COLD APPETIZERS |
Soft sturgeon lightly-salted caviar
50 gr. |
3 750 |
Freshly salted barreled salmon caviar
50 gr. |
600 |
Living oysters «Mes petits amis» à la française
(half a dozen of Moroccan living oysters in wine sauce with slices of lemon and piquant rye bread toasts) |
1 600 |
Assortment «Polar» of northern fish
(filleted lightly salted Arctic cisco, Siberian white salmon and Baltic whitefish with boiled potatoes and rings of onion) |
800 |
«Collection» carpaccio like a Matisse picture «Red room»
(thinnest slices of pink salmon and scallops with dried tomatoes, piquant capers and Greek black olives) |
750 |
Assorted fish dish «à la Stolypin»
(delicate hot smoked sturgeon and lightly salted salmon with Greek black olives, lemon, and fresh vegetables) |
995 |
A stuffed pike «Peterhof style» culinary relict of an ancient life
(a freshwater pike stuffed with garlic with minced lance pig and crayfish) |
590 |
Carp «Chambord» from the edition by E. Molokhovets, 1892.
(appetizing gefelto-fisch of mirror carp and pink salmon with fresh green spinach and piquant horse radish sauce) |
950 |
Delicate forschmak «Tzimes»
(a traditional Jewish dish which is liked by everybody, but nobody knows to cook) |
400 |
Lightly salted herring «Sukharevsky style»
(filleted Far East herring with friable boiled potatoes and fragrant dill) |
495 |
Carpaccio «Mio cuore» with dried tomatoes and ceps
(marble beef on emerald leaves of ruccola with fried ceps, dried tomatoes and piquant Parmesan cheese) |
790 |
Assorted home made meat dish «Zamoskvoretzkie» (Transmoskva)
(assorted holiday country appetizers: rolls of sucking pig, rolls of chicken, basturma, dried veal meat with spices, and boiled beef tongue) |
795 |
Lard «Country» with hot boiled potatoes
(home made lard with friable potatoes, minced dill and crispy sauerkraut) |
550 |
Jellied meat «Iliynsky style» with horse radish sauce
(traditional Russian jellied meat with a «secret») |
495 |
Roasted piglet «Zakusochnyi» (hors d’oeuvre) with sauerkraut
(pieces of young sucking pig roasted till golden crust with home made sauerkraut and crispy milk mushrooms) |
1 200 |
Assorted forest mushrooms «Tver style»
(marinated milk mushrooms, ceps, saffron milk caps and agaric honey mushrooms with red onion and fragrant greens) |
790 |
Assorted home made pickles «Russian raznosol»
(the best appetizer for the chilled vodka) |
590 |
Vegetable crudits «Southern» with spicy herbs
(summer assortment of fresh Baku cucumbers, tomatoes, garden radishes, sweet Bulgarian pepper and greens) |
650 |
| SALADS
|
Warm salad «Sole mio» in Italian style
(fried scallops, calamaries, tiger shrimps in grape sauce on emerald leaves of ruccola and corna lettuce) |
980 |
Crab salad «Benefit performance» with pineapples
(a delicate combination of sea crabs, juicy slices of pineapple with flying fish caviar under delicate creamy sauce) |
910 |
Salad «Sea Star» – delicacy for the special attention of ourmets
(an exclusive combination of petals of delicate salmon, sea crabs and shrimps with addition of celery, leek, apple and fresh tomatoes with mussels) |
995 |
Salad «Retassou» with smoked eel
(an appetizing fish salad of eel, ripe tomatoes and avocado) |
985 |
Herring «Under coat» with apple
(pieces of Pacific herring sandwiched with beet, apple and potatoes) |
495 |
Salad «Volkhonsky» with limed tuna-fish
(fresh tuna-fish marinated in lime juice with addition of pesto on juicy lettuce leaves, asparagus and spinach) |
790 |
Salad for Gourmets cooked according to the recipe of Mr. Olivier
(unique improvisation of Olivier salad with Kamchatka crabs, home made smoked duck, crayfish tail and ceps ) |
895 |
Salad «Avignon» with fried veal flesh
(an inimitable combination of Japanese dikon, fried veal flesh and fried onions) |
680 |
Salad «Bouquet of Bessarabia» with chicken fillet and crispy croutons
(airy salad of appetizing chicken and Parmesan cheese in piquant dressing with addition of mustard) |
680 |
«Summer» salad of fresh vegetables
(home made salad with quail eggs, ripe tomatoes, garden radishes, Japanese radish dicon with cottage sour cream) |
495 |
HOT APPETIZERS |
Thick pancakes of Atlantic crabs «Bluff»
(delicate thick pancakes of crab flesh, under cheese sauce) |
1 200 |
Medallions of foie gras «Triumph of muses»
