New Menu At O’Jules Restaurant

Redaktor, 23 January 2015

O’Jules Restaurant opened a new culinary season with an updated menu. Two Chefs, Stanislav Zhukov and Evgueniy Evseev, decided to cook traditional winter dishes. “We will cook unusual things in the summer”, they say.

In the chapter of starters there is non-classic Russian salad (480 rubles) with boiled tiger prawns and chicken fillet seasoned with the sauce based on homemade sour cream, capers and tender cream horseradish; traditional beef aspic (230 rubles) with homemade khrenovina. The warm sea salad (570 rubles) consists of squids, mussels and prawns fried with sweet chili-sauce are combined with soba noodles and seasoned with the sauce based on homemade peanut butter with lemon.

Among soups we will note tomato soup with sea products (670 rubles) cooked with sea water without salt. Soup with oxtails (470 rubles) is good with port wine added in the rich broth. Zhukov and Evseev decided to differentiate a long-expected cream-soup with cep mushrooms (490 rubles) with the truffle aroma.

As hot courses, Chefs recommend fresh water pike cutlets (470 rubles). The fish is cooked in crispy crust and combined with spelt wheat and thick chanterelles sauce. Italian classic connoisseurs will appreciate ossobucowith fettuccine (940 rubles) – steak made of veal shank on the marrowbone is stewed in own juice and it gets incredibly tasty. Veal kidneys in cream & mustard sauce (570 rubles) are also tasty: they are saved in mashed potato nests and marinated vegetables.

Selection of desserts is widened with classic Napoleon cake (280 rubles) and Medovik cake on aromatic Bashkir honey (240 rubles), lemon pie with excellently juicy shortcake and meringue (240 rubles) and also cheese parfait with passion fruit jelly (340 rubles).

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