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
Hot appetizers
| La Perouse Strait 225g | Far East scallop baked in shells, crabs and prawns |
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| Grilled reindeer tongues, with sauce made of red bilberry and Yakutsk scones 205g |
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| Bracken fern fried on cedar oil with garlic 85g |
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| Rissoles | |||||||
| With potatoes and milk mushrooms 2pc |
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| With sturgeon 2pc |
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| With wild duck 2pc |
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| Urtam mountain Altay lamb 220/100g | Chopped roasted on grid in pita |
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| Far border 230/50/50g | Potatoes fried with mushrooms with sour cream sauce |
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| Cabbage three-corned patties with marrow caviar, mushrooms and goatsbeard 260g |
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| Baikal hash browns 210/30g |
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| Perm small rissoles 10pc |
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