Restaurant menu «Rybniy bazar (Fish Market)»

Cold dishes ¹¹

Desserts ¹²
Fruit at option ⁶

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Cold dishes

Treasures inside hard shells. Fresh oysters of different seas and oceans

Wild Khassan and Possien oysters, 100 g

190 e

Wild Solovyov (Kamchatka) oysters, 100 g

190 e

B?lon 00, 1 piece

480 e

White pearl oysters, 1 piece

480 e

Fine de clair oysters 1, France, 1 piece

250 e

Creuse oysters 1, France, 1 piece

250 e

Creuse 1, Ireland, 1 piece

250 e

Creuse 1, Holland, 1 piece

250 e

Hot oysters at option

Oysters and asparagus, 1 piece

300 e

Oysters and porcini, 1 piece

300 e

Oysters and shrimps, 1 piece

300 e

Starters Parade

Tuna Tornetto, 250 g

Delicate tuna roll and crab meat

990 e

Tuna and oysters tar-tar, 220 g

990 e

Carpaccio made of scallops and oranges and sambuca, 240 g

800 e

Carpaccio made of tuna and pickled ginger slices, 140 g

480 e

Carpaccio made of Norwegian salmon and fried capers, 120 g

400 e

Carpaccio made of veal sirloin and parmigiano and cherry sauce, 160 g

470 e

Salad Vernissage

Wild rocket and parmigiano, 80 g

Recommended to various grilled sea food

300 e

Latino Salad, 150 g

Iceberg salad, courgettes combined with snapper and spotted bass filets, flamed with cognac

490 e

Capri Salad, 80/220 g

Duet of salmon combined with avocado mousse, crab meat and caviar

930 e

Crab salad, 170 g

Delicate combination of crab meat and corn salad and orange sauce

990 e

Scallops and strawberry and mango sauce, 200 g

Served in the cheese basket

600 e

Ditonno Salad, 190/5 g

Lettuce mix combined with tuna

560 e

Maddalena Salad, 215 g

Lettuce mix combined with royal shrimps and forest berries

680 e

Salad with sea foods, 225 g

Octopuses, shrimps, cuttles, iceberg salad, frisee, Cherry-tomatoes

680 e

Octopus salad combined with melon and tomatoes, 260 g

Radicchio salad combined with duck and berries, 170/20 g

750 e

Caprese Salad, 300 g

Delicate combination of buffalo cheese and juicy tomatoes and pesto

790 e

Chevroux Salad, 250 g

Fried goat cheese on the lettuce served with raspberry sauce and fried grapes

570 e

Soups

Fish soup and shrimps a la Mediterranean, 350/50 g

600 e

Cr?me La Rochelle and crayfish tails, 300/20 g

430 e

Velvet pumpkin cr?me and black truffle sliced, 250 g

495 e

Bouillabaisse, 300 g

450 e

Fish soup, 300 g

450 e

Oyster soup and cream and champagne, 300 g

420 e

Onion soup, 300 g

350 e

Pasta and entrees

Paella with sea food, 1360/120 g

Chef specialty, cooked on the coals, per 2 persons

4000 e

Crab claws Sorrento, 600/30/30 g

Delicate combination of crab meat and mollusks, mussels, calamars, Cherry-tomatoes and capers

2000 e

Crab claws Normano, 400/130/30 g

Baked with oysters, porcini and marnais sauce

2000 e

Grilled octopus, 250 g

2000 e

Zuppa and sea food, 500 g

Italian Chef specialty

1980 e

Tuna tagliata and wild rocket, 405 g

1850 e

Porto Cervo, 550 g

Sea food mix cooked a la Mediterranean, served with garlic-flavored toasts

1400 e

Da Vinci Cuttles, 330/65 g

Delicate cuttles meat and sauce made of three Italian cheeses, combined with black truffles

850 e

Homemade pasta and mussels, 350 g

Wonderful combination of mussels and homemade pasta, spinach added, cooked on the base of a special Italian recipe

900 e

Penne and salmon and caviar, 370/15 g

Penne combined with delicate salmon, red caviar and fine cream sauce

530 e

Spaghetti Al Cartocchio, 420 g

Italian spaghetti and mussels, langoustines, calamars, shrimps and cuttles, dressed with Italian Pomidoro sauce

