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Панорамный ресторан «Ветер»
до 20 персон при банкетной рассадке
Банкетный зал «Империя Страсти»
до 180 персон при банкетной рассадке
Банкетный зал «Летний сад»
30 - 110 персон при банкетной рассадке
Теплоход «Моя Мечта»
до 40 персон при банкетной рассадке
Прогулочные теплоходы
«Минхерц и компания»

до 20 персон при банкетной рассадке

Menu a'la carte ENG

Cold Starters

Salmon carpaccio
with mashed exotic fruit and mix of green salads

  
Assorted Fish plate   
Chef-salted Salmon
with fennel and marinated carrots
  
Home-smoked Salmon slices
with nut cream
  
Three variants of Herring with steamed potatoes  
Australian beef carpaccio   
Australian beef Tar-tar
with capers
  
Assorted  Meat  plate
baked ham, roast beef, galantine
  
Caprese Buffalo   
Assorted vegetables  plate  
Marination
artichokes, cherry tomatoes, sun-dried tomatoes,
  
Pickles    
Pickled mushrooms   
Eggplant
mix of three kinds of eggplants
   
Cheese plate
Bruschetta, Dor Blue, Camembert, Blue Rosenberg,
Goat cheese, Cheese with almonds and apricot filling
 

 

Salads

"Arugula and shrimps" salad         
Shrimps and Avocado         

 

Salad with crab meat and mushrooms
dressed with hazelnut cream

  

Warm salad with seafood
fried tiger prawns, mussels, octopus, squid
in sauce Sweet Chile with lettuce

 

 

Tuna  and Arugula   

"Sabayon" salad
salad of green asparagus with salted salmon,
Gorgonzola cheese and citrus mayonnaise

 

 

Rocket salad and Parma ham
and crispy chiabatta

 

 

"Octavian" salad
with warm chicken thighs and Parmesan cheese

 

 

Warm salad
with chicken liver and fried mushrooms

   

Vegetables with Feta Cheese, olives & Kalamata

   
Tasty tomatoes    

Hot Starters

Pancakes "Russian" with red caviar
chopped egg, herbs and sour cream

   

Mussels "Siciliano"
mussels baked with oil from anchovies,
served on a bed of sea salt

 

 

Scallops in a sauce of green asparagus
with vegetable salsa

   

Giblets, stewed in sour cream
served in pancake with Pripek

   

Giblets, stewed in sour cream
served in pancake with Pripek

   
Khachapuri Migrelski style   

Homemade pasta

With Shrimps and asparagus    
With bacon and cream sauce  
With tomatoes and feta cheese    

Soups

Ukha (fish clear soup)
made of the four types of deli fish

   

Cream of Wild Mushrooms
with truffle flavour

   
Borsch with sour cream  

 

Cream soup Verona style
thick potato soup with garlic flavour
served with chaabata and Gorgonzola cheese,
decorated with "caviar" from the bilberry

  

Main Course
Fish

Fillet of Dorado
withstewedasparagusandwine-honeysauce

   

Fillet of Seabass
on avocado with basil

   

Sliced grilled Tuna
with a light puree of celery and hazelnut cream

   

Sea perch
with artichoke and leek

   
Salmon fillet stuffed with fresh spinach    
Steamed Salmon on stewed asparagus 

 

Fried Perch under the green beans
with anchovies and crayfish

 

 

Perch fillet
with mashed potatoes and ratatouille
under Lucianosauce

   

Main Course
Meat

Entrecote "Bonito"
grilled beef fillet with ginger-soy sauce
served on a hot pan

   
Ribeye steak with cognac sauce   

Argentine beef steak
with brandy and pepper sauce

   
Tournedo of Australian beef 
grilled fillet of beef,
garnished with zucchini,  black pepper sauce and
"Caviar" ofraspberries
   

Roastbeef 
according to an old Russian recipe
по старинному русскому рецепту

   
Befstroganoff  

Rack of New Zealand lamb
on roasted vegetables

   

Cutlet of lamb chop 
stewed with tomatoes in pita bread

  .

Porkfillet
with sauteed mushrooms and potatoes

 

 

Pork cutlet on the chop
with crumpled potatoes and Arabiata sauce

 

 

Main Course
Meat

Chicken Schnitzel
with grilled vegetables

  

Chicken fillet in fragrant herbs 
with steamed vegetables

 

.

Duck "Magret"
tender duck breast with fresh figs
andsweetwinesauce

   
Chicken "Tabaka"  

Desserts

"Count ruins"
delicate combination of airy meringue, butter cream,
petal sugar almonds and juicy plums,
added with exquisite vanilla sauce

   
Classical Tiramisu    

Fricassee of wild berries
baked berry & sauce Sabayon
on a crisp almond cream

   

"Markgraft"
pineapple "ravioli" with mousse of prunes
and tar-tar from fresh strawberries

 

 

"Napoleon"
thin petals of puff pastry,
gentle cream of mascarpone cheese, fresh raspberries -
perfect classic dessert

 

.

Hazelnut and Chocolate cake
with chocolate mousse

 

 

Honey puncher
with cream mousse

   
Hazelnut  cake and vanilla ice-cream    
Strawberry cake  

 

Pistachios and mint cake  

 

Classical Cr?me brulee    

Chocolate truffle 
with chocolate mousse and berry sauce

   
Classical Cheesecake  

 

Chocolate & nuts " Brownie"
with apples and chocolate mousse

  
Ice Cream "Palette"  
Lime sorbet with kiwi sauce and mint    

Fruitbasket
pineapple, melon, kiwi, strawberries, grapes

   

Assorted "Berry basket"
fresh berries assortment

  

Tea Special

Marzipan slices
withalmondsanddarkchocolate

 

 

Assorted truffles
dark chocolate, peanut, coconut

   

Petit four "Bovary"
filling of prunes and caramel with cognac,
supplemented with walnut glaze of dark chocolate

 

 

Petit four "Paradise"
pistachio filling with Cointreau liqueur

  

Petitfour"Seasons"
a game of four elements - praline, cinnamon, black pepper
and nutmeg in milk chocolate glaze

 

 

Almond "macaroon" with chocolate filling   
Kopkeykeis    
Coconut cookies   
Oatmeal cookies 

 

American cookies