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Cold Snacks Salads Hot Starters First Courses “It is necessary to eat only good food and little by little, also with books and movies... “ Krzysztof Zanussi HRUSHEVSKYI Improvisation restaurant No. 1 September 28, 2012 Cold snacks Salads Veal tartare 175 .......................................................................................................258.00 Salad with eel 250……………….298.00 With gherkins and quail egg avocado and Cherry tomatoes with fragrant bread croutons with a salad mix, sweet Yalta onions and aromatic sesame. Bruschetta with grilled vegetable caviar 200 ................................................. 96.00 Dressed with Chile sauce. and Parmesan cheese in a jazz style Served with a crisp decor Bruschetta with tomatoes and Mozzarella cheese 150 .............................. 96.00 Seafood salad 270……368.00 with Italian-style pesto sauce accompanied by scallops, tiger prawns and eels with citrus and salad mix. Dressed with Bruschetta with avocado, sesame and salmon 220 ...................................178.00 mango sauce and served with flying fish caviar Royal baked mixed meats 270/50 ................................................................... 258.00 with veal roas tbeef, pork roasted ham, mangalitsa sausages Salad with mangalica meat 280……178.00 and brisket pork. Served with beets and grilled vegetables Served with cheese and arugula Pink tuna tartar with concace tomatoes 220/20/15 . ................................298.00 seasoned with mango petals and crispy croutons Greek salad 280 ................................. 186.00 with a light fresh salad mix, Feta cheese, black Fillet of Norwegian herring 280 ........................................................................178.00 olives, grilled artichokes and pine nuts. Dressed spiced salting with light notes of coriander on warm potato with basil sauce medallions Author’s Caesar 240………………238.00 Fish plateau 280 ..................................................................................................... 358.00 with salted salmon and shrimp with salted salmon, marble catfish, and oily fish Home-made assorted bacon 150/40/65/20/20 ........................................... 98.00 Salad with mozzarella and tomatoes 280.. .................. 198.00 accompanied by juicy mango, avocado, with mustard and rye croutons with garlic and onion petals pine nuts and capers. Delicate meat paste 250/50 ................................................................................186.00 Dressed with Pesto sauce with butter and Brazilian pepper. Served with a sweet compliment and wheat croutons Pink tuna salad 280 .............................................................. 258.00 with notes of herbes de Provence Exquisite cheeses’ kingdom 180/50 .................................................................358.00 Served with tomatoes, cucumber petals, avocado, mushrooms, string accompanied by goat cheese with lavender, Gouda cheese with truffle, Norwegian caramel beans and a mix of lettuce. Dressed with olive oil and mustard-honey cheese with a salty tinge, Twente cheese bun and classic Brie. Served with seasonal berry sauce. Assorted vegetables with aromatic herbs 250 ............................................. 88.00 Warm roastbeef salad and grilled vegetables 280 .... 228.00 Decorated with parmesan petals. Dressed Pesto sauce Grilled pickled artichokes 150 ...........................................................................198.00 with black and green olives combined with Italian capers in Salad with tender Burrata cheese 250 ........................... 268.00 aromatic extra-virgin oil combined with lettuce, almond petals and caramelized pear. Dressed with mango-mustard sauce Bread basket with butter 150/25 ..................................................................... 38.00 An Italian plateau 260 ...........................................................................................258.00 Author Caesar salad 270 .................................................... 198.00 accompanied by tender camembert, prosciutto, parmesan cheese and dor-blue cheese. with warm grilled chicken and fried bacon Supplemented with dried tomato capers and olives in combination with caramelized pear Grilled tender beef salad 250 ............................................ 198.00 Roasted assorted Mangalica meat 300/50 ................................................. 258.00 with light fresh salad mix, Cherry tomatoes, vegetable chutney and sesame. Dressed with Micholas sauce. Dressed with sweet Yalta onion laces and chilli peppers Salad with salted salmon 260 .......................................... 318.00 with avocado, mild Mascarpone cheese accompanied by tiger prawns. Served with a crisp decor. Hot starters First courses Cream-soup with mushrooms 300/10 .......................... 118.00 Served with wheal croutons Grilled eggplant fillet 200/40 ..............................................................................216.00 fillet with a succulent veal, selected white mushrooms in a perefect Light chicken broth 300 ........................................................88.00 combination with Mozzarella cheese. with noodles and quail egg, aromatic Served with a light salad mix and vegetables herbs Mangalitsa goulash soup .................................................. 118.00 with sweet onions and chilli pepper Rolls of golden creamy pancake 150/50/15 .................................................148.00 Fish consomme with spicy vegetables 280 ................. 218.00 with stewed spinach accompanied by pine nuts and Parmesan cheese. Served with Thymiano sauce and Cherry tomatoes Author’s Galician borsch 280 ............................................ 108.00 served with veal rib Vegetable soup 250 ................................................................96.00 with Provence-style mangalitsa meat Shevchenko Avenue, 28 1 ordering banquets +38 067 776 89 15 Improvisation restaurant No. 1 September 28, 2012 Garnishes MAIN DISHES Cheese croquettes 150 ...........................................................98.00 Fish & Seafood Grilled vegetables 150 ............................................................78.00 Dorado on a coconut tomato pillow 250/80 ........................................................328.00 Served with juicy lemon and fragrant thyme Mashed potatoes 150 ............................................................ 58.00 River trout fillet 100/100/20 .......................................................................................228.00 Risotto with Parmesan cheese 150 ...................................68.00 with fricasse vegetables. Served with lemon Succulent couscous 200 ..................................................... 68.00 Grilled tuna fillet (100g) ..............................................................................................296.00 with Parmesan cheese served with saffron sauce Fried homemade potatoes 200 .......................................... 68.00 Sea Bass fillet 180/70/30 ..............................................................................................286.00 accompanied by cauliflower puree Boiled broccoli with butter 150 .......................................... 78.00 Grilled salmon steak (100g) ........................................................................................218.00 Served with yogurt sauce and lemon Plateau of tiger prawns 150/110 ...............................................................................398.00 in accompanied by notes of thyme on a fruit bedding Lamb & Veal Paste & Varenyky New Zealand lamb rack 150/70/40. .........................................................................680.00 with mashed celery and carrot and eggplant medallion Fettuccine with pink salmon 300 .................................... 198.00 and spinach petals. Gentle young grilled veal 150/50/25. .....................................................................298.00 Served with cream sauce, with blueberry-raspberry sauce and noble Gorgonzola cheese Parmesan cheese Veal medallions 150/100/45. .....................................................................................328.00 Veal fettuccine 300 ............................................................... 188.00 with young spinach petals and Cherry tomatoes and mushrooms in cream and parmesan sauce served with Cherry tomatoes Veal fillet in wok style 150/200 .................................................................................298.00 glazed with unagi sauce and celery and beet puree Vegan buckwheat noodles 250/100 ...............................186.00 with vegetables and celery puree Veal fillet in cherry sauce 150/75/30 .......................................................................298.00 Served with a light mix of leaf salad with Parmesan cheese and almonds Mangalitsa varenyky 200/50 ............................................. 118.00 with onion laces and mushroom sauce Beef Varenyky with potatoes 200/50/50 ....................................98.00 Garnished with golden onion, mushrooms and Royal Steak (100g) ......................................................................................................... 168.00 with the aroma of herbs sour cream Cherry tomato steak 200/50/50/50 .........................................................................318.00 Banosh with mushrooms 200/50/15. ............................. 118.00 with onion flavored with thyme and mushroom sauce in cream sauce and Carpathian cheese Pepper steak 200/15/50 ...............................................................................................328.00
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