Dear Guest, Georgian Cuisine Is Spicy and Salty, So If You Have an Allergy to Any Product, Please Inform Our Waiters!

Total Page:16

File Type:pdf, Size:1020Kb

Dear Guest, Georgian Cuisine Is Spicy and Salty, So If You Have an Allergy to Any Product, Please Inform Our Waiters! SALADS Dear guest, Georgian cuisine is spicy and salty, so if you have an allergy to any product, please inform our waiters! Traditional Georgian Salad tomato, cucumber, red onion, parsley, walnut, chili 250 g 85 UAH Kveli with tomatoes tomato, Imeretian cheese, tarragon sauce 200 g 89 UAH Service not included roasted vegetables: eggplant, bell peppers, tomato; Akekili 250/30/30 g 98 UAH onions, cilantro; served with toasts and nut butter mix of lettuce, fried suluguni, grapes, olive oil, Salad with suluguni and grapes 250 g 89 UAH balsamic sauce pastirma, fried champignons, bell peppers, egg, Tbilisuri 210 g 102 UAH homemade yogurt fried veal tenderloin, bell peppers, tomato, green Kakheti 250 g 119 UAH beans, homemade mayonnaise, mustard mix of lettuce, veal tenderloin, fried eggplant, honey Warm salad with veal and eggplants 210 g 129 UAH and mustard sauce mix of lettuce, fried chicken liver rolls in bacon, Warm salad with chicken liver 220 g 98 UAH cherry tomatos, honey and mustard sauce iceberg salad, fried chicken tenderloin and bacon, Bagrationi smoked suluguni, toasts, homemade sauce with 250 g 109 UAH garlic STARTERS tomato, cucumber, bell peppers, red onion, parsley, Fresh vegetables platter 300 g 98 UAH dill tomato, cucumber, red cabbage, salted bitter Georgian pickles platter 400 g 98 UAH pepper, garlic Mtsvanili platter cilantro, parsley, dill, green onion, basil, tarragon 200 g 98 UAH Beet pkhali baked beets, satay paste, garlic, greens and spices 150 g 49 UAH Carrot pkhali baked carrots, nut butter, garlic, greens and spices 150 g 49 UAH sauteed spinach, nut butter, garlic, greens and Spinach pkhali 150 g 75 UAH spices Taste platter pkhali Three kinds of pkhali: with beets, carrots and spinach 150 g 70 UAH classic suluguni cheese, smoked suluguni and Cheese platter 300 g 115 UAH Imeretian cheese roasted eggplants, stuffed with nut butter, and Original snack of eggplants and salted salted bitter pepper, stuffed with Imeretian cheese 150 g 109 UAH bitter pepper with dill and garlic roasted bell peppers, stuffed with nut butter, Pepper rolls with satay paste 200 g 136 UAH cilantro chicken quarter in cold satay and garlic sauce with Chicken in Baje sauce 300 g 92 UAH spices HOT STARTERS delicate chicken meat in satay sauce with Georgian Satsivi 300 g 98 UAH spices mini pickled grape leaves stuffed with veal and rice; Tolma 250 g 109 UAH served with Georgian matsoni sauce Mushrooms baked with suluguni cheese champignon caps baked with suluguni cheese 250 g 85 UAH Suluguni fried on ketsi 250 g 89 UAH Megruli lobio boiled red beans with Georgian spices and greens 250 g 89 UAH oyster mushrooms, fried with onions, tarragon, Mushrooms made in the Telavian style 250 g 85 UAH cilantro, mint and dill Eggplant baked with tomato and suluguni served with tarragon and balsamic sauce 200 g 89 UAH stewed eggplants, tomatoes, bell peppers, onions, Ajapsandali 250 g 89 UAH Georgian spices, greens SOUPS Katmis chicken soup with rice and quail egg 300 g 59 UAH Khinkali soup broth, khinkali Kalakuri 300 g 65 UAH spinach, green peas, broccoli, cauliflower, parsley, Cream soup of green vegetables 300 g 83 UAH cilantro, cream; served