Restaurant menu «Soluxe Club»
3 September 2014
- European menu 42
- Cold starters and salads 15
- Soups 3
- Hot fish and seafood dishes 6
- Hot meat and poultry dishes 7
- Desserts 11
- Chinese menu 74
- Imperial cuisine 17
- Salads and cold starters 12
- Soups 4
- Hot fish and seafood dishes 5
- Hot meat and poultry dishes 10
- Home-made Chinese cuisine 16
- Dim sums 6
- Desserts 4
- Cocktail list 20
European menu
Cold starters and salads
| Giraldot oysters, a dozen |
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| Giraldot oysters, half a dozen |
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| Sturgeon caviar on toasts 50 g | Served with a shot of vodka or a glass of champagne at option |
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| Half of Breton lobster and vegetables dressed with truffle sauce |
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| Nice-style marinated tuna | Bell pepper, artichokes salad, eggplant paste |
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| Red chives and Rocket salad | Wok shrimps and rosemary served with caramel |
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| Salmon tartare | Caviar, tuna sashimi, new vegetables creme |
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| Warm crabs | Fennel, green apple, dill salad |
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| Royal vegetarian salad made out of ten vegetables | Dressed with ginger vinaigrette |
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| Mediterranean set | Assorted Mediterranean starters on a plate |
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| Southern unpeeled tomatoes | Served with cheese mousse, caviar, balsamic vinegar and Borodino crisps |
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| Half of Burrata cheese | Served with tomatoes, Rocket salad, dressed with 10-year old vinegar |
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| Layered beef tartare | Served with avocado, fried baby potatoes, parsley |
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| Chicken salad dressed with Remoulade sauce |
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| French cheeses, honey, grapes, fig |
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Soups
| Sweet roots cream soup | Served with crab meat, basil foam |
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| Chestnut cream soup | Served with foie gras cappuccino, almond oil and croutons |
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| Fish soup and saffron | Served with mussels, lobster, shrimps, dressed with aioli sauce and croutons. For 2 persons |
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Hot fish and seafood dishes
| Various seafood: salmon, mussels, tiger shrimps, scallop, Carabineros shrimps | Dressed with oil sauce, ginger, basil and small Confit tomatoes. For 2 persons. |
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| Scallops | Served with curcuma, sweet roots, tuna tartare dressed with beurre blanc sauce |
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| Big Carabineros shrimps | Served with home-made mayonnaise, lettuce, tomatoes |
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| Tuna steak | Served with roasted tomatoes, potato cr?me with orange aroma, black thyme oil |
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| Fried dorado fillets, beetroot carpaccio | Served with new courgettes and dill, dressed with oyster vinaigrette sauce |
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| Cod served with rose shrimp boudin | Dressed with ginger teriyaki sauce, asparagus, basil |
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Hot meat and poultry dishes
| Foie-gras and chestnut cream | Served in cherry and wine nectar, fig crisps |
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| Guinea fowl breast supreme | Served with morels and new vegetables, pearl onion, dressed with sauce |
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| Duck fillets +65 | Dressed with tropical sauce, red currants and pineapple crisps |
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| Beef fillets, dressed with thyme | Served with potato ragout, porcini, poivrade sauce |
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| New York steak +65, served with spinach and tomatoes |
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| Vealer a la Chateau de Challaine | Dressed with country-style onion sauce |
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| Rack of lamb, roasted with eggplants | Served with blade stewed with baked garlic sauce, couscous and fig |
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Desserts
| The dragon eye, original dessert | White chocolate mousse, banana, black pepper, raspberry and pitaya |
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| Berries in a rock glass |
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| Fruit Cup | Fruit and berries served on a slice of melon with honey syrup, cardamom, lime |
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| Light Bavarois | White cheese, coconut, black berries dressed with balsamic vinegar |
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| Two ?clairs stuffed with vanilla and chocolate cream, berries, dressed with sauce |
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| Lavender panna cotta and salty Brittany cookies | Two sauces, two flavors |
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| Hot ginger crumble | Chinese pear and apricot. Served with a ball of vanilla ice-cream |
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| Chocolate cake with raspberry and walnut ice-cream |
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| Soluxe petit-fours | Assorted original sweets: chocolate cake, berry and tropical jelly, chocolate truffle, strawberry |
