARTE AUX POMMES Apple Tart 165 “Lucien Olivier”style salad with carrots, potatoes, Apple tart with vanilla scent and cane sugar, served green peas, pickled cucumbers, quail eggs, baked duck with vanilla ice-cream, 205 g meat, dressed with homemade mayonnaise, 145 g LE CHOCOLAT FONDANT Chocolate Fondant 215 LA CREVETTE Shrimp 195 Warm chocolate cake with coconut ice cream, 225 g “Lucien Olivier” style salad with carrots, potatoes, LE SABLÉ BRETON Sable Breton 125 green peas, pickled cucumbers, quail eggs, shrimps and Shortbread tart with meringue and soft lemon cream, red caviar, dressed with home made mayonnaise, 120 g 150 g LA CRÈME BRÛLÉE Creme Brulee 165 Classic crème brûlée, served with fresh berries and SOUPS hazelnut, 180 g LA CHÂTAIGNE Chestnut 265 EXOTIQUES TARTE Exotic Tart 285 Traditional French chestnut cream soup, 270 g Passion fruit, papaya and mango tartar in mango jelly LA SOUPE À L'OIGNON Onion Soup 385 on almond cake, served with lime ganache and passion Traditional French onion soup, served with croutons fruit sorbet, 225 g and Swiss Gruyère cheese, 320 g LES GLACES 85 LES CRUSTACÉS Seafood 425 Ice cream of your choice, 50/20 g Spicy seafood soup in Mediterranean style: mussels, LES SORBETS 85 scallops, squids, prawns, 400/20/40/12 g Sorbet of your choice, 50/30 g LES CÈPES Mushrooms 285 Wild mushrooms broth, served with chicken ravioli and truffle scent, 270 g FISH AND SEAFOOD MAINS LE CABILLEAUD Cod 685 Fried cod fillet with Kadaif dough, white mushrooms and creamy “Ventréche” sauce with bacon, 160/140 g LE BAR Seabass 525 Seabass fillet with poached celery stalks, served with tomatoes confit, sun dried tomatoes and black olive tapenade, 130/55/80 g LE THON Tuna 595 Grilled tuna, served with grilled zucchini and artichokes, 150/225 g LES FRUITS DE MER Seafood 855 Mixed grilled seafood: scallops, shrimps, squids, served with couscous, 310/30 g TASTE OF KYIV STARTERS UAH MAIN COURSES UAH FORSHMAK 165 BEEF STROGANOFF 345 Mousse with herring, Philadelphia cheese and Beef tenderloin in traditional Ukrainian style with apples, served with toasted bread, 138/80 g cream and pickled cucumbers, 375 g BLACK SEA FISH PLATTER 195 MINI CHICKEN KIEV 285 Marinated herring, spicy salted whitebait, forshmak Two chicken cutlets stuffed with butter and herbs, and red caviar, 305/10 g served with mashed potato and boiled baby PIKE CAVIAR IN ODESSA STYLE 855 vegetables, 310 g Semi salted pike caviar with shallots and sunflower BEEF TONGUE 255 oil. Served with white bread toasts, 160/50/40 g Grilled beef tongue, served with spicy beans salad ASSORTED UKRAINIAN SALO 165 and mustard, 95/140/15 g Three types of salo with garlic, toasted black bread, PORK NECK 365 served with a shot of vodka, 175 g/50 ml Grilled marinated pork neck with red wine and POTATO PANCAKES WITH WILD MUSHROOMS 195 horseradish sauce, served with corn porridge, Traditional Ukrainian potato dish with wild 200/200/30 g mushrooms, 275/80 g HOMEMADE SAUSAGE 355 VARENYKY WITH POTATOES AND Baked homemade sausage with fried potatoes, MUSHROOMS 195 onions and mushrooms. Served with horseradish Ukrainian dumplings with potatoes and mushrooms, and mustard, 140/200/35/40 g served with sour cream and roasted mushrooms PIKE CUTLETS 215 with onion, 200/65/80 g Steamed pike cutlets with creamy mushroom sauce, VARENYKY WITH MEATS 225 combined with fried potatoes, 150/110/100 g Ukrainian dumplings with beef and pork, served BUCKWHEAT WITH DUCK 385 with sour cream, roasted onion and bacon chips, Buckwheat, served with duck and white mushrooms, 200/50/80 g 240 g BEEF CHEEK 385 SALADS Slow-cooked beef cheek combined