Restaurant menu «Temple bar»
14 August 2013
Steaks
| Chateaubriand Steak 300g |
| |||||
| New York Steak 400g |
| |||||
| Flambe Steak 125/150g |
| |||||
| Rib Eye Steak 400g |
| |||||
| Chicken steak 300g |
| |||||
| Trout steak 280g |
| |||||
| Chile Sea Bass Steak 300g |
| |||||
| Tuna Steak 300g |
| |||||
Salads
| Chicken Temple Caesar 205/50g |
| |||||
| Shrimp Temple Caesar 205/50g |
| |||||
| Light-Salted Trout Temple Caesar 205/50g |
| |||||
| Nice 2013 Salad cooked from fresh vegetables and tuna jelly 220/10g |
| |||||
| Warm salad with octopus, artichokes, potatoes and cherry-tomatoes 170/50g |
| |||||
| Athens Salad cooked from tomatoes, ciabatta and feta cheese 230g |
| |||||
| Sicilian Salad cooked from chicken breast, Rocket salad and fresh vegetables 220g |
| |||||
| Oliver Salad cooked from stewed tongue 160/10g |
| |||||
| Salad cooked from duck fillet, Rocket salad, mango and pine nuts 110g |
| |||||
| Caprese Salad cooked from cured tomatoes and mozzarella 155g |
| |||||
| Greek Salad cooked from fresh vegetables, green olives, black olives and feta cheese 270g |
| |||||
| Salad cooked from Parma ham, berries and dessert cheese 150g |
| |||||
| Texas Salad cooked from fresh vegetables, French beans and fried marble beef inside baked tortilla |
| |||||
Starters
| Fish assorted made from light-salted trout, unagi eel, pink tuna 180/100g |
| |||||
| Herring and potatoes 100/100/20g |
| |||||
| Vegetable bouquet 300/30g |
| |||||
| Homemade pickles assorted 270g |
| |||||
| Meat assorted made from stewed beef tongue, baked ham and Parma ham |
| |||||
| Carpaccio made from fillets of beef 80/50/30g |
| |||||
| Cheese assorted served for wine 125/110/30g |
| |||||
| Parma ham 100g |
| |||||
| Tuna carpaccio 65/25г |
| |||||
| Nuts mixed made from pistachio, almond, cashew and hazel nuts 140g |
| |||||
| Bruschetta made from ciabatta grilled with tomatoes, onion and basil 125g |
| |||||
| Bruschetta made from ciabatta grilled with shrimps and avocado mash 160g |
| |||||
| Bruschetta made from ciabatta grilled with cod liver, pesto and corn salad 125g |
| |||||
| Bruschetta made from ciabatta grilled with chargrilled vegetables ratatouille and mozzarella 160g |
| |||||
Entrees
| Rye croutons dressed with blue cheese sauce 6 pieces/180/50г |
| |||||
| Grilled cheese dressed with cranberry sauce 80/20g |
| |||||
| Boiled shrimps for beer 200/15g |
| |||||
| Chicken wings mild/spicy 250/50/40g |
| |||||
| Fried potatoes 300/50/50g |
| |||||
| Temple Bar burger and fried potatoes 300/150/30 |
| |||||
| Warm chicken liver dressed with porto sauce, apples, pomelo and grapefruit pulp |
| |||||
Soups
| Beef borsch dressed with sour-cream 250/30/20g |
| |||||
| Mushroom cream soup cooked from champignons and porcini 250g |
| |||||
| Cheese soup with sea food 250/30/10g |
| |||||
| Consomme cooked from veal, croutons, noodles and egg 250/80g |
| |||||
| Goulyash-soup cooked from beef and vegetables 340g |
| |||||
| Tom yam kung 350g | Thai spicy soup cooked from coconut milk and tiger shrimps |
| ||||
Pasta
| Fettuccine carbonara 270g |
| |||||
| Spaghetti bolognese 290 |
| |||||
| Penne arrabiata 250g |
| |||||
| Penne with trout dressed with cream and tomato sauce 290g |
| |||||
Hot meat and poultry dishes
| Chicken Kiev served with potato mash and chips made from Vitellote potatoes 210/50/10g |
| |||||
| Pork knuckle served with potato mash, sauerkraut and BBQ sauce 1 piece/300/50g |
| |||||
| Peasant pork, baked with cream sauce, mushrooms and cheese 180/250/50 |
| |||||
| Pljeskavitsa cooked from chopped beef, pork and mutton chargrilled 165/100g |
| |||||
| Stroganoff saut? served with mash made from Vitelotte potatoes |
| |||||
| Grills assorted – fillets of marble beef, pork neck, chicken fillet, rack of lamb, pljeskavitsa, stewed tongue and grilled vegetables 555/128/1g |
| |||||
| Venison fillet cooked in berry glazed served with celery mash and juniperic syrup 115/100g |
| |||||
| Pork ribs BBQ dressed with potato sauce and fennel 150/80/55g |
| |||||
| Duck breast and spinach saut?, baked brie cheese and berry sauce 85/150/20g |
| |||||
| Rack of lamb served with baked tomatoes, squash, potatoes, chiabatta, artichokes 120/160g |
| |||||
Hot fish dishes
| Tiger shrimps curry cooked in coconut milk 8 pieces/150g |
| |||||
| Fiilet of Murmansk cod fish glazed with devil-fish ink and served with risotto bianco 120/150/30g |
| |||||
| Turbot wrapped in Parma ham on the liner made from lettuce and pomelo, grapefruit and fennel 110/80g |
| |||||
| Smelt dressed with potato mash and wasabi and baked beet roots 155/70/50g |
| |||||
| Muksun dressed with Dutch sauce and grilled potatoes 95/90/40/10g |
| |||||
| Halibut fillet and spinach saut? dressed with lecho sauce 110/200g |
| |||||
| Dorado grilled or steamed 1 piece/200/50g |
| |||||
Sauces
| Adjika 50g |
| |||||
| Tomato flavoured 50g |
| |||||
| Blue cheese 50g |
| |||||
| Tkemali 50g |
| |||||
| Rono 50g |
| |||||
| Salsa for steaks 50g |
| |||||
Side dishes
| New potatoes with garlic and rosemary 150g |
| |||||
| Rice and cured tomatoes, cream and saffron 150g |
| |||||
| Cabbage stewed in cream and bacon 200g |
| |||||
| Fried potatoes 100g |
| |||||
| Grilled vegetables 235g |
| |||||
| Potato mash 200g |
| |||||
Bread
| Peasant wheat bun 1 piece |
| |||||
| Bun with malt and coriander 1 piece |
| |||||
| 8 grains bun 1 piece |
| |||||
| Bread plate 3 pieces/120/40g |
| |||||
Desserts
| Fondant au chocolat 150/70/50g |
| |||||
| Tiramisu 120g |
| |||||
| Philadelphia cheesecake 165g |
| |||||
| Belgian wafer 210g |
| |||||
| Semifreddo made from mascarpone, pistachio and raspberry 100g |
| |||||
| Mille fueille and forest berries 135/20g |
| |||||
| Cherry strudel 150/50/20g |
| |||||
Fruit at option
| Apples 100g |
| |||||
| Pears 100g |
| |||||
| Oranges 100g |
| |||||
| Grapes 100g |
| |||||
| Kiwi fruit 100g |
| |||||
| Bananas 100g |
| |||||
Ice-cream at option
| Vanilla 50g |
| |||||
| Strawberry 50g |
| |||||
| Chocolate 50g |
| |||||
| Pistachio 50g |
| |||||
| Sorbet assorted 50g |
| |||||
ON TOP