with croutons veal, rice, parsley, cilantro; served with tomato, Kharcho 300 g 65 UAH Georgian spices and kondari soup of boiled red beans with tomato, Georgian Lobio 300 g 52 UAH spices and greens HOT DISHES pork tenderloin, stewed with potatoes, eggplant, bell Chanakhi pepper, onion and chili pepper in a pot under a lid of 300 g 95 UAH yeast dough Ojakhuri roast pork with potatoes, onions, spices and greens 250 g 98 UAH stewed veal in a nut-tomato sauce with Imeretian Megruli kharcho 300 g 99 UAH saffron veal, stewed in tomato sauce, with onions, greens Chashushuli 250 g 109 UAH and chili pepper veal, baked with champignons and onions in sour Meat made in the Georgian style 250 g 115 UAH cream sauce with suluguni cheese mutton tenderloin with onion, greens and cherry Chakapuli 250 g 129 UAH plum, stewed in dry white wine Rabbit chakhokhbili rabbit, bell pepper, tomato, onion, spices 300 g 145 UAH Megruli giblets with ajika sauce, onion, spices and Kuchmachi 250 g 89 UAH pomegranate seeds Chkemuruli fried chicken in creamy garlic sauce 300 g 102 UAH chicken, fried in a Georgian frying pan "tap" with Chicken tapaka 1 pc 165 UAH garlic sauce Mackerel baked with carrots, spices and nuts 1 pc 115 UAH in basil sauce with tomatoes, a mix of lettuce and Baked salmon 200 g 215 UAH Georgian spices Baked sturgeon 1 pc 199 UAH KHINKALI you may order three pieces and more of one kind Khinkali kalakuri mix of veal and pork with cilantro 1 pc 14 UAH Khinkali mutton mutton with cilantro 1 pc 15 UAH Khinkali with suluguni and Imeretian 1 pc 14 UAH cheese Khinkali with mushrooms fried champignons and greens 1 pc 18 UAH Khinkali with cherries 1 pc 20 UAH BAKERY Khachapuri made in the Adjarian style oval plate with suluguni cheese and egg yolk 550 g 109 UAH Khachapuri made in the Imeretian style with suluguni cheese 550 g 99 UAH Megruli khachapuri with suluguni cheese and cheese crust 550 g 109 UAH with suluguni cheese, cheese crust topped with Royal khachapuri 550 g 129 UAH pieces of melted cheese with potatoes, spinach, onions, garlic and Georgian Khachapuri made in the Ossetian style 550 95 spices Kubdari with chopped veal, onions, greens and spices 500 g 129 UAH Lobiani with red beans, onions and greens 550 g 85 UAH Chvishtari fried pies of corn flour with suluguni cheese 200 g 55 UAH Mchadi pies from corn flour 200 g 55 UAH Lavash 1 pc 20 UAH Shoti homemade Georgian bread 1 pc 20 UAH BARBECUE all dishes are served on lavash with fresh onions and greens Pork shish kebab 100 g 79 UAH Veal steak shish kebab 100 g 109 UAH Rack 100 g 89 UAH Chicken luleh kebab 200 g 98 UAH Veal luleh kebab 200 g 109 UAH Mutton luleh kebab 200 g 129 UAH Grilled vegetables eggplant, tomato, bell pepper, champignons 250 g 98 UAH Corn served with nut ajika sauce 200 g 58 UAH TRADITIONAL GEORGIAN SAUCES Ajika 30 g 25 UAH Satsebeli 50 g 25 UAH Tkemali 50 g 25 UAH Narsharab 50 g 25 UAH Matsoni with greens and garlic 50 g 25 UAH SIDE DISHES Rice with vegetables 250 g 45 UAH Mashed potatoes 250 g 45 UAH Potatoes made in the Caucasian style slices of fried potatoes with greens and garlic 250 g 49 UAH Fried potatoes with porcini mushrooms potatoes, onions, porcini mushrooms 250 g 90 UAH Gomi, corn porridge served after 30 min. 300 g 45 UAH Elarji mamaliga with suluguni cheese 300 g 65 UAH DESSERTS Georgian desserts platter churchela, gozinaki, pelamushi 1 portion 89 UAH Matsoni with honey, jam or nuts 200 g 53 UAH Napoleon