Restaurant menu «Federico»
Banquet menu
Salads | |||||||
Breeze 150g | Crab meat, mussels, squids, Royal prawns, Mayonnaise sauce |
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Neptun 150g | Squids, shiitake mushrooms, rice mix, green apple, Tartar sauce |
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Anastasia in tartlet 30/80g | Shrimps, champignons, onion confiture, Anastasia sauce |
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Dressed herring 150g |
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Classical 150g | Roast beef, cep mushrooms, cherry tomatoes, mix lettuce, Cream sauce |
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Gourmet 150g | Veal tongue, champignons, chicken breast, Gourmet sauce |
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Magret 150g | Duck breast, cherry tomatoes, pine nuts, Honey & raspberry sauce |
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Nice 150g | Smoked chicken fillet, mix lettuce, artichoke, croutons, Cognac sauce |
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Caesar 150g | Romano lettuce, cherry tomatoes, chicken breast, garlic croutons, Caesar sauce |
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Caesar with shrimps 150g | Romano lettuce, cherry tomatoes, fried shrimps, garlic croutons, Caesar sauce |
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Waldorf 150g | Duck breast, Antonovka apples, walnuts, grapes, celery, Waldorf sauce |
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Meat 150g | Veal, champignons, boiled potatoes, marinated cornichons, olives, Mayonnaise sauce |
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Greek salad 150g | Tomatoes, cucumbers, sweet pepper, brynza, olive oil |
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Rustic 150g | Fried shiitake mushrooms, cherry tomatoes, rustic potatoes, oil |
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Stolichny 150g | Traditional salad served with crayfish tails |
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Carre 150g | Lamb on Romano lettuce leaves, fried shiitake mushrooms, cashew nuts, Roquefort cheese, Dijon sauce |
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Arugula with prawns 150g | Arugula, Royal prawns, cherry tomatoes, avocado, Balsamic sauce |
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Arugula with mushrooms | Arugula, cep mushrooms, Balsamic sauce, Parmesan |
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Vegetarian 150g | Mix lettuce, grapefruit, cherry tomatoes, avocado, Parmesan chips, Citrus sauce |
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Macarena 200g | Avocado stuffed with shrimps, crabs, mussels, Pineapple sauce |
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Grape 200g | Grapefruit stuffed with sea cocktail, Cognac sauce |
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Cold fish appetizers | |||||||
Fish plate I 30/30/30/30/10/20g | Low salt salmon, hot smoked sturgeon, smoked eel, cold smoked halibut, salmon caviar |
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Fish plate II 30/30/30/30/30/30g | Low salt salmon, Unagi eel, smoked halibut, Mediterranean shrimps, crayfish tails, Kiwi mussels |
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Fish plate III 50/50/20/10g | Low salt salmon, oily fish, salmon caviar, butter |
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Smoked eel 100/25g | Smoked eel served with lemon and greens |
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Salmon carpaccio 100/30g | Salmon marinated in Balsamic vinegar with Provencal herbs, Lime sauce |
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Amber salmon 100g | Low salt salmon with lemon and olives |
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Tartlet with salmon 30/70g | Tartlet stuffed with salmon mousse topped with caviar sauce |
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Quail egg stuffed with flying fish 10/5g |
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Salmon caviar 20/5/10g | Served on windblowns with butter |
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Salmon caviar 100/10g | Served with butter in caviar dish |
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Parboiled sturgeon 100/25g | Sturgeon parboiled with spices in jelly |
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Russian herring 100/50g | Low slat herring, boiled potatoes, red onion, oil |
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Meat appetizers | |||||||
Meat plate I 30/30/30/30g | Roast beef marinated in spicy herbs, pork baked with spices, smoked ham and chicken roll with dry apricots and pistachios |
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Spanish delicacies 30/30/30/30/30g | Spanish jamon, piquant chorizo, Bresaola veal, date palms, strawberry |
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Meat plate II 30/30/30/30g | Baked pork, chicken roll, sausage, veal tongue |
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Dried beef on tomatoes 100/50g | Dried veal, Freeze lettuce leaves, Pesto sauce, Parmesan |
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Veal carpaccio 70/30g | Veal marinated in balsamic vinegar with Provencal herbs |
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Baked pork with rosemary 500/200g | Pork baked with rosemary and mustard seeds, served with cornichons and dried tomatoes |
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Roast beef with salsa 500/200g | Veal with garlic baked with spices and herbs in foil, fresh vegetables salsa |
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Tongue with horseradish 100/20g | Boiled veal tongue, Horseradish sauce |
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Jelly tongue 100/20g | Boiled veal tongue in jelly |
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Czech rolls with cheese mousse 150g |
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Poultry satsivi 200g | Chicken, walnuts, Nut sauce |
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Vegetable appetizers | |||||||
Cheese plate 30/30/30/10g | Dorblu, Parmesan, Camembert |
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Mozzarella with cherry tomatoes topped with pesto sauce 100/50g |
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Adjapsandal 150g | Grilled vegetables with cilantro and olive oil |
