Restaurant menu «Federico»
Was update 30 May 2015
Banquet menu
Salads
Breeze 150g | Crab meat, mussels, squids, Royal prawns, Mayonnaise sauce |
| ||||
Neptun 150g | Squids, shiitake mushrooms, rice mix, green apple, Tartar sauce |
| ||||
Anastasia in tartlet 30/80g | Shrimps, champignons, onion confiture, Anastasia sauce |
| ||||
Dressed herring 150g |
| |||||
Classical 150g | Roast beef, cep mushrooms, cherry tomatoes, mix lettuce, Cream sauce |
| ||||
Gourmet 150g | Veal tongue, champignons, chicken breast, Gourmet sauce |
| ||||
Magret 150g | Duck breast, cherry tomatoes, pine nuts, Honey & raspberry sauce |
| ||||
Nice 150g | Smoked chicken fillet, mix lettuce, artichoke, croutons, Cognac sauce |
| ||||
Caesar 150g | Romano lettuce, cherry tomatoes, chicken breast, garlic croutons, Caesar sauce |
| ||||
Caesar with shrimps 150g | Romano lettuce, cherry tomatoes, fried shrimps, garlic croutons, Caesar sauce |
| ||||
Waldorf 150g | Duck breast, Antonovka apples, walnuts, grapes, celery, Waldorf sauce |
| ||||
Meat 150g | Veal, champignons, boiled potatoes, marinated cornichons, olives, Mayonnaise sauce |
| ||||
Greek salad 150g | Tomatoes, cucumbers, sweet pepper, brynza, olive oil |
| ||||
Rustic 150g | Fried shiitake mushrooms, cherry tomatoes, rustic potatoes, oil |
| ||||
Stolichny 150g | Traditional salad served with crayfish tails |
| ||||
Carre 150g | Lamb on Romano lettuce leaves, fried shiitake mushrooms, cashew nuts, Roquefort cheese, Dijon sauce |
| ||||
Arugula with prawns 150g | Arugula, Royal prawns, cherry tomatoes, avocado, Balsamic sauce |
| ||||
Arugula with mushrooms | Arugula, cep mushrooms, Balsamic sauce, Parmesan |
| ||||
Vegetarian 150g | Mix lettuce, grapefruit, cherry tomatoes, avocado, Parmesan chips, Citrus sauce |
| ||||
Macarena 200g | Avocado stuffed with shrimps, crabs, mussels, Pineapple sauce |
| ||||
Grape 200g | Grapefruit stuffed with sea cocktail, Cognac sauce |
|
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 |
| ||||
Fish plate II 30/30/30/30/30/30g | Low salt salmon, Unagi eel, smoked halibut, Mediterranean shrimps, crayfish tails, Kiwi mussels |
| ||||
Fish plate III 50/50/20/10g | Low salt salmon, oily fish, salmon caviar, butter |
| ||||
Smoked eel 100/25g | Smoked eel served with lemon and greens |
| ||||
Salmon carpaccio 100/30g | Salmon marinated in Balsamic vinegar with Provencal herbs, Lime sauce |
| ||||
Amber salmon 100g | Low salt salmon with lemon and olives |
| ||||
Tartlet with salmon 30/70g | Tartlet stuffed with salmon mousse topped with caviar sauce |
| ||||
Quail egg stuffed with flying fish 10/5g |
| |||||
Salmon caviar 20/5/10g | Served on windblowns with butter |
| ||||
Salmon caviar 100/10g | Served with butter in caviar dish |
| ||||
Parboiled sturgeon 100/25g | Sturgeon parboiled with spices in jelly |
| ||||
Russian herring 100/50g | Low slat herring, boiled potatoes, red onion, oil |
|
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 |
| ||||
Spanish delicacies 30/30/30/30/30g | Spanish jamon, piquant chorizo, Bresaola veal, date palms, strawberry |
| ||||
Meat plate II 30/30/30/30g | Baked pork, chicken roll, sausage, veal tongue |
| ||||
Dried beef on tomatoes 100/50g | Dried veal, Freeze lettuce leaves, Pesto sauce, Parmesan |
| ||||
Veal carpaccio 70/30g | Veal marinated in balsamic vinegar with Provencal herbs |
| ||||
Baked pork with rosemary 500/200g | Pork baked with rosemary and mustard seeds, served with cornichons and dried tomatoes |
| ||||
Roast beef with salsa 500/200g | Veal with garlic baked with spices and herbs in foil, fresh vegetables salsa |
| ||||
Tongue with horseradish 100/20g | Boiled veal tongue, Horseradish sauce |
| ||||
Jelly tongue 100/20g | Boiled veal tongue in jelly |
| ||||
Czech rolls with cheese mousse 150g |
| |||||
Poultry satsivi 200g | Chicken, walnuts, Nut sauce |
|
Vegetable appetizers
