Russian Style Dinner 3,500 Rubles Per Person

Total Page:16

File Type:pdf, Size:1020Kb

Russian Style Dinner 3,500 Rubles Per Person RUSSIAN STYLE DINNER 3,500 RUBLES PER PERSON COLD STARTERS ON TABTABLESLESLESLES CHOICE OF MAIN COURSCOURSEEEE (served individually) FISH PLATE Chicken Tabaka with Tkemali sauce Marinated salmon and smoked omul with lemon and capers or Tiger prawns with Cocktail sauce Grilled salmon fillet with caviar sauce All main courses are served with grilled MEAT PLATE vegetables and roasted potatoes Smoked beef and chicken roulade with mustard Pork “Buzhenina” with beetroot horseradish DESSERT Traditional pastries: éclairs, honey cake, “Bird's SALADS AND STSTARTERSARTERS Milk” cake Traditional Olivier salad with chicken Vegetable salad with Feta cheese ASSORTED TEA AND COFCOFFEEFEEFEEFEE Herring with boiled potatoes and marinated onions Assorted marinated mushrooms Pickled vegetables 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. 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 RUSSIAN STYLE DINNER 4,500 RUBLES PER PERSON COLD STARTERS ON TABTABLESLESLESLES HOT STARTER (served indindividually)ividually) FISH PLATE Forest mushroom Julienne with sour cream Salmon caviar (10g. per person) on wheat toast Hot smoked sturgeon, marinated salmon and smoked omul with CHOICE OF MAIN COURSCOURSEEEE lemons and capers (served individually) Tiger prawns with Cocktail sauce Beef steak with peppercorn sauce or MEAT PLATE Seabass fillet with saffron sauce Smoked beef and chicken roulade with mustard All main courses are served with gratinated potatoes and Ham and cheese rolls, veal tongue with horseradish roasted vegetables SALADS AND STARTERS DESSERT Nicoise salad with tuna (ser(servedved individually) Traditional Olivier salad with chicken and quail eggs Sour cream and honey cake with forest berry sauce Baku tomatoes with Mozzarella and Pesto sauce Fresh tomatoes, cucumbers, peppers and radishes with herbs ASSORTED TEA AND COFCOFFEEFEEFEEFEE Assorted marinated mushrooms Pickled vegetables PUFF PIROSHKIES WITH MUSHROOMS, MEAT AND CABBAGE 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. 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 RUSSIAN STYLE DINNER 6,500 RUBLES PER PERSON COLD STARTERS ON TABTABLESLESLESLES LIME SORBET WITH VODVODKAKAKAKA FISH PLATE HOT STARTER Sturgeon caviar (15g. per person) with sour cream and warm pancakes (serve(servedd individually) Hot smoked sturgeon, smoked eel and marinated salmon with lemons Seafood ragout with asparagus, mushrooms and light and capers cream sauce with a cognac Seafood roulade with garlic sauce and herbs Tiger prawns with Cocktail sauce CHOICE OF MAIN COURSCOURSEEEE (served individually) MEAT PLATE Grilled beef tenderloin with cep sauce Roast beef and pork “Buzhenina” with horseradish and mustard or Spicy Salami and smoked sausage Dorado fillet with tomato, olive and basil sauce Parma ham with sweet melon or Lamb rack with rosemary and roasted garlic sauce SALADS AND STARTERS All main courses are served with stuffed potatoes and Olivier salad with Kamchatka crab seasonal vegetables Traditional Caesar salad with chicken breast Baku tomatoes with Mozzarella and Pesto sauce DESSERT Fresh tomatoes, cucumbers, peppers and radishes with herbs (served individually) Spicy eggplants Georgian style Tropical fruits Marinated ceps Chocolate cake with tangerine and Grand Marnier sauce Pickled vegetables PUFF PIROSHKIES WITH MUSHROOMS, MEAT AND CABBAGE ASSORTED TEA AND COFCOFFEEFEEFEEFEE THE OFFER IS VALID FOR A MIMINIMUMNIMUM OF 151515 PERSONSPERSONS.... ALL PRICES ARE INCLUINCLUSIVESIVE OF VAT 18% AND EXCLUSIVE OF 10% SERSERVICEVICE CHARGECHARGES.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 IN ADDITION TO RUSSIAN STYLE DINNER COLD STARTERS Meat, fish and cheese canapés for welcome cocktail 350 RUB (3 pcs. / 90g. / for 1 person) Marinated salmon with condiments 1,750 RUB (300g. for 10 persons) Hot smoked sturgeon with condiments 3,500 RUB (300g. for 10 persons) Smoked eel with condiments 800 RUB (300g. for 10 persons) Kamchatka crab with condiments 6,000 RUB (300g. for 10 persons) Poached sturgeon in aspic 2,200 RUB (500g for 10 persons) Poached pike perch in aspic 1,500 RUB (500g for 10 persons) Whole sterlet stuffed with salmon mousse 9,000 RUB (1,500g. for 10 persons) Sturgeon caviar with sour cream and warm pancakes 7,000 RUB (50g.) Salmon caviar with sour cream and warm pancakes 1,200 RUB (50g.) 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 Veal tongue in aspic 1,750 RUB (500g. for 10 persons) Beef in aspic 2,000 RUB (700g. for 10 persons) Terrine of foie gras with fig jam and toasts 9,000 RUB (500g. for 10 persons) Parma ham with sweet melon 2,500 RUB (300g. for 10 persons) Smoked venison with lingberry jam 3,500 RUB (300g. for 10 persons) Smoked duck breast with berry sauce 3,700 RUB (300g. for 10 persons) HOT STARTERS Forest mushroom Julienne with sour cream 350 RUB (100g. for 1 person) Forest mushroom Julienne with chicken 450 RUB (100g. for 1 person) Seafood ragout with asparagus, mushrooms and light cream sauce with a cognac 650 RUB (100g. for 1 person) MAIN DISHES Russian pie Coulibiac with salmon and caviar sauce 6,500 RUB (1,500g. for 10 persons) 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 Whole goose, stuffed with apples 7,500 RUB (2,500g. for 10 persons) Whole duck, stuffed with dried fruits 6,800 RUB (2,500g. for 10 persons) Whole turkey with bread stuffing 8,500 RUB (3,000g. for 10 persons) Roasted marbled beef with pepper sauce 8,500 RUB (1,500g. for 10 persons) DESSERTS Assorted mini-pastries 1,500 RUB (600g. for 10 persons) Whole seasonal fruits 2,500 RUB (1,500g. for 10 persons) Sliced seasonal fruits 2,000 RUB (1,500g. for 10 persons) Cheese plate with nuts and honey 2,750 RUB (400g. for 10 persons) Chocolate fountain with fresh fruits 14,000 RUB (2,000g. for 30 persons) Festive cake 2,500 RUB (1,000g.) ALL PRICES ARE INCLUINCLUSIVESIVE OF 18% VAT AND EXCLUSIVE OF 10% SERSERVICEVICE CHARGE 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 .
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]