cake light and crispy Napoleon following Georgian recipe 150 g 69 UAH Penovani puff pastry turnover with cheese and orange peel 250 g 65 UAH Chocolate cake with cherries 150 g 89 UAH Apple khinkali with nuts puff pastry cake with apples and nuts 200 g 79 UAH Homemade jam 50 g 30 UAH грн / АПЕРЕТИВ І ДИЖЕСТИВ / APERITIF AND DIGESTIVE мл / ml UAN Martini Bianco 50 40 Aperol 50 50 Jagermeister 50 55 BECHEROVKA ORIGINAL 50 50 ІГРИСТІ ВИНА / SPARKLING WINES Bazaleti, white brut, GEORGIA 750 309 Bazaleti, white semi-dry, GEORGIA 750 309 Bazaleti, white semi-sweet, GEORGIA 750 309 Bazaleti, red semi-sweet, GEORGIA 750 309 Silver Breeze, brut, UKRAINE 750 199 Silver Breeze, rose semi-sweet, UKRAINE 750 199 Lambrusco, Emilia, white semi-sweet, Sizarini, ITALY 750 259 Prosecco, Veneto, white, Sizarini, ITALY 750 649 ДОМАШНЄ ВИНО / HOMEMADE WINE от Вано, червоне / Vano's red wine 100 27 от Вано, біле / Vano's white wine 100 27 ВИНА ГРУЗІЇ / GEORGIA WINES БІЛІ / WHITE Цинандалі, сухе / Tsinandali, dry, MARANI 150/750 90/400 Ркацителі, сухе / Rkatsiteli, dry, MARANI 750 300 Алазанська Долина, напівсолодке / Alazani Valley, semi-sweet, MARANI 150/750 75/360 Мцване-Кісі, сухе / Mtsvane-Kisi, dry, KONDOLI 750 720 Ркацителі, сухе / Rkatsiteli, dry, KONDOLI 750 720 ЧЕРВОНІ / RED Сапераві, сухе / Saperavi, dry, MARANI 150/750 90/400 Мукузані, сухе / Mukuzani, dry, MARANI 750 650 Піросмані, напівсухе / Pirosmani, semi-dry, MARANI 750 390 Алазанська Долина, напівсолодке / Alazani Valley, semi-sweet, MARANI 150/750 85/390 Кіндзмараулі, напівсолодке / Kindzmarauli, semi-sweet, MARANI 750 590 Сапераві-Мерло, сухе / Saperavi-Merlot, dry, KONDOLI 750 980 БІЛІ ВИНА / WHITE WINES Pinot Grigio, dry, Veneto, Sizarini, ITALY 150/750 50/350 Soave, dry, Veneto, Sizarini, ITALY 150/750 45/310 Chardonnay, dry, Veneto, Sizarini, ITALY 750 300 Sauvignon Blanc, semi-sweet, Southern Chile Region, Casa Verde, CHILE 750 340 Chardonnay, dry, Central Valley Chile, Casa Verde, CHILE 150/750 60/430 ЧЕРВОНІ ВИНА / RED WINES Chianti, dry, Tuscany, Sizarini, ITALY / Tuscany 150/750 65/470 Cabernet Sauvignon,dry, Veneto, Sizarini, ITALY 750 310 Bardolino, dry, Veneto, Sizarini, ITALY 150/750 45/330 Carmenere, dry, Central Valley Chili, Casa Verde, CHILE 150/750 55/410 Merlot, dry, Central Valley Chili, Casa Verde, CHILE 750 330 ПИВО / BEER Kronenbourg 1664 Blanc 300/500 35/45 Warsteiner 330 55 Carlsberg non alcoholic 500 40 ВІСКІ / WHISKEY Johnnie Walker Red Label, SCOTLAND 50 85 Johnnie Walker Black Label, SCOTLAND 50 130 Bushmills Original, IRISH 50 90 Jameson, IRISH 50 90 Jack Daniel's, AMERICAN 50 99 ГРУЗИНСЬКИЙ КОНЬЯК / GEORGIAN COGNAK Sarajishvili 3* 50 65 Sarajishvili 5* 50 70 Sarajishvili VS 50 85 Sarajishvili VSOP 50 120 Eristavi 5* 50 50 Eristavi VS 50 65 РОМ / RUM Captain Morgan Spiced Gold 50 70 Captain Morgan White Rum 50 70 Captain Morgan Jamaica Rum 50 80 ТЕКІЛА / TEQUILA Jose Cuervo Especial Silver 50 75 Jose Cuervo Especial Reposado 50 70 ГОРІЛКА / VODKA Хортиця
Recommended publications
  • Georgia, Armenia & Azerbaijan
