Winter Meat Dishes at Russian Island Restaurant

As the calendar winter starts, the restaurant team offers to try new meat dishes. Veal salad with celery, sweet pepper and sesame (550 rubles) is full of vitamins, so needed at this time of the year, while homemade pickles (550 rubles) will excellently suit as appetizers for strong drinks.  

We recommend ordering a thick and rich solyanka (350 rubles).  

Draw your attention to grilled lamb tongues with seasoning made of cream horseradish and tomatoes (580 rubles) in the paragraph of hot appetizers, and also note the beef sirloin with morels sauce and stewed potatoes (830 rubles), soft lamb cheek in the sauce made of vegetables and red wine served with mashed potatoes and celery (750 rubles), veal kidney in red wine sauce with mashed potatoes (620 rubles) and duck breast with prunes and pear topped with red wine & red bilberry sauce (1100 rubles) in the paragraph of main courses.

There is another nice surprise for those who like meat at Russian Island: selection of homemade sausages: hot mutton sausage with pepper mix and coriander, hunter’s sausage made of wild reindeer with juniper, chicken breasts sausage with dried tomatoes and Bavarian pork sausage with paprika (1350 rubles). Stewed sauerkraut cooked per traditional German recipe is served as a side dish for sausages. The course is for two and when ordering it, two glasses of beer from Radeberger brewery go as a gift from the restaurant.