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 meat courses
| Selected poultry Yagdtash 1315 | Roasted on grid reindeer, hazel grouse, elk, bean goose, reindeer hearts with soaked red bilberry, stewed potatoes and spicy sauce |
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| Shonguy sun 160/100/80g | Reindeer and boar chop with buckwheat. Served with row yolk, mushroom and wine sauces |
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| Marinated elk meat 150/130/50g | Grilled, with white mushrooms fried in sour cream, cabbage, potatoes and sauce made of taiga tea |
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| Geologist’s packed lunch 160/190/50/45g | Canned reindeer, buckwheat and low salted cucumber |
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| Shagzhoy barbecue 140/60/60g | Reindeer liver with marinated onion |
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| Reindeer on oak board with white mushrooms in sour cream, cherry sauce and soaked berries 150/110g |
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| Navi-style macaroni 310g | With elk meat and reindeer liver |
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| Archangel poultry 100/240g | Woodgrouseorblackgrouse. Do not miss an opportunity to observe the process of cooking the seasonal poultry brought by our hunters – our cooks prepare this dish directly in the hall! |
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| Roasted reindeer on the bone 200/140/40g | With grilled vegetables and white mushrooms |
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| Ilkun 270/40g | Poultry chop with young potatoes |
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| Sikhote-Alin 120/150/20g | Elk sirloin with spicy herbs and pumpkin |
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| Dawson 250/100g | Burger with reindeer |
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ON TOP