“Wild” Collection Of Ravioli At Scottish Cell Restaurant

The Chef will be cooking such ravioli: 

Reindeer and boar (served with fiddlehead fern, sour cream and red bilberry sauce) – 650 rubles; 

Smoked duck and pearl hen (served with red bilberry sauce, berries and sour cream) – 670 rubles; 

Sockeye salmon and muksun (served with cream sauce and sockeye salmon caviar) – 580 rubles; 

Crucian carp (served in spicy sauce Tom Yam and cream) – 490 rubles; 

Sauerkraut (served with boar julienne in cream sauce and sour cream) – 650 rubles; 

Reindeer and Manchurian wapiti (baked with cep mushrooms sauce and Parmigiano cheese) – 650 rubles;  

Salmon and pike (served with a mug of nourishing Northern fish soup and sour cream) – 540 rubles.