with mashed “SHUBA” SALAD 215 potatoes and poppy seeds, 160/190 g Black Sea whitebait combined with boiled vegetables: carrots, beets, potatoes with homemade DESSERTS mayonnaise, 220 g “KYIV” CAKE 185 TURKEY AND BEETROOT SALAD 225 Traditional Kyiv cake with nuts and cream filling, 140 g Salad with spicy, slowly cooked turkey, beetroot, SYRNYKY 195 white beans and walnuts, served with sunflower oil, Traditional Ukrainian dish of homemade cheese, 250 g served with sour cream and honey, 200/50 g BEEF TONGUE SALAD 185 VARENYKY WITH CHERRIES 155 Boiled beef tongue, boiled egg, fresh cucumbers and Ukrainian dumplings with cherry, served with sour roasted mushrooms, served with homemade cream, 110/80 g mayonnaise, mustard and garlic, 210 g HONEY CAKE WITH PRUNES 125 GARDEN SALAD Honey cake with cream, prunes and walnut. Served Traditional homemade salad with seasonal 155 with black chocolate and marble ice cream,210 g vegetables, dressed with sour cream or sunflower oil, 300 g SOUPS UKRAINIAN BORSCH 245 Traditional Ukrainian soup with beef, beetroots, tomatoes, potatoes, cabbage and red peppers, served with sour cream, Ukrainian buns, rye croutons and salo, 350/175 g SOLYANKA 245 Traditional spicy soup with smoked sausage, ham, pickled cucumbers, olives, lemon and sour cream, 300/50 g * We welcome enquiries from customers who wish to know whether any meals CHICKEN CONSOMMÉ 155 contain particular ingredients or allergens Chicken broth with quenelles and julienned Authorized Representative vegetables, 400 g “Hotel Management” LTD Director of Food & Beverage Department Cost Controller All prices are in UAH, including VAT.
Load more

Recommended publications
  • 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]
  • “Assessment of Potential Origin-Linked Quality Food Products and Their Demand in Ukraine”
    International Charitable Foundation “Heifer Project International” UKRAINE FINAL REPORT Project TCP/UKR/320 – SEU- LoA/10/004 “Assessment of Potential Origin-Linked Quality Food Products and Their Demand in Ukraine” Report Prepared by Yuriy Bakun (Heifer-Ukraine), Viktor Teres (Heifer-Ukraine), Oksana Osadcha (Heifer-Ukraine); with the support of the marketing expert Roman Korinets, and volunteers Perrine Loeuilleux, Irina Kasian KYIV – August 20th, 2010 1 International Charitable Foundation “Heifer Project International” Contents SUMMARY..........................................................................................................................................3 INTRODUCTION ...............................................................................................................................3 2. General and Sector-specific Analysis of Agricultural Food Production in Ukraine ...................5 2.1. Agriculture and export opportunities ........................................................................................5 2.1. National policy and development of rural areas in relation to traditional products ..................9 2.3 Legislation on geographical references in Ukraine..................................................................11 2.3.1 Procedure...........................................................................................................................14 2.3.2. Protection..........................................................................................................................17
    [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]
  • Lonely Planet's Global Chocolate Tour 1 Preview