    Land Program Rate: $6,195 (per person based on double occupancy) Single Supplement: $1,095 Included: All accommodation, hotel taxes • Meals per itinerary (B=breakfast, L=lunch, D=dinner) • Arrival/departure transfers for pas- sengers arriving/departing on scheduled start/ end days • All land transportation per itinerary including private motor coach throughout the itinerary • Internal airfare between Baku and Tbilisi • Study leader and pre-departure education materials • Special cultural events and extensive sightseeing, includ- ing entrance fees • Welcome and farewell dinners • Services of a tour manager throughout the land program • Gratuities to tour manager, guides and drivers • Comprehensive pre-departure packet Not Included: Travel insurance • Round trip airfare between Baku/Yerevan and USA. Our tour operator MIR Corporation can assist with reservations. • Passport and visa fees • Meals not specified as included in the itinerary • Personal items such as telephone calls, alcohol, laun- dry, excess baggage fees Air Arrangements: Program rates do not include international airfare from/to USA. Because there are a number of flight options available, there is no group flight for this program. Informa- tion on a recommended flight itinerary will be sent by our tour operator upon confirmation. What to Expect: This trip is moderately active due to the substantial distances covered and Club of California The Commonwealth St 555 Post CA 94102 San Francisco, the extensive walking and stair climbing required; parts of the tour will not always be wheelchair - accessible. To reap the full rewards of this adventure, travelers must be able to walk at least a mile a day (with or without the assistance of a cane) and stand for an extended period of time during walking tours and museum visits.
    [Show full text]
  • 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]
  • The Importance of the Role of Local Food in Georgian Tourism
    European Scientific Journal December 2015 /SPECIAL/ edition Vol.2 ISSN: 1857 – 7881 (Print) e - ISSN 1857- 7431 THE IMPORTANCE OF THE ROLE OF LOCAL FOOD IN GEORGIAN TOURISM Maia Meladze, Associate Professor Grigol Robakidze University, Tbilisi, Georgia Abstract The top three activities undertaken in Georgia by international travelers are: rest and relaxation (36%), tasting Georgian dishes (35%), exploring Georgian nature/landscape (35%), etc. Gastronomy has become one of the most important parts of a tourism market. Georgia is a unique country – as a homeland of wine and a country which is distinctive for its plenty of ethnographic regions. Each historical-ethnographic region had its own natural and agricultural specificity, which led to the peculiarity of the ethnic group feeding. A great Majority of foreign tourists, who tries Georgian traditional dish for the first time, declares about its best taste and scent at once. Georgia's traditional winemaking method of fermenting grapes in earthenware, egg-shaped vessels has been added to the world heritage list of the UNESCO. Georgian gastronomic diversity is a great resource for tourism development in the country. Friendliness and goodwill of a tourist greatly depends on the dishes and beverages they are offered. Keywords: Georgia, Tourism, Gastronomy, Food, Traditional dishes Introduction For many of the world’s billions of tourists to enjoy tried and tested recipes, cuisine, gastronomy has become a central part of the tourism experience. In addition, tasting local foods has become an important way to enjoy the local culture. Local food at a destination can bring tourists physical, cultural, social and prestige experience. Food and its related tourist activities have been described into a new category of tourism called food tourism in which the motivation for traveling is to obtain special experiences from food.