Cheese plate 30/30/30/10g | Dorblu, Parmesan, Camembert |
| ||||
Mozzarella with cherry tomatoes topped with pesto sauce 100/50g |
| |||||
Adjapsandal 150g | Grilled vegetables with cilantro and olive oil |
| ||||
Tomatoes stuffed with cheese salad 100/50g |
| |||||
Eggplant rolls 100/50g | Eggplants stuffed with piquant carrot |
| ||||
Eggplant cannelloni with nuts and pomegranate 150g |
| |||||
Eggplant rolls 100/50g | Eggplants stuffed with brynza salad and herbs |
| ||||
Cep mushrooms marinated with spices and pearl onion 100/20g |
| |||||
Sour chanterelles seasoned with oil 100/20g |
| |||||
Champignons marinated with spices and onion 150g |
| |||||
Vegetable mosaic 50/50/50/50g | Cherry tomatoes, cucumbers, sweet pepper, radish, mix lettuce |
| ||||
Pickles 150g | Sauerkraut, cucumbers, tomatoes, rampsons |
| ||||
Green and black olives 100g |
| |||||
Lemon 100/20g |
|
Hot appetizers
Vegetable mix 100/50g | Asparagus, mini-corn, baby carrot, balsamic sauce |
| ||||
Sea julienne 100g | Sea cocktail baked in cream sauce and cheese |
| ||||
Crab coquille 100g | Far East crab baked in cream sauce and Parmesan cheese |
| ||||
Shrimp julienne 100g | Shrimps baked in cream sauce and cheese |
| ||||
Chicken julienne 100g | Chicken breast, champignons baked in sour cream and cheese |
| ||||
Pancakes with low salt salmon 150/30g |
| |||||
Pancakes with salmon caviar, shrimp and butter 150/30g |
| |||||
Pancakes stuffed with meat 150g |
| |||||
Suluguni cheese deep fried 150g |
|
Hot meat and poultry courses
Rack of lamb 200/50g | Lamb on ribs grilled with spices |
| ||||
Rack of New Zealand lamb 200/50g | Lamb on ribs marinated with twigs of rosemary in balsamic sauce |
| ||||
Fajitos 350g | Veal, wheat pita, avocado cream, sweet corn, Veracruz sauce, tequila |
| ||||
Veal with mushrooms 150/100g | Veal with oyster mushrooms sauce served with young potatoes in sour cream sauce |
| ||||
Marble meat 150g | Marble veal marinated in cognac with rosemary |
| ||||
Fillet-mignon 150g | Beef sirloin with red wine sauce |
| ||||
Russian style sirloin 15-g | Veal roasted in cognac with sweet pepper, eggplants and tomatoes |
| ||||
Natural beef steak 150/10g | Veal roasted in oil |
| ||||
Pork on ribs 150g | Pork on ribs in Barbecue sauce |
| ||||
Grilled pork neck steak 150g |
| |||||
Monastery pork 150g | Pork baked with marinated cucumbers and tomatoes topped with cheese sauce |
| ||||
Pork kebab 150/10g | Pork marinated in white dry wine with spices. Served on bamboo stick topped with tomato sauce |
| ||||
Duck breast topped with raspberry sauce 150/100g | Duck breast, raspberry sauce served with baked honey dates |
| ||||
Duck in pineapple 250/20g | Duck quarters fried with spices, pineapple, Sour & sweet sauce |
| ||||
Turkey barbecue 150/50g | Duck breast marinated in white semisweet wine and orange juice. Served on bamboo sticks |
| ||||
Kiev chicken 150g | Chicken breast stuffed with butter |
| ||||
Chicken windblown 150g | Chicken breast baked with vegetable julienne topped with Bechamel sauce |
| ||||
Chicken barbecue 100g | Chicken breast, prunes. Served on bamboo stick |
| ||||
Chicken tabaka 400g | Chicken baked with spices |
|
Hot fish courses
Seafood cocktail 150/50g | Grilled fresh squids, shrimps, mussels, octopus, carambola, lime |
| ||||
Grilled dorado 250/50g |
| |||||
Sea bass baked as a whole with rosemary and lime 150/50g |
| |||||
Scallops 150/50g | Scallops marinated in dry wine. Served on bamboo sticks |
| ||||
Selection of fish skewers 50/50g | Salmon, sturgeon marinated in white Californian wine. Serve on bamboo sticks |
| ||||
Sturgeon in white wine 100/50g | Sturgeon steak parboiled in white wine with herbs |
| ||||
Sturgeon topped with pomegranate sauce 100/50g | Sturgeon steak parboiled with herbs topped with Narsharab sauce with pomegranate seeds |
| ||||