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Tomatoes stuffed with cheese salad 100/50g |
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Eggplant rolls 100/50g | Eggplants stuffed with piquant carrot |
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Eggplant cannelloni with nuts and pomegranate 150g |
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Eggplant rolls 100/50g | Eggplants stuffed with brynza salad and herbs |
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Cep mushrooms marinated with spices and pearl onion 100/20g |
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Sour chanterelles seasoned with oil 100/20g |
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Champignons marinated with spices and onion 150g |
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Vegetable mosaic 50/50/50/50g | Cherry tomatoes, cucumbers, sweet pepper, radish, mix lettuce |
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Pickles 150g | Sauerkraut, cucumbers, tomatoes, rampsons |
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Green and black olives 100g |
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Lemon 100/20g |
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Hot appetizers | |||||||
Vegetable mix 100/50g | Asparagus, mini-corn, baby carrot, balsamic sauce |
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Sea julienne 100g | Sea cocktail baked in cream sauce and cheese |
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Crab coquille 100g | Far East crab baked in cream sauce and Parmesan cheese |
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Shrimp julienne 100g | Shrimps baked in cream sauce and cheese |
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Chicken julienne 100g | Chicken breast, champignons baked in sour cream and cheese |
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Pancakes with low salt salmon 150/30g |
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Pancakes with salmon caviar, shrimp and butter 150/30g |
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Pancakes stuffed with meat 150g |
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Suluguni cheese deep fried 150g |
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Hot meat and poultry courses | |||||||
Rack of lamb 200/50g | Lamb on ribs grilled with spices |
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Rack of New Zealand lamb 200/50g | Lamb on ribs marinated with twigs of rosemary in balsamic sauce |
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Fajitos 350g | Veal, wheat pita, avocado cream, sweet corn, Veracruz sauce, tequila |
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Veal with mushrooms 150/100g | Veal with oyster mushrooms sauce served with young potatoes in sour cream sauce |
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Marble meat 150g | Marble veal marinated in cognac with rosemary |
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Fillet-mignon 150g | Beef sirloin with red wine sauce |
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Russian style sirloin 15-g | Veal roasted in cognac with sweet pepper, eggplants and tomatoes |
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Natural beef steak 150/10g | Veal roasted in oil |
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Pork on ribs 150g | Pork on ribs in Barbecue sauce |
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Grilled pork neck steak 150g |
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Monastery pork 150g | Pork baked with marinated cucumbers and tomatoes topped with cheese sauce |
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Pork kebab 150/10g | Pork marinated in white dry wine with spices. Served on bamboo stick topped with tomato sauce |
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Duck breast topped with raspberry sauce 150/100g | Duck breast, raspberry sauce served with baked honey dates |
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Duck in pineapple 250/20g | Duck quarters fried with spices, pineapple, Sour & sweet sauce |
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Turkey barbecue 150/50g | Duck breast marinated in white semisweet wine and orange juice. Served on bamboo sticks |
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Kiev chicken 150g | Chicken breast stuffed with butter |
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Chicken windblown 150g | Chicken breast baked with vegetable julienne topped with Bechamel sauce |
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Chicken barbecue 100g | Chicken breast, prunes. Served on bamboo stick |
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Chicken tabaka 400g | Chicken baked with spices |
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Hot fish courses | |||||||
Seafood cocktail 150/50g | Grilled fresh squids, shrimps, mussels, octopus, carambola, lime |
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Grilled dorado 250/50g |
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Sea bass baked as a whole with rosemary and lime 150/50g |
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Scallops 150/50g | Scallops marinated in dry wine. Served on bamboo sticks |
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Selection of fish skewers 50/50g | Salmon, sturgeon marinated in white Californian wine. Serve on bamboo sticks |
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Sturgeon in white wine 100/50g | Sturgeon steak parboiled in white wine with herbs |
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Sturgeon topped with pomegranate sauce 100/50g | Sturgeon steak parboiled with herbs topped with Narsharab sauce with pomegranate seeds |
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Salmon with dried tomatoes 100/50g | Salmon steak marinated in dry wine, lemon and soya sauce served with dried tomatoes |
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Salmon topped with caviar sauce 100/50g | Salmon steak roasted in oil served with caviar sauce |
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Golden fish 100/50g | Salmon steak baked with champignons in sour cream sauce |
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Russian style salmon 150g | Salmon steak baked in layers-dough scone |