    [Show full text]
  • GEORGIA Strengthening Conformity Assessment for Fruits and Vegetables
    Wichtiger HINWEIS ! Innerhalb der Schutzzone (hellblauer Rahmen) darf kein anderes Element platziert werden! Ebenso darf der Abstand zu Format- resp. Papierrand die Schutzzone nicht verletzen! Hellblauen Rahmen der Schutzzone nie drucken! Siehe auch Handbuch „Corporate Design der Schweizerischen Bundesverwaltung“ Kapitel „Grundlagen“, 1.5 / Schutzzone www. cdbund.admin.ch G GLOBAL QUALITY AND STANDARDS PROGRAMME GEORGIA Strengthening conformity assessment for fruits and vegetables VALUE CHAIN STUDY 1 Value Chain Analysis of Fruits and Vegetables in Georgia with focus on quality and compliance infrastructure, economic, social and sustainability requirements ACKNOWLEDGMENTS This publication has been prepared by the United Nations Industrial Development Organization (UNIDO) within the framework of the Global Quality and Standards Programme (GQSP) under the overall guidance of the GQSP programme coordinator and project manager, Ms. Dorina Nati. Technical inputs were provided and coordinated by Ms. Nino Manvelidze, National Technical Advisor. The publication is based on the study of the Bern University of Applied Sciences (BFH). Special appreciation goes to the research team consisting of Dominic Blaettler, Ekaterine Burkadze, Pia Fehle, Salome Gelashvili, Phatima Mamardashvili, Sophie Marchesi, and Susan Zuelli. The development of this publication benefitted greatly from the valuable inputs, reviews and constructive comments received from all the main stakeholders of the project, particularly the Ministry of Environmental Protection and Agriculture (MEPA) of Georgia. Special thanks goes to all the people who shared their precious knowledge, experience and opinions in the frame of interviews, meetings and workshops. Publication design by Radhika Nathwani. We acknowledge the financial support to this mandate on part of the Swiss State Secretariat for Economic Affairs (SECO), and the institutional support on part of BFH-HAFL.
    [Show full text]
  • Guide of Georgia Facts About Georgia
    GUIDE OF GEORGIA Cycles of Higher Education Higher Education system of Georgia consists of three cycles: First Cycle-Bachelor’s Degree (240 credits); Second Cycle-Master’s Degree (120 credits); Third Cycle-Doctor’s Degree (180 credits) Higher Education Institutions Georgia is a popular destination for students from around the world, wishing to gain a top-quality education. Each year more and more students take courses in Georgia and fill the contingent of international students to already significant contingent in the whole country. The following are the higher education institutions in Georgia: College – higher education institution implementing professional higher educational programs or/and only the first cycle programs –Bachelor programs; Educational University-higher education institution implementing higher educational program/programs (except for doctoral programs). It is required to provide the second Cycle-Master educational program/programs; University –higher education institution implementing educational programs of all the three cycles of the highest academic education. Quality Assurance External quality assurance in Georgia lies through accreditation process. Accreditation is conducted by National Education Accreditation Centre www.nea.ge The state recognizes the qualification documents issued only by an accredited educational institution or equalized to it. FACTS ABOUT GEORGIA Local name: "Sakartvelo" / Georgia Capital city: Tbilisi Area: 69,700 sq. km Location: It lies between the Black and Caspian Seas, on the south of the Caucasus, bordered by Russia in the north; Armenia, Turkey in the south, Azerbaijan – in the south-east. Population: 4,7 million Native language: Georgian Currency: Lari (Gel) Calling code: +995; the area code of Tbilisi is 322 Area: 69,700 sq.
