Restaurant menu «Sky Lounge»
Poultry and meat
Quail Kiev and foie gras on potato mash and white truffle aroma |
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Grilled rib eye steak | Served with mustard and pepper sauce |
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Filet mignons | Served on a warm pie stuffed with baked eggplants, Baku tomatoes and aromatic greens |
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Pozharski cutlet served with Roquefort sauce and crispy courgette blossom, stuffed with brie cheese |
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Rabbit cutlets and Roman artichokes, dressed with forest mushrooms sauce |
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Limousin-style lamb, served on bed of aromatic bulgur and Roman artichokes |
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Brest-style chicken, served with buckwheat and mushrooms, artichokes | Served with herbs sauce |
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Australian beef burger and lettuce, tomato concasse, celery and blue cheese sauce, served with chips |
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Beef Stroganoff and a potato pie, forest mushrooms |
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Veal liver and onion confiture | Served with spinach and crispy potatoes |
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Venison fillets and foie gras, served with aromatic caramelized apples | Served with coffee and red bilberry sauce |
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Duck leg confit, served with Roquefort puree and coffee and red bilberry sauce |
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Duck breast and almond and cherry sauce, amaretto and apple Phyllo strudel, foie gras and Roquefort |
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Stewed vealer tongue and pine nuts |
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