Restaurant menu «Federico»
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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