Restaurant menu «Gusyatnikoff»
- Kids’ menu 50
- Drinks 4
- Pies cooked by Mother Furnace 4
- Salads 6
- Entrees 10
- Soups 4
- Hot dishes 6
- Side dishes 9
- Ice-cream and cakes 7
- Cocktail menu 15
- Banquet menu 10
- Starters 17
- Pickles 10
- Salads 12
- Entrees 4
- Pies 6
- Pancakes 5
- Soups 8
- Hot meat and game dishes 17
- Hot fish dishes 8
- Side dishes 9
- Desserts 16
- Home-made jam cooked in five minutes 7
- Berries, fruit 6
- Ice-cream and Gusyatnikoff sorbets 8
- Homemade drinks 6
- Soft drinks 49
- Cocktail list 32
- Wine list 126
- Wine per glass, 150 ml 15
- White wine 375 ml 4
- Red wine, 375 ml 3
- Champagne, 750 ml 8
- Sparkling wine, 750 ml 5
- White wine, 750 ml 62
- Red wine, 750 ml 29
- Bar list 141
- Whisky 42
- American whiskey 4
- Cognac 28
- Armagnac 4
- Calvados 4
- Grappa 2
- Tequila 10
- Gin 4
- Rum 14
- Vodka 16
- Vermouth 2
- Bitters, liqueurs 11
- Hookahs 25
Starters
| Far East salmon caviar 50 g |
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| Caspian caviar 50 g |
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| Home-smoked sturgeon 140 g |
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| Light-salted salmon and herbs 125 g |
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| Octopus carpaccio 100/30 g |
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| Jewish-style stuffed carp 315/20 g |
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| Fish from northern rivers: omul, muksun, trout 180 g |
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| Assorted French cheeses: parmigiano, chevre, Brie and DORBLU 200 g |
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| Herring on rye toast and boiled potatoes 150/150 g |
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| Homemade meat platter 200 g | Tambov-style ham, veal tongue, venison roast beef, roasted ham |
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| Beef and horse radish in aspic and mustard 160 g |
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| Hare liver paste and wheat crustade dressed with pistachios 200 g |
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| Baked eggplants caviar on toasts 145 g |
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| Eggplants stuffed with cheese, greens and garlic 200 g |
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| Country salo of two types 210 g |
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| Smoked beef fillets and greens salad 80/100 g |
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| Venison roast beef and sweet tomatoes and red onion 75/75 g |
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ON TOP