Salmon with dried tomatoes 100/50g | Salmon steak marinated in dry wine, lemon and soya sauce served with dried tomatoes |
| ||||
Salmon topped with caviar sauce 100/50g | Salmon steak roasted in oil served with caviar sauce |
| ||||
Golden fish 100/50g | Salmon steak baked with champignons in sour cream sauce |
| ||||
Russian style salmon 150g | Salmon steak baked in layers-dough scone |
| ||||
Salmon steak 100g | Salmon steak roasted in oil |
| ||||
Rainbow trout 1 pc | Rainbow trout baked as a whole |
| ||||
Trout Montbarry 100/50g | Trout steak baked with cognac topped with Parmesan cheese |
| ||||
Trout with mushroom sauce 100/50g | Trout steak, mushroom sauce |
|
Side dishes
Boiled potatoes 100g |
| |||||
Potatoes fried with paprika 100g |
| |||||
French fries 100g |
| |||||
Rural potatoes 100g |
| |||||
Fried chanterelles 100g |
| |||||
Champignons fried with onion 100g |
| |||||
Cauliflower 100g | Cauliflower deep fried |
| ||||
Vegetable ratatouille 100g | Vegetables stewed with herbs |
| ||||
Wild rice 100g |
| |||||
Grilled vegetables 150g | Eggplants, zucchini, onion, cherry tomatoes |
| ||||
Rice mix 100g | Wild rice, golden rice, white rice |
|
Desserts
Fruit carousel 1000g | Pineapple, apples, mandarins, pears, bananas, grapes, kiwi, strawberry, physalis |
| ||||
Dessert in pineapple 500g | Pineapple stuffed with strawberry, grape, oranges, kiwi, raspberry sauce |
| ||||
Strawberry with whipped cream 100/50g |
| |||||
Apple/cherry strudel 150/50g | Served with an ice-cream scoop |
| ||||
Classic cheesecake New York 120/50g |
| |||||
Nut & caramel cake 100/20g |
| |||||
Poppy & blueberry cake 120/20g |
| |||||
Tiramisu 120/20g |
| |||||
Macaroni, eclairs and almond profiterols 150g |
|
Canape
Tartlets with Norwegian salmon mousse, shrimp and flying fish caviar |
| |||||
Tartlets with salmon caviar 2 pc 30/20g |
| |||||
Profiteroles with quail terrine 75g |
| |||||
Profiteroles with homemade poultry 75g |
| |||||
Canape with and crayfish tails capers 20/20g |
| |||||
Canape with hot smoked sturgeon 20/20g |
| |||||
Canape with low salt salmon 20/20g |
| |||||
Canape with smoked sardines 20/20g |
| |||||
Canape with shrimps and cheese cream 20/20g |
| |||||
Canape on rye bread with anchovy marinated in herbs 20/20g |
| |||||
Canape with baked pork, horseradish and Provencal herbs |
| |||||
Canape with veal liver terrine and cornichon 20/20/10g |
| |||||
Canape with cheese mousse and pine nuts 20/10/5g |
| |||||
Canape with Parma smoked ham and melon 20/20/10g |
| |||||
Canape with veal tongue and cherry tomatoes 20/20g |
| |||||
Canape with Parmesan cheese and red grape 20/20g |
| |||||
Canape with sheep cheese and apricots 20/20g |
| |||||
Canape with Mozzarella and cherry tomatoes 20/20g |
| |||||
Canape with blue cheese and walnuts 20/20g |
| |||||
Fruit canape on chocolate shortcake 20/20g |
| |||||
Cracker with salmon mousse and lime 20/20/10g |
| |||||
Cracker with chicken and pineapple 20/20g |
| |||||
Cracker with veal and almond nut 20/20g |
| |||||
Salmon tartar with lime 40g |
| |||||
Beef tartar with Parmesan cheese 40g |
| |||||
Crudite with vegetables and Blue cheese sauce 40g |
|
Banquet dishes
Sterlet baked as a whole 1 pc 2kg |
| |||||
Sucking pig baked as a whole with adjika 1pc | Served with buckwheat fried with mushrooms and bacon |
| ||||
Baked sucking pig 1pc | Sucking pig stuffed with pistachios and mincemeat |
| ||||
Turkey with honey crust baked as a whole 1pc 3kg |
| |||||
Mirror carp stuffed with salmon 1pc 1.5kg | Served in ruby jelly |
| ||||
Duck baked as a whole with apples and cranberry 1 pc 2 kg |
| |||||
Pike perch stuffed with salmon 1pc 1.5kg | Served with crayfish on mirror |
| ||||
Grilled lamb composition with vegetables and greens 2kg |
| |||||
Grilled fish selection 2kg | Mountain trout, salmon steaks, grilled shrimps |
| ||||
Meat regale 2kg | Selection of pork, veal, chicken kebabs. Served with sauce |
|
ON TOP