New Chef And New Menu at Hugo Restaurant

With the incoming of Alexander Udachin, the concept of Hugo cuisine has acquired a bright Mediterranean trend where French and Italian cuisines are elegantly combined but the accent is made on seafood and high quality of meat dishes.  

These are extracts from the new menu: 

Salad in lobster shell with crab meat, tomatoes and red caviar – 2590 rubles; 

Sadrinian salad with seafood treated with boiling water with vegetables – 990 rubles; 

Foie-gras escalope with apples, strawberries, tiger shrimps and raspberry sauce – 1490 rubles;

Goat fish, sea bass and tuna with mozzarella – 1320 rubles; 

Frutti di Mare saute with bruschettas in classic execution – 1890 rubles; 

Turbot fillet with potato pudding, Provencal herbs and truffle sauce – 1980 rubles;

Beef Stroganoff with mashed potatoes, Parmesan and carrot sauce – 1350 rubles. 

Palermentano escalope baked with Parma ham and mozzarella Buffalo, wild ratatouille – 1900 rubles.