    CONTENTS Introduction 3 Costa Rica 60 Europe 146 The Beans 4 Cuba 64 Austria 148 Cacao to Chocolate 6 Ecuador 66 Belgium 152 INTRODUCTION Types of Chocolate 8 Honduras 70 Eastern Europe 160 From camel milk chocolate in Dubai to honeycomb We couldn't cover every worthy Swiss chocolatier or Glossary 11 Mexico 72 France 164 chocolate in Australia, single-origin chocolate ice incredible Parisian chocolate boutique, but we included Nicaragua 80 Germany 176 cream in San Francisco and chocolate-covered blueberries favourites from Lonely Planet writers across the world. The Africa & The Middle East 12 Peru 82 Iceland 184 from Trappist Monks in Quebec, the world of chocolate has major cacao-growing countries are represented as well, Cote d’Ivoire 14 Chocomuseos 84 Ireland 186 never been more diverse...or more delectable. Innovative often with tours of cacao farms where it's possible to see Ghana 16 USA 86 Italy 188 chocolatiers are thinking up novel ingredient combinations the crop as it's grown and harvested. While most production Israel & Palestinian Territories 18 Top Chocolate Festivals 116 Netherlands 194 from Ho Chi Minh City to Texas and finding new means of of chocolate is done elsewhere and growers in places like São Tomé & Príncipe 22 Portugal 200 sourcing from and supporting small cacao farmers in the Côte d'Ivoire and Costa Rica primarily export the raw crop South Africa 24 Asia 118 Spain 202 race to elevate each bite into chocolate heaven. Yet not without much in-country chocolate production of their own, United Arab Emirates 30 India 120 Switzerland 206 every chocolate destination in this book is a craft bean-to- new bar-makers are popping up all over to challenge the Top Hot Chocolates 32 Indonesia 122 United Kingdom 212 bar maker; beloved Hershey's Chocolate World, chocolate- traditional paradigm and capture more of the revenue from Japan 124 Top Flavour Pairings 228 themed hotels and classic old-world cafes serving famous the chocolate trade domestically.
    [Show full text]
  • 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
    [Show full text]
  • Dzirnavu 36 +371 20516047 +371 29118187 Burga.Lv
    BURGA Dzirnavu 36 +371 20516047 +371 29118187 burga.lv APPETIZERS VEGETARIAN MAIN DISHES BURGERS Salmon tartar 6.00 DISHES Pickled herring with herb butter 5.80 Juicy beef burger with cheese, 6.80 Green mussels with cheese 6.00 potato and cottage cheese tomatoes, cucumber, mustard sauce Mozzarella with tomatoes and basil pesto 5.50 Hot snack platter 6.50 and fries Beer snack platter 6.50 Blood sausage with pearl-barley and 6.00 Wine snack platter Chickpea stew with cherry tomatoes and 5.80 6.50 cowberry jam Chicken burger with roasted onions, 6.80 Classic garlic bread 3.50 greens tomatoes, cheese, BBQ sauce and Bruschetta with tomatoes and 4.50 Mozzarella cheese Beetroot with feta cheese and rucola 5.80 Grilled chicken skewer with fresh 6.80 fries vegetables and fries Quesadilla Pearl barley porridge with melt cheese 5.80 Vegetarian burger with vegetable 6.80 with chicken 5.50 and caramelised butternut pumpkin Chicken breast, stuffed with fresh 7.80 pattie, cheese, tomatoes, garlic with shrimp 5.50 herb cheese, served with wild rice sauce and fries with Mozzarella and olives 5.50 Potato pancakes with cheese 6.50 Juicy pork chop from the oven, 8.50 Salmon burger with cucumber, eggs, 6.80 with mushroom sauce 6.50 Lightly salted salmon with roasted bread 6.00 served with potatoes and basil pesto, cheese, salsa and fries and cottage cheese with cowberry sauce and cream 6.50 with bacon 6.50 mushrooms “All friends” beef burger with 7.20 Spicy chicken wings with salmon 6.80 12 pcs 5.50 Stewed calf cheeks in steak sauce, 8.70 tomatoes, bacon,
