Restaurant menu «Daniel»
31 January 2014
Cold starters
Sea
Red tuna tartare in sicilian style served with capers of pantelleria |
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Scallops with Iberico ham and white mushrooms with lemon sauce and beetroot mousse |
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Red prawn tartare on crispy veal tongue with mandarin sauce |
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Mediterranean seafood ceviche in lime juice |
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Sturgeon carpaccio with raspberry sauce, vegetable julienne and pomegranate mousse |
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Mango, tomato and mozzarella mille-feuille with king crab meat and avocado |
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Calamari fillet and Burrata cheese with ginger and peppermint sauce |
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Land
Burrata campana with tomato carpaccio and pesto sauce |
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Marinated beef carpaccio in olives with truffles and tomato marmalade |
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Beef dish «Gourmet» served with aromatic oils |
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Caprese salad made of buffalo mozzarella with capers and pesto sauce |
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San daniele ham with mustard fruits mostarda |
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Iberian ham Pata Negra, sliced 20g |
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Smoked duck breast with parmesan mousse, salad mix and fruits |
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Foie gras terrine with mustard fruits, wine sauce Lambrusco and pan brioche bread |
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Tartar of beef with black truffle and the fruit mustard |
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Hot starters
Rabbit carpaccio with currant sauce. Foie gras with caramelized apples in calvados |
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Langoustines in almond crust served with artichoke and orange salad and Wasabi mayonnaise |
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Grilled octopus with ginger served on a bed of topinambur fondue |
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Tuna sushi with rice and soya sauce |
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Aubergine alla Parmigiana torno with beef puli cutlets |
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Caramelized onions with Parmesan sauce | Served cold or hot |
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Foie gras escalope with caramelized apples and mango sorbet |
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Soups
«Autumn» bean soup with smoked pancetta bacon |
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Cream of carrot and beetroot soup with veal, sour cream and coriander |
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Pear and celery soup with rice balls arancini, blue cheese and pepper |
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Vegetable panache with broth and duck liver ravioli |
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Mushroom soup with sa?ron, egg and crispy toast |
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Cream of leek soup served with potatoes in cognac and marinated salmon |
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Cream of lobster soup with parmesan and crab meat ravioli |
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Cream of pumpkin soup with foie gras crostini |
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Pasta
Spaghetti alla gitara with olive oil, saffron and seafood crudite |
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Gnocchi della Nonna with duck stew |
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Carnaroli rice risotto with prawns and white mushrooms |
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Lasagna with lobster, leek paste and fluffy tomato foam |
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Sea bass and langoustine ravioli in Barolo sauce |
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Spaghe carbonara with tru?es |
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Feuccine with crab meat, salmon and Romanesco cabbage |
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Rigatoni alla Norma with veal cutlet and aubergine paste |
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Fish courses
Black cod fillet with citrus served with zucchini, green apple and pepper salad |
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Plaice in Vienna style served with mashed potatoes and truffles |
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Sea bass and salmon mille-feuille in saffron sauce |
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Chilian sea bass fillet and smoked salmon with seaweed oil and cumin |
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Turbot with Porto sauce served with topinambour and archoke paste |
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Halibut with pistachio, lemon marmalade and chinese cabbage |
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Sea bass fillet all Acqua Pazza with oysters |
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Grilled fish plate in mediterranean style |
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Meat and poultry courses
Veal rack in Milan style served with rocket salad, tomatoes and potatoes |
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Bistecca alla Fiorenna served on a cung board with grilled vegetables for 2 people |
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Scott's beef cube roll grilled with potato croquettes |
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Grilled veal, lamb and beef Spiedini mix with potatoes and bell pepper |
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Veal medallions with asparagus, Parmesan paste and balsamic sauce |
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Beef fillet Rossini with foie gras in Porto sauce and black truffles |
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Venison rack served with mushroom and potato ratatouille and cherry sauce |
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Lamb rack Pre-Salle in olive crust served with Gratin sauce and goat cheese |
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Bresse chicken alla Diavolo with potato tortino |
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Tasting menu
Sea
Harmonious choice of the best dishes from the general menu | ||
Cost 7750 rubles | ||
We offer wine tasting, in glasses | ||
Wines combined with the menu | ||
Complement from the chef | ||
A glass of champagne | ||
Mango, tomato and mozzarella mille-feuille with king crab meat and avocado | ||
Cream of lobster soup with parmesan and crab meat ravioli | ||
Scallops fried in cocoa buer served with asparagus and archoke tortino | ||
Sea bass all 'Aqua Pazza with oysters | ||
Champagne mousse with delicate strawberry flling and chocolate |
Land
Harmonious choice of the best dishes from the general menu | ||
Cost 7750 rubles | ||
We offer wine tasting, in glasses | ||
Wines combined with the menu | ||
Complement from the chef | ||
A glass of champagne | ||
Crispy cheese with honey, iberian ham, nuts and balsamic sauce | ||
Foie gras escalope with caramelized apples and mango sorbet | ||
Pear and celery soup with rice balls arancini, blue cheese and pepper | ||
Lamb rack Pre-Salle in olive crust served with Gratin sauce and goat cheese | ||
Chocolate tortino with pistachio cream, rum and tobacco sauce |
Russian cuisine
Cost 7750 rubles | ||
We offer wine tasting, in glasses | ||
Wines combined with the menu | ||
Complement from the chef | ||
A glass of champagne | ||
Sturgeon carpaccio served with raspberry sauce, vegetable julienne and pomegranate mousse | ||
Russian borsch soup with meatballs and sour cream | ||
Zander fillet marinated in cumin served with sweet corn «Polenta» | ||
Meat cutlets served with potato and verza cabbage paste and crispy black bread toast | ||
«Medovik» cake and Valade sauce |
Flambe dishes
«San Juan» scallops flamed with rum | Served with mango and strawberry sauce |
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Tiger prawns flambe | Served with celeriac paste and spinach |
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Duck liver flamed with cognac | Served with blueberry sauce and apples |
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Tuna steak flamed with rum | Served with asparagus and cherry tomatoes |
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Fresh berries flamed with cognac | Served with vanilla ice-cream |
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Cheese
Ripe cheese selection chosen by the chef it goes with homemade marmalade and mustard fruits |
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Desserts
Chocolate mille-feuille with chestnut mousse and raspberries, rum sauce and red wine sorbet |
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Trilogy of vanilla creme brulee, passion fruit and hazelnuts |
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Cream cheese mousse in Sicilian style served with wild berry sauce |
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Apple tarte tan with cinnamon and vanilla ice-cream |
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Baba cake «Daniel» with passion fruit mousse and Chantilly cream |
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Crepe suzette with pears and wild berries |
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Chocolate tortino with pistachio cream, rum and tobacco sauce |
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Coffee tiramisu |
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Almond cream puffs on fried almonds |
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Panna cotta with caramel on a bed of chocolate angel food cake |
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Pear cheesecake with chocolate |
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Caramel cream with pineapple baked in sugar |
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Homemade ice-cream and fruit sorbet of your choice |
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