Restaurant menu «Russkoye Podvor'ye»
- Cold starters 13
- Salads 15
- Entrees 12
- Beer snacks 8
- Pasta 3
- Soups 3
- Hot dishes 15
- For little guests 8
- Desserts 10
- Bar list 181
- Coffee 6
- Tea 12
- Iced Coffee 3
- Iced Tea 1
- Summer Cocktails 9
- Soft Cocktails 5
- Milk Shakes 1
- Soft Drinks 11
- Home-made liqueurs (50 ml) 2
- Suzdal’-style mead (330 ml) 3
- Vodka 18
- Cognac 50 ml 4
- Calvados 50 ml 2
- Whisky 50 ml 19
- Rum 50 ml 5
- Gin 50 ml 1
- Tequila 50 ml 3
- Liqueurs 50 ml 4
- Bitters 50 ml 2
- Alcoholic cocktails 16
- Hot alcoholic cocktails 5
- Aperitives 50 ml 3
- White wine per glass 150 ml 4
- White wine 750 ml 9
- Red wine per glass 150 ml 6
- Red wine 750 ml 13
- Rose wine 750 ml 11
- Champagne per glass 150 ml 3
Cold starters
| Fish platter for a company | Smoke-cured sturgeon, eel, light-salted salmon, oily fish |
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| Light-salted salmon | Served with black olives and lemon |
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| Red caviar | Served with butter and dill |
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| Herring salted in barrels | Served with boiled potatoes, garlic croutons cooked with Borodinsky bread |
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| Forshmak | Light herring paste |
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| Home-made meat starters as vodka chasers | Smoked duck, chicken roll, roasted ham stuffed with garlic, brisket, baked in three sauces |
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| Boiled oxen tongue served with horse radish |
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| Home-made salo served with home-made mustard and spring onion |
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| Vegetable and greens platter |
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| Pickles | Sauerkraut, pickled red cabbage, salted and light-salted cucumbers, rampson, garlic, light-salted tomatoes, eggplants salted in barrels |
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| Salted-fermented eggplants | Served with sour cream |
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| Honey fungus salted with onion and greens |
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| Black and green olives |
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