Restaurant menu «Federico»
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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