    [Show full text]
  • Georgian Country and Culture Guide
    Georgian Country and Culture Guide მშვიდობის კორპუსი საქართველოში Peace Corps Georgia 2017 Forward What you have in your hands right now is the collaborate effort of numerous Peace Corps Volunteers and staff, who researched, wrote and edited the entire book. The process began in the fall of 2011, when the Language and Cross-Culture component of Peace Corps Georgia launched a Georgian Country and Culture Guide project and PCVs from different regions volunteered to do research and gather information on their specific areas. After the initial information was gathered, the arduous process of merging the researched information began. Extensive editing followed and this is the end result. The book is accompanied by a CD with Georgian music and dance audio and video files. We hope that this book is both informative and useful for you during your service. Sincerely, The Culture Book Team Initial Researchers/Writers Culture Sara Bushman (Director Programming and Training, PC Staff, 2010-11) History Jack Brands (G11), Samantha Oliver (G10) Adjara Jen Geerlings (G10), Emily New (G10) Guria Michelle Anderl (G11), Goodloe Harman (G11), Conor Hartnett (G11), Kaitlin Schaefer (G10) Imereti Caitlin Lowery (G11) Kakheti Jack Brands (G11), Jana Price (G11), Danielle Roe (G10) Kvemo Kartli Anastasia Skoybedo (G11), Chase Johnson (G11) Samstkhe-Javakheti Sam Harris (G10) Tbilisi Keti Chikovani (Language and Cross-Culture Coordinator, PC Staff) Workplace Culture Kimberly Tramel (G11), Shannon Knudsen (G11), Tami Timmer (G11), Connie Ross (G11) Compilers/Final Editors Jack Brands (G11) Caitlin Lowery (G11) Conor Hartnett (G11) Emily New (G10) Keti Chikovani (Language and Cross-Culture Coordinator, PC Staff) Compilers of Audio and Video Files Keti Chikovani (Language and Cross-Culture Coordinator, PC Staff) Irakli Elizbarashvili (IT Specialist, PC Staff) Revised and updated by Tea Sakvarelidze (Language and Cross-Culture Coordinator) and Kakha Gordadze (Training Manager).
    [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]
  • Меню Тесто / Dough Salads and Appetizers Menu
    САЛАТЫ И ЗАКУСКИ МЕНЮ ТЕСТО / DOUGH SALADS AND APPETIZERS MENU ДИЧЬ / GAME DISHES ХИНКАЛИ мин. 3 шт. / Khinkali min 3 pcs со свининой и говядиной / с бараниной 150 with pork and beef / lamb САЛАТ С КРЕВЕТКАМИ, САЛАТ С ВЯЛЕНОЙ ОЛЕНИНОЙ, 1100 АВОКАДО И ТОМАТАМИ ЧЕРРИ 890 с сыром и зеленью/ cheese and greens 100 грушей и кедровым орехом с креветками / with shrimps 220 Salad with shrimp, avocado and cherry tomatoes Sun-dried deer and pear salad БОЛЬШОЙ ЛИСТОВОЙ САЛАТ С АВОКАДО 750 САЛАТ С КОПЧЕНОЙ УТИНОЙ ГРУДКОЙ 750 КУТАБЫ, 2 шт. / Qutab, 2 pcs. Large leaf salad with avocado и рукколой с зеленью / with greens 250 c сыром / с мясом / with cheese / with meat 200 САЛАТ С АВОКАДО, МАНГО и тыквенными семечками 650 Salad with smoked duck breast and arugula Salad with avocado, mango and pumpkin seeds ПАШТЕТ ИЗ ПЕЧЕНИ ЗАЙЦА / Hare liver pate 570 ПЕЛЬМЕНИ / Dumplings ОВОЩНОЙ САЛАТ ПО-ГРУЗИНСКИ 620 ТАРТАР ИЗ ОЛЕНИНЫ / Tartar venison 950 с говядиной / with beef 500 Georgian vegetable salad с курицей / with chicken 400 РОСТБИФ ИЗ ОЛЕНИНЫ со свекольным соусом 1550 САЛАТ ИЗ СЛАДКИХ ТОМАТОВ с крымским луком 650 Tomato salad with crimean onion Roast beef deer with beetroot sauce ВАРЕНИКИ / Dumplings с картофелем и грибами with potatoes and mushrooms 350 СТРАЧАТЕЛЛА С ТОМАТАМИ и муссом из манго 900 с творогом, вишневым соусом и сметаной 350 Stracciatella with tomatoes and mango mousse БОЛОНЬЕЗЕ С ЛОСЯТИНОЙ 950 with cottage cheese, cherry sauce and sour cream Bolognese with moose БУРРАТА С ТОМАТАМИ 900 Burrata with tomatoes КАЗАРЕЧЧЕ С ОЛЕНИНОЙ И КРОЛИКОМ
