Restaurant menu «Oblaka (Clouds)»
5 May 2014
Seafood at the fishmonger’s
Khasan oysters 100 g |
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Soloviev oysters 100 g |
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Bousse Lagoon oysters 100 g |
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Anivsky oysters 100 g |
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Rose Speciale Tarbouriech oysters 100 g |
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Special Gillardeau oysters, best in Ireland 100 g |
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Special Gillardeau oysters, branded 100 g |
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Special Gillardeau oysters, classics 100 g |
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Pousse en Claire Label Rouge oysters 100 g |
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Fine de Claire oysters, classics 100 g |
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Fine de Claire oysters, Verte Label 100 g |
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King crab 100 g |
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Canadian lobster 100 g |
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Scallop 100 g |
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Mussels 100 g |
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Clams 100 g |
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Starters and salads
Salmon tar-tare and avocado mousse 160 g |
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Salmon carpaccio and cumin leaves and spicy oil 140 g |
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Jamon Iberico 5J and Rocket salad, croutons and tomatoes 50/20 g |
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Beef tar-tare and pickled cucumbers and capers 190 g |
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Burrata and confit tomatoes, basil 280 g |
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Crab bones and avocado 180 d |
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Mini calamari and tomatoes, served with cheese mousse 190 g |
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Seafood salad, dressed with tom yum sauce 210 g |
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Fried tuna on bed of transparent tomatoes, dressed with sesame sauce 220 g |
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Tiger shrimps on bed of cucumber jelly 180 g |
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Mushrooms, dressed with greens sauce 180 g |
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Quail fillets and baked figs, foie gras 190 g |
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Duck breast, dressed with seaberry sauce 190 g |
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Scallops on bed of fried artichokes, unagi sauce 160 g |
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Battered crab bones, spring roll, herbs sauce 150 g |
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Fried foie gras and warm fruit, strawberry sauce 130 g |
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Soups
Fish stock, salmon mousse and crawfish tails 350 g |
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Carrots and porcini cream soup 300 g |
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Crab, shrimps and shiitake cream soup 360 g |
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Marble beef and vegetables soup 350 g |
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Home-made chicken noodles 350 g |
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Pasta and risotto
Crispy lasagna and seafood, vegetables 320 g |
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Cannelloni stuffed with porcini, foie-gras sauce 260 g |
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Linguini, seafood and spinach 360 g |
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Home-made ravioli stuffed with shrimps and cream cheese 230 g |
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Morels and parsley risotto 320 g |
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Seafood and asparagus risotto 320 g |
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Hot dishes
Cod fish and potatoes, artichokes 240 g |
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Baked Chile sea bass fillets and vegetables 240 g |
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Chukchee red salmon fillets and potato mash 220 g |
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Fried octopus arms and artichokes pie 220 g |
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Warm roast beef served on bed of crushed potatoes, morels sauce 210 g |
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Bake chicken, spinach and celery 240 g |
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Duck breast, baked apple and fig 210 g |
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Stewed duck and vegetables, black pepper sauce, per 2 persons 1,700 g |
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Baked veal leg and tomatoes 350 g |
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Grilled dishes
Sea bass 100 g |
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Dorado 100 g |
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Turbot 100 g |
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Salmon steak 160/60 g |
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Beef fillets MB2+ (Australia Black Angus) 100 g |
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Rib Eye MB2+ (Australia Black Angus) 100 g |
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Veal fillets 160/60 g |
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Vealer loin 100 g |
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Chicken fillets 160 g |
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Lamb loin, New Zealand 100 g |
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The legends of clouds
Tuna tar-tare and strawberry, avocado 145 g |
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Caesar Salad, quail egg, chicken breast added 200/60 g |
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Caesar Salad, quail egg, tiger shrimps added 200/60 g |
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Borsch, beef added 350 g |
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Penne al’arrabiata and mozzarella 360 g |
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Halibut fillets and seafood, baked in white wine 320 g |
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Marble beef Stroganoff and potato mash 370 g |
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Farmer’s lamb back dressed with sauces duet and baked potatoes 210 g |
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Desserts
Pear pie and berry sauce | ||||||
Pine nut esterhazy | ||||||
Crispy mille-feuille and raspberry 170 g |
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Chocolate cake and pistachio parfait 110 g |
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Fried pancakes stuffed with vanilla cr?me and berry sauce 110 g |
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Panna cotta dressed with orange and ginger sauce 100 g |
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Honey and sour-cream cake 160 g |
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Baked apple pie and vanilla ice-cream 270 g |
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Cheese caked, dressed with guavasteen sauce 80/70/20 g |
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