Restaurant menu «B-12 »
9 April 2015
Dishes from the Chef
| Caprese 280g | Mozzarella with rose tomatoes served under Pesto sauce with fresh basil. |
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| Escargots 6 pc/70g | French escargots baked in butter are served with toasts |
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| Sea bass fillet baked with Dorblu cheese and tiger prawn 140/50g |
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| Beef tenderloin served with cep mushrooms sauce and mashed potatoes 300/150/10g |
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| Chicken Burger 270/150/40g | Juicy chopped chicken breast, bacon, tomatoes, red onion, Iceberg lettuce leaf, Cheddar cheese on brown scones with Aioli sauce served with piquant French fries and ketchup. |
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| Chicken Club sandwich 300/140/50g | Chicken fillet, cheese, tomato, lettuce leaf, bacon, egg, fried toasts, mayonnaise. Served with piquant French fries and ketchup. |
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| Quesadilla with chicken 250/50/50g | Juicy marinated chicken breast, sweet pepper, sweet pepper, red onion, bacon, Gauda cheese, marinated cucumbers wrapped in corn flatbread, served with Salsa and Guacamole sauces. |
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Cold starters
| B-12 rolls 220/30g | Special zucchini rolls with low-salt salmon, shrimps, tobiko caviar, Philadelphia cheese, avocado and cheese sauce |
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| Tender juicy beef tongue 100/100/30/15g | Served on Lollo Rossa lettuce leaf with fried potatoes and mustard sauce |
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| Salad with duck breast 50/100g | Smoked duck is served with a lettuce leaves mix topped with piquant sour & sweet sauce with orange zest. |
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| Caesar with chicken fillet 200g | Lettuce leaves, chicken fillet, croutons, cherry tomatoes, Parmesan cheese, Caesar sauce |
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| Lagoon salad 180g | Tender chicken fillet, ham, boiled tongue, cornichons, egg, Buko cheese, Parmesan |
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| Sea breeze salad 200g | Squids, shrimps, fresh cucumbers, cherry tomatoes, egg seasoned with Buko sauce |
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| Warm salad with liver and lettuce leaves mix 250g | Lettuce leaves, cherry tomatoes, cream sauce, tender chicken liver, pine nuts, Parmesan |
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| Ideal couple salad 200g | Tender smoked fillet, grapes, slices of pineapple, cherry tomatoes seasoned with Blue Cheese sauce |
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Hot appetizers
| Marinara mussels 425g | Fried with shallot, white wine and garlic parboiled in tomato sauce Marinara |
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| Elysian fields 200g | 7 kinds of vegetables cooked per Chef's recipe: mini-potatoes, cherry tomatoes, champignons, zucchini, red onion, sweet pepper, broccoli |
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| Bavarian shank 1pc/150g | Pork shank baked in dark beer served with traditional sauerkraut |
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Beer snacks
| Selection of beer snacks for a big group of people 775g | Squids rings, chicken sandwich, chicken wings, French fries, 1000 islands sauce |
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| Boiled beer shrimps 180/32g |
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Pasta
| Spaghetti B-12 250g | Italian home pasta with cuttlefish ink in cream sauce served with smoked salmon, tiger prawns, salmon caviar, shallot and Parmesan cheese |
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| Carbonara spaghetti 250g | Italian home pasta in cream sauce served with bacon, shallot and Parmesan cheese |
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| Pappardelle Di Funghi 250g | Egg noodles with cep mushrooms sauce, onion and cream |
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Soups
| Borsch 250/20g | Classical borsch on beef broth. Served with sour cream. |
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| Chicken consomme 250/20g | Chicken broth. Served with quail egg and croutons. |
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| We recommend to add homemade noodles 80/50g | We recommend to order home scones with green butter. |
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Hot fish courses
| Cooking time for hot courses is 25-30 minutes | ||||||
| Sea bass baked with vegetables 1 pc/60g | Sea bass fried on olive oil with white wine, spices and zucchini |
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| Salmon steak 170/40g | Norwegian salmon cooked on grill. Served with White wine sauce and salmon caviar. |
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| Pike perch in cream sauce 200/70g | Pike perch fried on grill with white wine, cream, greens and zucchini |
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Hot meat courses
| Cooking time for hot courses is 25-30 minutes | ||||||
| Fajitos with veal 300/30/30/30g | Marinated veal fried with vegetables in hot tomato sauce per ancient recipe of Aztecs served on tomato sauce on a burning sizzling frying pan with corn flatbread, Salsa, Sour cream and Guacamole sauces |
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| Sizzling frying pan with pork shank 300/30g | Tender pork neck with home potatoes, tomatoes, sweet pepper, red onion. Served with sour cream. |
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| Piquato beef sirloin 180/100/40g | Australian beef sirloin fried in Parmesan cheese and egg, served with wild rice |
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| Beef Stroganoff 180/120g | Made of beef sirloin in tender cream sauce. Served with airy mashed potatoes. |
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Dishes on charcoal
| Cooking time for hot courses is 25-30 minutes | ||||||
| Chicken fillet kebab 150/130/100g | Served on lavash with fresh vegetables and greens |
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| Pork kebab 150/130/100g | Served on lavash with fresh vegetables and greens |
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ON TOP