(fried escalope of duck liver in bilberry sauce) |
1 150 |
Rabbit giblets «à la Khloudoff» – traditional Russian appetizer
(rabbit giblets cooked with ceps in a sour cream-cognac sauce, baked with thyme and Parmesan cheese) |
795 |
Julienne «Cocotte» of game bird «à la française»
(cocotte of game fillet with ceps, baked in cognac-cream sauce or a julienne of forest mushrooms at your choice) |
690 |
Pancakes «Russian style» with giblets fried in a piquant sauce
(chicken giblets prepared in a creamy sauce with fried ceps, onions and garlic) |
550 |
Genuine «Egorievskie» pancakes cooked according to an old Moscow recipe at your choice: |
| with sour cream |
295 |
| with butter |
295 |
| with honey (flower, buckwheat) |
295 |
| with jam at your choice |
295 |
| with lightly salted salmon |
420 |
| with salmon caviar |
680 |
| with soft sturgeon caviar |
3 750 |
| SOUPS
|
Fish-soup «Tsar’s» of Caspian sterlet
(fragrant fish-soup of a whole fresh sterlet, cooked according to an ancient recipe with a hot patty with pink colored salmon. Recommended for 3-4 persons) |
1 990
1\2 995 |
Cream «Pea soup» with smoked foods
(pea potage with green peas and rye croutons) |
445 |
Soup «Governor» with truffles in a wheaten cassolette
(unusual combination of Italian truffles and crème-soup of chicken consomm? with addition of home made cream) |
545 |
Borsch «Samotechny» with garlic pampushkas (small wheat rolls)
(old Moscow borsch recipe with smoked bacon on basis of chicken broth, with prunes) |
545 |
Meat soup «Dmitrovskaya» with cottage sour cream
(genuine Moscow meat soup with original meat assortment, black olives, olives and lemon) |
580 |
Tschi (cabbage soup) «Matured» with chicken giblets
(everybody knows, but nobody tasted this!!!) |
520 |
Goose soup «Le Village» with home made noodles
(nourishing broth of goose with ceps and egg noodles) |
570 |
BEVERAGES |
Rye bread kvass
(original Russian beverage) «Petrovsky» |
110 |
Cranberry mors
(fruit drink) «Ledianoy» (Icy) |
110 |
Cranberry nastoyka
(liquor) «Firmennaya» (with alcohol) |
100 |
| Assorted teas «Seven Friday» at your choice |
200 |
Specialty of the house «Seven Fridays» Pies directly from the oven: |
| with fresh water fish |
100 |
| puff pie with meat |
100 |
| with cabbage |
100 |
| with forest mushrooms |
100 |
| with spring onions and eggs |
100 |
| with potatoes |
100 |
| All baked foods are prepared according to the recipes and in the best traditions of the great Russian baker Mister Philippoff |
|
DESSERTS AND SWEETS |
Custard balls «Pinot Noir» in chocolate
(airy home made cake candied with black chocolate with fragrant forest berries) |
495 |
Sandwiched French dessert «Borodino» with berries
(famous recipe of flaky French pastry «à la Napoleon») |
695 |
Dessert «Chocolate kirsch» with nut filling
(wonderful cream-chocolate pastry with fried pistachios, cherries and strawberry sauce) |
490 |
Egg-and-sugar shake dessert with fresh berries and ice cream plombière
(ripe forest berries: blackberries, bog bilberries, raspberries, currants under apricot sauce with a ball of ice cream plombière ) |
595 |
«Baiser» an airy secret of elegant restaurant «Le Boeuf sur le Toit????»
(a classic Baiser with «glass?e à la crème» and strawberry sorbetto in decoration of raspberry sauce and fresh berries) |
510 |
Cake «Solanel» with hot chocolate
(delicate cake filled with hot chocolate with pepper ice-cream in frame of orange sauce and bilberries) |
480 |
«Porridge – cake» «à la Gourieff»
(appetizing age-old Russian recipe including semolina, nuts, sweet candied fruits and peaches with thick cream) |
450 |
Apple pie «Ferique de pomme»
(crispy short pastry with vanilla crème baked apples and a ball of ice-cream plombière) |
450 |
Cheese cake «Montrach?»
(delicate small cake of «Philadelphia» cheese with ripe strawberries) |
450 |
Home made cake «Honey»
(many-tier honey shortcakes interlaid with delicate sour cream crème with bee’s cells) |
430 |
Vareniki
(sweet ravioli) «Lady’s caprice» with pineapple
(vareniki with juicy pineapple, forest berries and orange sauce) |
590 |
Specialty of the house ice-cream «Seven Fridays» 1 ball
(home made ice-cream and sorbet in assortment at your choice) |
100 |
Fruit abundance «Bonjour de France»
(fruit salad of exotic fruits and forest berries with «Cointreau» sauce) |
595 |