    [Show full text]
  • What Makes a Restaurant Ethnic? (A Case Study Of
    FORUM FOR ANTHROPOLOGY AND CULTURE, 2017, NO. 13 WHAT MAKES A RESTAURANT ETHNIC? (A CASE STUDY OF ARMENIAN RESTAURANTS IN ST PETERSBURG) Evgenia Guliaeva Th e Russian Museum of Ethnography 4/1 Inzhenernaya Str., St Petersburg, Russia [email protected] A b s t r a c t: Using restaurants in St Petersburg serving Armenian cuisine as a case study, the article studies the question of what makes an ethnic restaurant ethnic, what may be learnt about ethnicity by studying a restaurant serving a national cuisine, and to what extent the image of Armenian cuisine presented in Armenian restaurants corresponds to what Armenian informants tell us. The conclusion is that the composition of the menu in these restaurants refl ects a view of Armenian cuisine from within the ethnic group itself. The representation of ethnicity is achieved primarily by discursive means. Neither owners, nor staff, nor customers from the relevant ethnic group, nor the style of the interior or music are necessary conditions for a restaurant to be accepted as ethnic. However, their presence is taken into account when the authenticity or inauthenticity of the restaurant is evaluated. Armenian informants, though, do not raise the question of authenticity: this category is irrelevant for them. Keywords: Armenians, ethnicity, ethnic restaurants, national cuisine, authenticity, St Petersburg. To cite: Guliaeva E., ‘What Makes a Restaurant Ethnic? (A Case Study of Armenian Restaurants in St Petersburg)’, Forum for Anthropology and Culture, 2017, no. 13, pp. 280–305. U R L: http://anthropologie.kunstkamera.ru/fi
    [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]
  • St. Petersburg
    Maps Events Restaurants Cafés Nightlife Sightseeing Shopping Hotels St. Petersburg October - November 2014 Mellow Yellow Autumn beyond the city limits More than 10 years in Russia! Fine dining and great view Discover the world of Buddha-Bar inyourpocket.com N°97 Contents Where to eat 28 ESSENTIAL Restaurants in hotels 42 CIT Y GUIDES Nightlife 45 Foreword 4 What to see 48 The Essentials 48 In the News 5 Hermitage 49 Arrival & Getting Around 6 St. Petersburg’s historical outskirts 52 Old Soviet Tours 54 City Basics 8 Where to stay 55 Language 9 Interview with concierge 56 Culture & Events 10 Shopping 58 Concerts and festivals 10 Russian souvenirs 58 Russian rock 16 Live music clubs 18 Expat & Business 60 Exhibitions 20 The Expat Experience 60 Features Maps & Index St. Petersburg theatre life 22 City map 62 Krestovsky and Yelagin Islands 24 Street index 64 Historic dining 35 Metro map 67 Konyushennaya area 43 Moscow 65 0+ www.facebook.com/StPetersburgInYourPocket October - November 2014 3 Foreword In the News Across the meadows whirling blow The yellow leaves of fall; HAPPY UNITY DAY PETROVSKAYA AQUATORIA No verdure in the woodlands now, November 04 is Russia’s Day of Popular Unity. This national September is traditionally associated with education and The dark green pine is all. holiday is a new old holiday having been celebrated for knowledge so what better time to hold the grand open- Beneath the boulder’s hanging crest, the first time in 1649 and commemorates the victorious ing of the historical theatrical scale model “Petrovskaya St. Petersburg In YourESSENTIAL Pocket No more on beds of flowers uprising in 1612 by Minin and Pozharsky which ejected Aquatoria”? This new unique exhibition is dedicated to founded and publishedCI TbyY OOO GUIDES Krasnaya Shapka/In Your Pocket.