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| Ice-cream | Vanilla, chocolate, pistachio, walnut |
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| Sorbet | Forrest berries, mango, raspberry, green apple, lichi, strawberry, lemon |
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Chinese menu
Imperial cuisine
| Imperial Jin Go soup, shark fins added |
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| Home-made chicken noodles | Shark fins, Chinese pelmeni added |
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| Home-made soup, chicken, millet, sea cucumber added |
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| Kung Fu soup | Matsutake, three sorts of shrimp dim sums |
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| Cantonese soup | Abalone mussels, shark, sea cucumber |
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| Hong-Kong-style Soluxe foie gras |
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| Royal-style fried crawfish | Dressed with cheese sauce, noodles, broccoli; for 2 persons |
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| King crab | Fried with cheese; for 2 persons |
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| Two steamed crawfish balls | Served with enokitake, garlic produced in Sang Ya place |
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| Steamed crabs and the 10-YO cooking wine Hua Diao | For 2 persons |
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| Imperial-style steamed sterlet | For 2 persons |
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| South African Abalone mussels served in oyster sauce |
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| Australian Abalone mussels, served in oyster sauce |
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| Canadian lobster, fried with cheese |
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| Coral trout | Served with asparagus, tofu, dressed with piquant Imperial sauce |
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| Sea cucumber caught in the Yellow Chinese Sea | Stewed in onion oil |
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| Edible bird’s nest, imperial dessert |
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Salads and cold starters
| Prosperity Tree | Assorted starters: sour and sweet daikon, crispy walnuts, lotus seeds, beed cook in aromatic Cantonese sauce |
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| Korean pickles in spicy sauce | Kimchi, garlic, celery dressed with sauce and Korean seasoning |
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| Sweet peas and mountain mushrooms (Guangdong province) salad |
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| Seaweeds and jellyfish (the South China sea) salad |
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| Chinese-style spicy cucumbers and peanuts, dressed with red oil |
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| Assorted Chinese spicy vegetable starters | Kimchi, pickled daikon, home-pickled cucumbers, seaweeds, cloud ear fungus, nuts |
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| Marinated beef in aromatic sauce |
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| Home-made pork BBQ, honey and special marinade |
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| Duck breast, baked in marinade and garlic |
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| Assorted Hong-Kong–style meat | Marble beef, duck breast, beef tongue, baked chicken breast, smoked eel |
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| Smoked eel fillets served on a banana leaf |
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| Light Soluxe Club shrimp crackers | Served with caviar and spicy Chinese sauce |
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Soups
| Chinese Dong-Yang style soup, seafood |
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| Soup, made out of lotus sprouts from the West Lake and straw mushrooms |
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| Malaysian seafood soup |
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| Chicken broth, scallops, daikon |
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Hot fish and seafood dishes
| King shrimps, roasted with daikon in a wok |
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| Steamed scallops in shells and black beans |
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| Japanese rice, fried with ell and pickles, chef’s serving |
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| Carp and shiitake, fried in sour-sweet sauce |
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| Grass carp, roasted in sour and sweet sauce and spices |
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Hot meat and poultry dishes
| Imperial-style pork ribs and pineapples |
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| Sliced beef and celery, dressed with cashew sauce |
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| Diced kung pao chicken, cucumbers and peanut |
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| Cantonese duet | Battered oysters and finely chopped pork |
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| Beef brisket dressed with Imperial sauce |
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| Fried eggplants and finely chopped beef |
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| Pork brisket, stewed with shiitake, bell pepper, potatoes |
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| Marble beef and scallop dressed with Chinese sauce |
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| Meat balls, beef brisket | Served with pineapple and Hong-Kong-style sour and sweet sauce |
