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
Salads
| Mixed salads and tiger shrimps and citrus dressing 220 g |
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| Sweet tomatoes and lettuce, dressed with aromatic oil 275 g |
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| Tomato Caprese 250 g |
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| Olivier-type salad cooked from home-smoked sturgeon 250 g |
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| Olivier Salad 220 g | Ox tongue or duck breast |
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| Game salad on the base of Lucien Olivier’s historical recipe: quails, guinea hen, caviar and crayfish tails 220 g |
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| Mix of light lettuce and sliced fried sturgeon, crab meat 65/135 g |
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| Dressed herring 200 g |
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| Beetroot salad and Baltic anchovy 230 g |
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| Salad cooked from roasted rabbit liver dressed with porto sauce 150/110 g |
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| King crab, ripe tomato and avocado, red caviar 230 g |
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| Salad cooked from octopus and warm potatoes 220 g |
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