Banquet menu

Appetizers

1. Rolls piquant60g70 = 00
2. Eggplant rolls from80g 90 = 00
3. Tomatoes"mystery"(cheese, walnuts)110gr90 = 00
4. Pork lard50g80 = 00
5. Roll with egg80g90 = 00
6. Pork roll omelette60g90 = 00
7. Roll chicken with vegetables (green peas, bell pepper)50g70 = 00
8. Hepatic cake50g60 = 00
9. Tartlets with caviar50g120 = 00
10. Skewers of red fish110g150 = 00
11. Prawns in chili sauce100g150 = 00
12. Stuffed squids60g90 = 00
13. Baked Fish "DUET" (trout, walleye)100 g190 = 00
14. Yahniya fish185g140 = 00
15. Canape with vegetables50g70 = 00


Аspic

1. Jellied beef120g120 = 00
2. Jellied tongue150g140 = 00
3. Aspic (pork, veal) 150g100 = 00


Salads

1. Salad Imperial (Champignons, onion, cucumber, fresh crab sticks)150g130=00
2. Salad tenderness (cabbage, carrots, chicken, cucumber, corn)150g130=00
3. Salad Bogatyr (Mushrooms, tongue, chicken meat, ham, Ketchup, mayonnaise)150g170=00
4. Salad Figaro(Chicken meat, prunes, mushrooms, onions, egg, cucumber )150g150=00
5. Swiss (cheese, ham, mushrooms, onions, carrots)150g140=00
6. Daikon (Chicken meat, radish)150g120=00
7. Herring under a fur coat150g130=00
8. Egorevsky (Cheese, ham, cucumber pickle, pepper, onion, olive oil)150g130=00