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Salmon steak 100g | Salmon steak roasted in oil |
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Rainbow trout 1 pc | Rainbow trout baked as a whole |
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Trout Montbarry 100/50g | Trout steak baked with cognac topped with Parmesan cheese |
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Trout with mushroom sauce 100/50g | Trout steak, mushroom sauce |
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Side dishes | |||||||
Boiled potatoes 100g |
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Potatoes fried with paprika 100g |
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French fries 100g |
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Rural potatoes 100g |
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Fried chanterelles 100g |
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Champignons fried with onion 100g |
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Cauliflower 100g | Cauliflower deep fried |
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Vegetable ratatouille 100g | Vegetables stewed with herbs |
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Wild rice 100g |
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Grilled vegetables 150g | Eggplants, zucchini, onion, cherry tomatoes |
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Rice mix 100g | Wild rice, golden rice, white rice |
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Desserts | |||||||
Fruit carousel 1000g | Pineapple, apples, mandarins, pears, bananas, grapes, kiwi, strawberry, physalis |
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Dessert in pineapple 500g | Pineapple stuffed with strawberry, grape, oranges, kiwi, raspberry sauce |
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Strawberry with whipped cream 100/50g |
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Apple/cherry strudel 150/50g | Served with an ice-cream scoop |
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Classic cheesecake New York 120/50g |
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Nut & caramel cake 100/20g |
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Poppy & blueberry cake 120/20g |
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Tiramisu 120/20g |
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Macaroni, eclairs and almond profiterols 150g |
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Canape | |||||||
Tartlets with Norwegian salmon mousse, shrimp and flying fish caviar |
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Tartlets with salmon caviar 2 pc 30/20g |
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Profiteroles with quail terrine 75g |
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Profiteroles with homemade poultry 75g |
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Canape with and crayfish tails capers 20/20g |
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Canape with hot smoked sturgeon 20/20g |
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Canape with low salt salmon 20/20g |
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Canape with smoked sardines 20/20g |
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Canape with shrimps and cheese cream 20/20g |
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Canape on rye bread with anchovy marinated in herbs 20/20g |
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Canape with baked pork, horseradish and Provencal herbs |
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Canape with veal liver terrine and cornichon 20/20/10g |
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Canape with cheese mousse and pine nuts 20/10/5g |
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Canape with Parma smoked ham and melon 20/20/10g |
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Canape with veal tongue and cherry tomatoes 20/20g |
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Canape with Parmesan cheese and red grape 20/20g |
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Canape with sheep cheese and apricots 20/20g |
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Canape with Mozzarella and cherry tomatoes 20/20g |
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Canape with blue cheese and walnuts 20/20g |
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Fruit canape on chocolate shortcake 20/20g |
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Cracker with salmon mousse and lime 20/20/10g |
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Cracker with chicken and pineapple 20/20g |
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Cracker with veal and almond nut 20/20g |
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Salmon tartar with lime 40g |
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Beef tartar with Parmesan cheese 40g |
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Crudite with vegetables and Blue cheese sauce 40g |
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Banquet dishes | |||||||
Sterlet baked as a whole 1 pc 2kg |
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Sucking pig baked as a whole with adjika 1pc | Served with buckwheat fried with mushrooms and bacon |
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Baked sucking pig 1pc | Sucking pig stuffed with pistachios and mincemeat |
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Turkey with honey crust baked as a whole 1pc 3kg |
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Mirror carp stuffed with salmon 1pc 1.5kg | Served in ruby jelly |
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Duck baked as a whole with apples and cranberry 1 pc 2 kg |
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Pike perch stuffed with salmon 1pc 1.5kg | Served with crayfish on mirror |
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Grilled lamb composition with vegetables and greens 2kg |
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Grilled fish selection 2kg | Mountain trout, salmon steaks, grilled shrimps |
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Meat regale 2kg | Selection of pork, veal, chicken kebabs. Served with sauce |
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