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| Beijing-style duck | Served with pancakes, vegetables and original sauce |
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Home-made Chinese cuisine
| Thin noodles, big plate | Beef, shrimps, shiitake, pumpkin, rampson added |
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| Thin noodles, medium plate | Beef, shrimps, shiitake, pumpkin, rampson added |
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| Wide noodles, big plate | Beef, shrimps, shiitake, pumpkin, rampson added |
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| Rice noodles, roasted Singapore-style |
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| Singapore-style noodles and shrimps, chicken |
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| Pelmeni stuffed with minced pork, cabbage, rampson |
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| Pelmeni stuffed with minced mutton, carrots, rampson |
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| Pelmeni stuffed with minced shrimps, pork, rampson |
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| Pelmeni stuffed with minced beef, celery, rampson |
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| Spring rolls stuffed with minced vegetables, crab meat, dressed with orange sauce |
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| Spring rolls stuffed with minced shrimps, basil, dressed with orange sauce |
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| Dough bags stuffed with minced duck |
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| Spring rolls stuffed with various vegetables |
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| Steamed pork pies 3 pieces |
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| Steamed chicken and shrimp piece 3 pieces |
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| Steamed beef pies 3 pieces |
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Dim sums
| Assorted dim sums a la Soluxe Club |
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| Crab meat |
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| Shrimp |
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| Shrimp and chicken |
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| Vegetable |
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| Assorted, Three colours |
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Desserts
| Cold mango and sago soup |
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| Big Avatar tree and Chinese sweets |
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| Small Avatar tree and Chinese sweets |
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| Caramelized fruit balls |
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Cocktail list
| Tumannye Ostrova (Smoky Islands) | Pineapple, celery, home-made vanilla syrup, lime juice, Laphroaig whisky |
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| Zvetuschie Sady (Blooming Gardens) | Pureed cherry, rose syrup, sparkling wine |
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| Gold Fashion | Whisky flavored with camomile, dandelion, candy floss, dandelion bitter |
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| Exotic Breeze | Rum flavored with lime leaves, lichi juice, passion fruit syrup, lime juice, Kaffir lime leaves |
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| Yuzhny Sour (South Sour) | Amaretto, apricot brandy, lime juice, Angostura bitter |
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| Adonis 22 | Amontilliado sherry, Pu-erh, Martini, orange bitter |
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| Pryany Bazilik (Spicy basil) | Basil, ginger syrup, lime juice, Bacardi Oakheart, Angostura |
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| Parfyumer (Perfumer) | Rose syrup, lime juice, lichi juice, gin, rose petals |
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| Muza Sauer (Sour Muse) | Lime juice, banana liqueur, whisky flavored with dried bananas |
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| Dver’ v Leto (Door into Summer) | Watermelon, cilantro, lime juice, Hennessy VS |
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| Drevo Fortuny (Tree of Fortune) | Orange fresh, Japanese lime juice, lavender syrup, rum flavored with lime leaves |
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| Izumrudny Gin Fizz (Emerald Gin Fizz) | Juice of Japanese lemon, basil, rosemary, gin |
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| Zvetok Eywy (Eywa Blossom) | Almond syrup, lime juice, plum wine, basil, Hennessy VS |
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| Mirtovoe Mango (Myrtle Mango) | Thai mango, home-made vanilla syrup, lime juice, aged sherry, gin flavored with eucalyptus |
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| Love is… | Strawberry, home-made magnolia-vine syrup, lime syrup, rum flavored with lime leaves, sparkling wine |
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| Krasny Zamok (Red Castle) | Watermelon, lime juice, chrysanthemum blossom, vodka, ginger ale |
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| Pina Colada | Pineapple, coconut syrup, Malibu liqueur, light rum, dark rum |
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| Kaffir Mai Tai | Pineapple, Kaffir lime leaves, almond syrup, lime juice, light rum, dark rum |
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| Vostochnoe Leto (Eastern Summer) | Raspberry, almond syrup, pureed passion fruit, lime juice, blackberry liqueur, blended whiskey |
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| Klubnichny Veter | Strawberry, lime juice, Amaretto, lichi juice, vodka |
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