Updated Menu At Wine Room Dissident

For a start, the Chef recommends carpaccio made of bull meat with cep mushrooms, Parmesan chips and citrus sauce (560 rubles) or trio foie-gras: terrine, steak and foie-gras ice-cream with homemade bread pomme brioche (1120 rubles). Then goes light crab soup with vegetables and oyster mushrooms (560 rubles) or cream-soup with three sorts of mushrooms (340 rubles). 

Let's switch to Italian classic – pasta and risotto: Tagliolini with cuttlefish ink alla marinara in tomato sauce (620 rubles) and risotto in white wine sauce with asparagus and tuna tartar (480 rubles). The guests especially like ravioli with chicken liver and ricotta cheese, with caramelized apples and port wine sauce (390 rubles) which perfectly match with a glass of strong wine. 

Among main dishes it is worth tasting duck trio-set: stewed duck leg topped with orange sauce, fried duck with fried apple and smoked duck breast with zucchini (1240 rubles). Then such courses are also remarkable as rack of lamb in Italian herbs with crispy vegetables (1460 rubles) and grilled seafood (tuna fillet in sesame, squids fried with red onion, Royal shrimp, salmon steak and kiwi mussels) served with mix lettuce, concasse tomatoes and olives Calletier with citrus sauce (970 rubles). 

For red wine they recommend veal kidneys and liver with Marsala sauce and mashed potatoes (480 rubles) and marble beef tagliata with Italian herbs and tomatoes (890 rubles). 

For white wine the sommelier advises baked dorado with capers, tomatoes and shallot (760 rubles).

For a dessert, there is tropicano al carpaccio: finely sliced pineapple, mango, orange and strawberry with mango sorbet (420 rubles).