Restaurant menu «Chemodan (Suitcase)»
Starters
| Carpaccio per Chemodan recipe | |||||||
| Red deer 70/20/17/30g |
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| Veal 70/20/17/30g |
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| Home-smoked beef 80/35/6g |
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| Home-smoked pork 80/25g |
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| Smoked lard 80/20/20g |
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| Salted lard 80/20/20g |
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| Baked lard 80/20/20g |
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| Tongue smoked with marinated champignons and horseradish 80/25/20/20g |
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| Rabbit pate (assembled recipes Excellent cuisine, Krasnoyarsk 1892) 100/10g |
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| North Enissey low-salt broad whitefish 80/20/15g |
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| Angara smoked broad whitefish 80/32g |
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| North Enissey smoked vendace 80/30/20g |
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| Slices of frozen fish served cold | |||||||
| Angara taimen 130/30/10g |
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| North Enissey muksun 130/30/10g |
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| Kamchatka red salmon 30/40/10g |
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| Sugudai (fresh fish) | |||||||
| Angara taimen 200g |
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| North Enissey muksun 200g |
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| Kamchatka red salmon 200g |
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| Atlantic fat spicy-salt herring 100/30g |
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| North Enissey grayling caviar 80/25g |
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| Pancakes with grayling caviar 120/50g |
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| Tiger prawns 100/40/25g |
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| Cheese fried in almond cuttings 60/10g |
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| Garlic croutons 50g |
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| Milk mushrooms salted in barrel from Krasnoyarsk 130/60g |
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| Salted saffron milk caps 130/60g |
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| Honey mushrooms 130/60g |
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| Cucumbers salted in barrel 150g |
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| Sauerkraut with red bilberries 200/15/10g |
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