990 e

Saint Jacques Risotto, 340 g

Delicate risotto and oysters and gallops sauce

860 e

Black risotto and cuttles, 310 g

Exotic dish with unforgettable taste

500 e

Escargots dressed with lemon and almond and garlic sauce, 160 g

Dozen baked escargots and flavored French bread

480 e

Carbonara pasta, 320 g

Homemade pasta and sirloin, parmigiano and cream sauce, egg-yolk added

400 e

Kristoff foie-gras, 90/180 g

Gourmand’s dish: marvelous combination of foie gras and flavored pear grilled

950 e

Fish Market

Kamchatka crab, 100 g

650 e

Crustacean (boulot, bigot, vongly, clums)

350 e

King shrimps, 100 g

500 e

Red snapper, 100 g

450 e

Emperor angelfish, 100 g

480 e

Goatfish, 100 g

400 e

Sea dragon, 100 g

300 e

Canadian lobster, 100 g

450 e

Scallop meat, 100 g

500 e

Calamars chilled, 100 g

250 e

Cuttles, 100 g

250 e

Spotted bass, 100 g

400 e

Snapper, 100 g

490 e

Sterlet poached, 100 g

Recommended to serve with cream sauce and red caviar

300 e

Dover sole, 100 g

480 e

Barramundi, 100 g

450 e

Sea bass, 100 g

250 e

Dorado, 100 g

250 e

King sole, 100 g

400 e

Turbot, 100 g

400 e

Allmouth tail, 100 g

350 e

Freshwater eel, 100 g

500 e

Flatfish, 100 g

330 e

Grunard, 100 g

450 e

Grouper, 100 g

400 e

Porgies (pink Dorado), 100 g

380 e

Sunfish, 100 g

400 e

Kurvila perch, 100 g

380 e

Parrot-fish, 100 g

400 e

Splendid alfonsino, 100 g

360 e

Blue cod, 100 g

480 e

Mangrove jack, 100 g

480 e

French crab, 100 g

650 e

Long-nosed emperor, 100 g

490 e

Black cod, 100 g

400 e

Chile sea bass, 100 g

450 e

Fresh mussels

Mussels dressed with Roquefort sauce, 400/200 g

1500 e

Mussels dressed with spicy tomato sauce, 400/200 g

1500 e

Mussels, poached in white wine and herbs, 400/200 g

1500 e

Meat dishes

T-Bone Steak, grilled, 550/40 g

2300 e

Juicy Argentinian beef filets and Gorganzola cheese, 210/120 g

1200 e

Rib Eye Steak, 340/50/30 g

Cooked of marble beef, grilled

1200 e

New Zealand lamb sirloin dressed with pear and porcini sauce, 200/130/120 g

1150 e

Magret Duck breast and caramel sauce, 175/170/100 g

1200 e

Side dishes and sauces

Asparagus, cooked at your choice, 100 g

Boiled, fried, poached, fried in wok

330 e

Grilled vegetables, 150 g

150 e

Vegetable risotto, 250 g

250 e

Spinach, 120 g

Parboiled or dressed with cream sauce

150 e

Potatoes, 200 g

Gratin, boiled, fried

150 e

Wild rice steamed, 150 g

250 e

Cherry sauce, 50 g

60 e

Garlic sauce, 50 g

60 e

Tar-tar sauce, 50 g

60 e

Cream sauce and red caviar, 75 g

150 e

Tomato sauce (hot), 50 g

70 e

Pesto sauce and cream (hot), 75 g

90 e

Recommended for cooking of fish

A la homemade sauce, 100/100/75 g

100 e

Honey sauce, 180 g

180 e

A la Mediterranean sauce, 200 g

220 e

A la Ventimiglia sauce, 230/100/100 g

300 e

Desserts

Italian tortino and cr?me brullee, 70/40/20 g

250 e

Turr?n, soft, nuts and candied fruits, 60/40/15 g

240 e

Tiramisu, 150 g

240 e

Fruit and berry ice, 120 g

180 e

Orange cheese cake made of Philadelphia cheese, 100/70 g

235 e

Mint mousse and bilberry and balsamic vinegar, 50/20/25 g

260 e

Caramelized souffl? and cumquat, 45/50/25 g

180 e

Mille feuille and fresh berries and mango sauce, 150 g

300 e

Cheese cake baked with passion fruit sauce, 80/40/15 g

210 e

Cr?me brullee made of fresh berries and hot caramel, 185 g

390 e

French cheeses assorted, 80/100 g

580 e

Vanilla panna-cotta dressed with red currant sauce, 70/30 g

220 e

Fruit at option

Blackberry, 100 g

800 e

Blueberry, 100 g

800 e

Raspberry, 100 g

800 e

Strawberry, 100 g

250 e

Pineapple, 200 g

200 e

Fruit vase, 1500 g

1500 e

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