Restaurant menu «Staraya Tamozhnya»
- A la carte 91
- Molecular cuisine 12
- Fresh fish on ice 6
- Fresh meat 5
- Wild seafood 18
- Cold appetizers 9
- Hot appetizers 7
- Soups 5
- Hot fish dishes 7
- Hot meat dishes 7
- Specialities 3
- Desserts 12
- Coffe and tea 7
- Dessert menu 15
- Wild seafood menu from our aquarium 9
- Wine List 321
- Champagne 17
- Sparkling wine 10
- White wine 85
- Rose wine 9
- Red wine 142
- Half-bottles 48
- Premium wine 10
- Soft drinks 8
A la carte
Molecular cuisine | |||||||
| Pre set | |||||||
| Medallion of blue lobster with caviar stilton cheese and a sauce of sea almond |
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| Cold appetizers | |||||||
| Duck egg poached with mouslin of black truffles, served sabayon of champagne and foie gras |
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| Soup | |||||||
| «Traditional» andalusian gazpacho from tomatoes with confit of shrimp and powder from basilica |
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| Hot dishes | |||||||
| Fillet of red perch with a crispy lebeda, served with cream of broccoli and «red pepper |
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| Smoked sorbet from antonovka |
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| Loin of alpine lamb served with «black truffle» and croissant of potatoes |
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| Dessert | |||||||
| Chocolate truffles with ice cream of sea-buckthorn and served with cherry spaghetti |
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Fresh fish on ice | |||||||
| Salmon 100g |
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| Black cod 200g |
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| Sea bass 200g |
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| Sea scallops 100g |
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| Octopus 100g |
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| Sole 1pc |
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Fresh meat | |||||||
| Prime beef 200g |
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| T-bone of lamb 250g |
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| Sirloin steak 300g |
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| Magret of duck 250g |
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| Iberian pork 100g |
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Wild seafood | |||||||
| Wild oysters | |||||||
| Sachalin oyster |
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| Oyster from bay Buse |
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| Soloviev’s oyste |
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| Oysters | |||||||
| Tszarskaya№2 |
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| Marenne Oleron №3 |
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| Boudeuse №3 |
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| Fine de clair №3 |
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| Clams | |||||||
| Fresh sea scallop 100g |
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| Clams in garlic sauce 100g |
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| Mariner of mussels Bouchaud 100g |
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| Sakhalin spizula baked with shallot and sauce «Beurre blanc» 100g |
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| Far east shell with iberian ham and cheese «Mimolette» 100g |
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| Crustaceans | |||||||
| Normandy lobster steamed or grilled according to your choice 100g |
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| King crab steamed or baked with herbs according to your choice 100g |
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Cold appetizers | |||||||
| Terrine of duck liver served with chilean figs, sauternes jelly and warm brioche |
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| Carpaccio of veal served with marinade, truffle oil |
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| Traditional «Caesar» salad with chicken breast |
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| Salad of crab with bavarua of tomatoes, salad golden mango and coriander |
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| Salad of sea food from the english channel and vintage cheddar cheese |
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| Sturgeon caviar served with russian pancakes and garnish 25g |
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| Sturgeon caviar served with russian pancakes and garnish 50g |
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| Red caviar served with russian pancakes and garnish 25g |
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| Red caviar served with russian pancakes and garnish 50g |
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Hot appetizers | |||||||
| Pan-fried foie gras served with blue berry sorbet, forest mushroom and berries sauce |
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| Poached egg in sauce «Meurette», served with crispy brioche, foie gras and crumble of parmesan chees |
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| Ravioli-fagottini of fresh truffle, pan-fried foie gras and wild mushrooms in a port wine sauce with vintage Parmesan Reggiano |
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| Warm green asparagus served with a traditional hollandaise sauce |
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| Fresh clams and mussels from our aquarium in cream-garlic sauce |
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| Six burgundy snails with garlic and parsley butter |
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| Fresh bretagne oysters grateneted with smoked duck and mushrooms |
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Soups | |||||||
| Cr?me of asparagus with red pepper julienne |
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| Chicken consomm?, served with mini dumplings of goat cheese |
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| Cream soup of «Pimpole» beans |
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| Vegetable consomm? with ravioli of lobster |
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| Chilled borsch – puree served with antonovka and goat cheese |
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Hot fish dishes | |||||||
| Slow roasted salmon on a cushion of black rise and served with a platform of crispy rise paper and wasabi sauce |
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| New season whole lemon sole served in english stile |
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| Fillet of black cod fish on a cushion of saffron, fennel and grilled tomato concasse |
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| Grilled fillet of wild sea bass with spinach served red peppers puree |
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| Russian collection: cooked in saffron with red caviar sauce with starlet, salmon, crayfish and sea scallops |
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| Pan fried sea scallops with julienne of green peas and mashed potatoes served with Parmesan Reggiano cream and bacon sauce |
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| Fresh baked river trout from our aquarium served with almonds and a butter sause 100г |
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Hot meat dishes | |||||||
| Roasted fillet of Prime beef with morels juice served with vitelottes potatoes, fava beans and tomberry tomato |
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| Grilled sirloin steak garnished with green beans and fried potatoes in their skins |
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| Braised knuckle of welsh lamb served with a new potato pie and cremy oyster mushrooms |
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| Roasted rack and t-bone of lamb served with puree of fresh green beans and mint |
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| Iberian pork loin with crispy bacon served with a puree of eggplant and dijon mustard sauce |
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| Veal cheek with potatoes muslin, served with kenyan beans and forest mashrooms |
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| Magret of duck served with black cherry puree, chicory pie and black truffle sauce |
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Specialities | |||||||
| Steak tartar 1/4kg | Prepared by Mr. Anthony William Gear, General Manager. Available everyday from 8pm until 10pm excluding sunday |
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| «Chateaubrian» | Served with mushrooms, garden carrots, potatoes and with sauce «Bearnaise» |
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| Whole baked sturgeon from our aquarium, served with potato muslin and sauce of champagne and red caviar cooking time 40 minutes 100г |
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Desserts | |||||||
| Cr?me-brule a la vanilla |
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| Traditional italian tiramisu |
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| Poached pear Belle Helene in spices served with vanilla ice-cream and chocolate sauce |
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| Hot chocolate Araguani in crispy twile and pistachio ice-cream with caramel sauce |
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| Warm strawberry pie topped with homemade marmalade and aromatic vanilla ice-cream |
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| Bushe the «Black forest» of the 8 types of chocolate |
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| Chocolate marquise with sweet cherries and pistachio cr?me-brule |
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| Lemon pie in golden caramel |
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| Summer strawberries in a light mint juice served with homemade ginger ice-cream |
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| Home made ice-cream and sorbet of your choice |
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| Quartette of strawberries: tartalet, mousse, sorbet and fresh strawberry |
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| A selection of local french farmhouse cheeses in season |
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