Restaurant menu «Oxus»
4 April 2018
Extracts from the menu
Eggplant paste with chickpeas 220g |
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Cheese platter 200/50g |
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Tandoori lamb with Uzbek juniper 120/20g |
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Beet salad with goat cheese and pine nuts 270g |
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King crab salad with avocado and pomegranate 220g |
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Lamb samosa 1pcs |
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Chorba 300g |
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Creamy baked pumping soup 300g |
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Boneless ribeye 400/40g |
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Lamb shashlik 200/50/30g |
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Sea bass baked in banana leaves 350/50/30g |
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Holvaytar with caramelized nuts 120g |
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