Restaurant menu «Jagger Hall»
Starters
| Italian meat platter 410 g | Bresaola, Parma, Spianata Romana, Spianata Calabra, cured cherry tomatoes, Rocket salad, capers on a branch |
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| Ukrainian meat platter 550 g | Chicken roll stuffed with garlic and bell pepper, cured and smoked brisket, boyar-style roasted ham, Ukrainian fried sausage, pickled cucumbers, cherry tomatoes on a branch, parsley, spring onion, pearl onion, red and green chili pepper |
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| Meat platter (pork excluded) 50/50/50/50/45/5/25 g | Cecina, cured lamb, marinated angus, goose sausage, cherry tomatoes, greens, pickled onion |
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| Fish platter 1,510 g | Light-salted salmon, oily fish, smoke-cured eel (Japan), smoke-dried halibut, lettuce, lemon, greens |
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| Fish platter 2,500 g | Smoke-dried salmon, smoke-cured eel (Russia), smoke-cured sturgeon, marinated tuna, lemon, lettuce, greens |
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| Italian cheese platter 150/80/20/40 g | Gorgonzola, Pecorino Toscana, Pecorino Ubriaco (in wine), Taleggio Stagionato, grapes, strawberries, berries, mint, nuts, honey |
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| Cheese platter 150/80/20/40 g | Gorgonzola, Provolone, Parmigiano, Camembert, grapes, strawberries, mint, nuts, berry confiture |
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| Caucasian cheese platter 100/35/100/70/5/50/3 g | Sulguni, homemade chechil, brynza, greens, tomatoes, spring onion |
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| Pickles platter 1 50/75/100/100/75/25/25/5 g | Pickled summer squash, light-salted cherry tomatoes, light-salted cucumbers, salted cucumbers, pickled garlic, pickled red onion |
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| Pickles platter 450 g | Summer squashes, cured cherry tomatoes, pickled and grilled bell pepper, pickled and grilled courgettes, Italian-style artichokes, pickled borettane onion |
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| Vegetable platter 1,000 g | Baku tomatoes, Baku cucumbers, bell pepper, radish, lollo rosso, parsley, basil |
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| Vegetable platter and cheese sauce 1,000 g | Baku tomatoes, Baku cucumbers, bell pepper, radish, carrots, celery, lollo rosso, parsley, basil |
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| Vitello tonnato 530 g | Lightest veal and capers, cured cherry tomatoes, tuna sauce |
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| Norwegian salmon carpaccio, capers, tomatoes, Rocket salad and citronette sauce 300 g |
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| Marinated tuna carpaccio 110 g |
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| Carpaccio 110 g |
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| Sea bass carpaccio 110 g |
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| Octopus carpaccio 110 g |
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| Beef carpaccio 110 g |
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| Flavored roasted ham and lightest veal tongue (served with Dijon mustard and creamy horse radish) 850 g |
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| Foie-gras terrine dressed with porto sauce, red currants on crispy crouton 300 g |
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| Grilled vegetables (pesto sauce) 800 g | White asparagus, green asparagus, eggplants, bell pepper, courgettes, shiitake, tomatoes |
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| Pickled porcini, milk mushrooms, slippery jacks, greens, garlic, onion 300 g |
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| Olives platter 300 g | Pickled giant olives, black whole olives, Kalamata, Taggiasco |
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| Black caviar, lemon and butter 50 g |
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| Red caviar, lemon and butter 50 g |
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| Parma ham and melon 320 g |
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| Buffalo Mozzarella and Baku tomatoes, Rocket salad 650 g |
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| Burrata cheese, sweet tomatoes, black truffle paste 285 g |
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| Burrata cheese, salicornia, cured tomatoes 285 g |
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| Bresaola, Tallegio cheese, porcini, Rocket salad 50/25/30/50/25/10 g |
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| Herring and roasted mini potatoes 150/150/50/10/15 g |
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