    [Show full text]
  • Kujunduse Kuj. Restoran & Baar Koopia Koopia
    TRÜHVEL SNACKS MAIN COURSES sweet potato fries / ajika mayo SEAFOOD RISOTTO / TOMATO / PIKE-PERCH / KING 4 € PRAWNS / MUSSELS / GRANA PADANO CHEESE 13 € spicy hummus / garlic ciabatta 5 € PIKE-PERCH FILLET / BLACK PASTA / FENNEL / WHITEFISH ROE / ORANGE garlic bread à la trühvel / homemade bacon 16 € bread / garlic / smoked cheese 6 € GRILLED TUNA STEAK / ASPARAGUS / PEAS / HERB OIL / WASABI & YOGHURT SAUCE / SOY quality cheeses / cloudberry jam / olives / 16 € crisps 9 € BEEF BURGER / ONION JAM / AJIKA MAYO / SALTED CUCUMBER / SWEET POTATO FRIES quality hams & salamis / onion jam / olives / 14 € crisps 9 € VEGGIE BURGER / CHICKPEA & QUINOA CUTLET / ONION JAM / SALTED CUCUMBER / SWEET POTATO FRIES 14 € STARTERS BRAISED PORK CHEEK / PUMPKIN CREAM / ROASTED CABBAGE / MUSTARD SAUCE / BLOOD DUMPLING salted pike-perch / black bread / sour cream / 14 € whitefish roe / salted cucumber / herb oil 9 € SMOKED DUCK FILLET / ROASTED BEETROOT / BLACK QUINOA / PAK CHOI / WINE SAUCE tuna POKé bowl / wakame / black quinoa / 15 € cucumber / coriander / avocado / WASABI & yoghurt sauce BLUE MUSSELS / COCONUT MILK / LIME / CHILLI / GARLIC / 9,5 € CORIANDER 13 € Surf & Turf / king prawns / pork cheek / sesame / Ajika mayo / crisps 9 € DESSERTS spinach & mushroom ravioli / grana padano cheese / creamy mushroom sauce / nuts BAKLAVA À LA TRÜHVEL / GINGER ICE CREAM 9 € 6 € crispy goat cheese salad / cloudberry jam / OVEN-BAKED APPLE PIE / ALMOND ICE CREAM / pomegranate syrup / walnut CALVADOS SAUCE 9 € 6 € spicy seafood soup / pike-perch / king prawns / KAMA & CREAM CHEESE CAKE / BITTER CHOCOLATE ICE blue mussels / coriander / coconut milk / lime CREAM / PECAN NUTS 8 € 6 € HOMEMADE ICE CREAMS & SORBETS (ASK MORE FROM THE WAITER) NB! Please ask your waiter if you require any information regarding allergies or intolerances.
    [Show full text]