    [Show full text]
  • Caviar Salads Homemade Pickles Cold Starters Russian Dumplings Meat and Poultry Fish Sides Soup
    MODERN RUSSIAN CUISINE IN THE HEART OF SOHO Caviar Soup BEST PRICE Ossetra caviar (30 / 50 g) IN LONDON 30 / 50 Borsch Krasnodarsky with beef 7 Salmon roe (100 g) 25 Ukha Donskaya with salmon and cod 7 Aubergine caviar 7 Solyanka mixed meat soup 7 Salads Russian Dumplings Olivier salad 7 5 Pelmeni ‘Sibirskiye’ 10 5 famous Russian salad, with chicken and salmon roe served with bouillon and sour cream Herring under a fur coat 7 5 Pelmeni with three types of fish 12 in black dough with squid ink Russian vinegret 6 5 Vareniki with potato and mushrooms 9 Smoked duck salad 9 5 with walnuts, berries, and apples poached in mulled wine Meat and poultry Homemade pickles Beef Stroganoff 16 5 sautéed new potato, buckwheat or mashed potatoes on the side Cucumbers 3 5 Cabbage rolls from the Russian oven 14 5 Tomatoes 4 5 stuffed with a mix of beef and turkey Cabbage 3 Slow-cooked duck 14 5 with berries and vegetables Mushrooms 4 5 Chicken cutlet 11 Selection of pickles 8 sautéed new potato, buckwheat or mashed potatoes on the side Cold starters Fish Herring on boiled potato canapés 7 5 Baked salmon 13 5 in honey mustard sauce Our Salo (cured pork belly) 6 Sturgeon fillet 14 5 Beetroot-cured salmon 10 served with burnt cauliflower Vodka platter (to share) 15 mixed pickles, cured pork belly, and herring Sides ZIMA platter (to share) 15 our favourite pâtés and starters with a variety of rye bread Buckwheat with oyster mushrooms 4 5 Mushroom Julienne 10 Sautéed new potatoes with dill 4 5 Potato rösti Draniki 7 Burnt cauliflower 4 5 add cured salmon to Draniki +2 ‘Spring’ salad 4 5 If you have any food or drink allergies or intolerances, please speak to a member of our staff before placing your order All prices are inclusive of VAT A discretionary 12 5 % service charge will be added to your final bill .
    [Show full text]
  • Floating Tea Party
    Floating Tea Party Just let go and enjoy Berlin’s charming water scenery with a good cup of coffee and lovely cake with whipped cream! Treat yourself to a wonderful time aboard one of our charter ships! Have a lovely cake and coffee for 9.50 € per person. 19 % VAT included Hearty Buffet Hot Dishes Solyanka Spit Roast served with Stewed Cabbage Meat Balls served with Onion Rings Cold Dishes Assortment of Ham Ground Pork served with Onion Rings Hearty Potato or Egg Salad Assortment of Cheese Harz Cheese, Camembert, Semi-hard Cheese served with Fruits Side Dishes Spreewald Gherkins, Pickled Gherkins Butter and Lard served with Bread Red Berry Compote served with Custard We recommend this buffet for at least 10 people for 16.50 € per person. 19 % VAT included Councilmen’s Buffet Hot Dishes Italian Tomato Soup Turkey Tenders served with Vegetables and Rice Pork Tenderloin au Vin served with wild Mushrooms Cold Dishes Small Meat Balls Specialties of Ham Small Rolls of Roast Beef served with Horseradish Pork Roast and smoked Pork Chop served with Waldorf Salad Assortment of Cheese Stuffed Eggs Assortment of smoked Fish Salads Cheese and Ham Salad Swabian Style Mushroom Salad Pasta Salad with Vegetables Salad Caprese Herring in Dill Sauce *** Assortment of Fresh Fruits Side Dishes Butter and Lard served with Bread Pickled Gherkins We recommend this buffet for at least 10 people for 26.00 € per person. 19 % VAT included Vegetarian Buffet We recommend Apples, Celery and Walnuts Salad Tuna Salad with Olives and Eggs Prawn Salad and Avocado in Lime
    [Show full text]
  • Hotels · Restaurants · Shopping · Nightlife · Maps
