Restaurant menu «Expedition»
- Summer menu 11
- Classical dishes of the peoples of the North 10
- Polar explorer’s appetizers 2
- Appetizers 17
- Northern delicacies 10
- Salads 7
- Ravioli 6
- Hot appetizers 12
- Soups 7
- Hot fish courses 10
- Hot meat courses 12
- Desserts 28
- Wine list 35
- Vodka 15
- Hot liquors 3
- Tequila 4
- Gin 2
- Rum 4
- Whisky Scotch 10
- Irish whisky 2
- Cognac 8
- Grappa 2
- Calvados 2
- Draft beer 2
- Bottled beer 1
Northern delicacies
| Batagay appetizer 450/70g | Elk aspic with horseradish and mustard |
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| Olukte30/50/50/50/30/75/70/30g | Smoked reindeer, reindeer heart roll, Oymyakon flesh of colt in onion & salt brine, wild duck rolls, reindeer tongue with horseradish, bean goose, reindeer liver caviar and red bilberry |
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| Northern boat 570g | Muksun, nelma, omul, red salmon and snail trumpeter with young potatoes and goatsbeard |
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| Iskah plate 30/30/30/30/40g | Caviar of sea hedgehog, omul, pike and red salmon with sour cream and onion |
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| Own-smoked Baikal omul 100/100g | Price per 100g of cooked fish |
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| Dried Murmansk ruff 1pc |
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| Row cured reindeer with red bilberry 100/50g |
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| Reindeer tongue with horseradish 100/30g |
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| Toourvictory! 100g 0.5l or 0.375l | Sturgeon caviar with slices of wheat bread + a bottle of vodka or champagne to your choice |
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| Yenisey gold 100g | Grayling caviar with sour cream and spring onion |
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