Restaurant menu «Jagger Hall»
Meat dishes
| Marble beef tournedos dressed with cream sauce and porcini 160/50 g |
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| Marble beef fillets, grilled with garlic and rosemary 160/10 g |
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| Veal on bone and green vegetables dressed with sherry sauce 230/70/50 g |
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| Rib eye and lettuce dressed with chimichuri sauce 300/50/50 g |
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| Rack of lamb and eggplants dressed with porto sauce 160/70/30 g |
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| Beef Stroganoff and porcini, salted cucumbers and potato gratin 220/80 g |
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| Fillet mignon and truffle potatoes dressed with Marsala sauce 240 g |
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| Rack of lamb dressed with porto sauce 200 g |
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| Veal on bone and asparagus, dressed with truffle sauce 250 g |
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| Baked lamb knuckle and vegetable ratatouille dressed with demi-glace sauce 280 g |
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| Mutton shish-kebab 220/130/50 g |
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| Pork shish-kebab 220/130/50 g |
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| Chicken shish-kebab 220/130/50 g |
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| Mutton lyulya-kebab 220/130/50 g |
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| Chicken lyulya-kebab 220/130/50 g |
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| Grilled lamb loin 200/100/51 g |
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| Lamb in one piece 12,000 g |
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