    hotels restaurants shopping nightlife maps All you need for a better visit! 2011 March/April ree f r c u o p o y y www.kyivcityguide.com #23 YOUR HOTEL ROOM IS JUST A CLICK AWAY! NOTARY SERVICES www.kyivcityguide.com English speaking licensed notary witnessing signatures · deeds certification · wills and testamentary docu- -Book, change or cancel your booking for FREE; ments · powers of attorney -Wide selection of hotels located in Ukraine; A: 19-21 Frunze str. Kiev -Your booking is immediately confirmed by e-mail; -No hidden charges! T: 044 455 9318 CONTENTS 3 Kyiv City Guide #23 March/April 4 Kyiv Basics 8 Events, Movies 12 Museums, Sights 21 Hotels, Apartments 27 Restaurants, Bars, Pubs 34 Shopping Museums 12 Events 8 37 Health, Sports 39 Transport & Travel 42 Out of Town 44 Yellow Pages 46 Nightlife, Clubs 50 City Maps 53 Street Index Nightlife 46 Movies 11 WWW.KYIVCITYGUIDE.COM - YOUR FAVOURITE TRAVELMATE 4 GENERAL INFO Facts & Figures History in brief Your mini dictionary LOCATION: Eastern Europe, bordering 4500BC Flourishing of the Late Neolithic Hello -pryvit Good morning -dobry the Black Sea, Romania, Moldova, Hun- Cucuteni-Trypillian culture. ranok Good afternoon -dobry den gary, Slovakia, Poland in the west, Bela- 482AD Foundation of Kyiv (founded, How are you? -yak spravy? Yes -tak rus in the north, and Russia in the east. according to legend, by first settlers Kiy, No -ni Please -budlaska Excuse GEOGRAPHY: Ukraine is the second Shcheck, Horiv and Lybid). me -vybachte Thank you -dyakuyu largest state (slightly smaller than 882 Kyiv becomes the centre of the first You are welcome -proshu Help Texas) in Europe and consists mostly of Slavic State - Kyivan Rus, which during -dopomozhit Hotel -gotel Hospital plateaus.
    [Show full text]
  • Mushrooms in the Russian Far East
    A MEANS OF SURVIVAL, A MARKER OF FEASTS: MUSHROOMS IN THE RUSSIAN FAR EAST Sveta Yamin-Pasternak Johns Hopkins University While the price of wild mushrooms in North American restaurants and stores ranges from high to unaffordable for people with limited financial means, wild mushrooms for rural low-income households in places as diverse as Eastern Europe, parts of Africa, and the Russian Arctic are an important part of the diet, especially during food short- ages. In Chukotka, in the far northeast of the Russian Federation, wild mushrooms are a source of nourishment in everyday consumption, and were important for survival in times of food scarcity. Depending on social context, mushrooms there have multiple meanings, ranging from emergency food for the hungry to the mark of a festive table. (Mushrooms, Chukchi, Slavs, Yupik, Chukotka) Wild mushrooms are an important source of food for the rural poor in regions as geographically distant from one another as Africa, Eastern Europe, and the Russian Arctic. Not only is there a heavy reliance on them, but also some notable similarities in the ways wild mushrooms are utilized in the cuisines and consumption patterns among the peoples inhabiting these diverse environments. For example, the Bemba in Zambia, Africa, have a porridge (ubwali) served with a mushroom relish made of varieties of Lactarius, Termitomyces, or Amanita, and the dish will likely be the main fare from late November through February or March (Chilieshe 2005; Richards 1939). In Belarus, a favorite dinner entrée is a savory stew of potatoes and golden chanterelle mushrooms. Traveling 14 time zones east of Belarus, we find a similar dish of potatoes and mushrooms that is just as popular along the Pacific and Arctic shores of the Russian Federation.
    [Show full text]