Restaurant menu «Sky Lounge»
Salads and cold starters
Olivier Salad a la Sky Lounge |
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Rocket salad and king shrimps |
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Romaine lettuce and chicken breast dressed with traditional light Caesar sauce |
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Romaine salad and duck breast dressed with traditional light Caesar sauce |
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Romaine salad and king shrimps dressed with traditional light Caesar sauce |
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Romaine salad and warm salmon sashimi dressed with traditional light Caesar sauce |
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Greens and venison tataki, porcini and artichokes dressed with truffle sauce |
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Smoked duck breast and a stewed pear, Roquefort dressed with orange sauce |
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Spinach, hare’s liver, Manchego, dressed with orange sauce |
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King crab meat on bed of Brazilian avocado, crispy Baku cucumbers, served on bed of cucumber coulis |
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Thai salad made out of beef, cucumber, baked bell peppers |
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Veal tongue, spinach and green vegetables | Served with apple and citrus chutney |
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Greek salad made out of goat cheese |
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Burattino (tomatoes, crispy broccoli, pesto sauce) |
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Greens and fried Tomino cheese, sliced Parma ham, water melon and figs |
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Warm salad made out of octopus, new potatoes, Taggiasche olives, cured tomatoes |
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Mimose Salad made out of home-smoked salmon, Baku dill foam |
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Buffalo mozzarella served with Uzbek tomato concasse, Rocket salad | Served with pesto sauce |
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Frozen and sliced muksun | Served with tomato sauce and crispy garlic, Provencal sauce, black truffle |
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Caviar set, served with small warm toasts |
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Light scallop and bluefin tuna seviche, served with nut sauce and chuka | Served on a warm double cake stuffed with gorgonzola and light spicy caramel |
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Salmon pickled in whisky, served with Roman artichokes jelly, truffle paste and crispy vegetables |
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Bluefin tuna tar-tar and avocado, truffle paste |
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Australian marble beef tar-tar |
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Scotch salmon tar-tar and light lemon sauce | Served on crispy Baku cucumbers, dressed with cured tomatoes sauce |
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Italian and Spanish meat platter | Served with tomato bruschetta |
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Parma ham served with sliced rock melon and husk tomato confit |
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Beef carpaccio and porcini, cheese fondue served in a crispy «basket» |
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Beef carpaccio and goat cheese |
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Mimose Salad made out of home-smoked salmon and Baku dill foam |
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Venison tar-tar |
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Herring forshmak, served with apple sauce |
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