Spring New Items at Troika Restaurant

Salad with crab meat, poached egg, chickpea cream, strawberries and lemon mayonnaise sauce. 

Chicken roll with prunes, smoked duck fillet, oven-baked ham, boiled tongue, chick fillet stuffed with smoked breast, liver pate, vegetables; 

Forest quail stuffed with cep mushrooms and smoked meat, served with salad made of crispy vegetables and grape sauce, mellow tomatoes and aromatic herbs; 

Scallops fried on grill with airy cream made of chickpea and dried cherry tomatoes;

Salmon fillet glazed with ginger jam, potato cream and fresh pea sauce;  

Royal prawns grilled with Guacamole sauce and arranged on vegetable plate;

Sea bass fillet on potato croquet with avocado sauce and glazed vegetables; 

Marble beef fillet medallions with puree made of avocado, tomatoes and greens, also with glazed vegetables and black currant sauce;

Veal liver with Dauphine potatoes, onion marmalade and Calvados sauce; 

Duck breast with caramelized apples, mashed potatoes and dry apricots sauce; 

Californian prunes stuffed with walnuts in butter cream with rum and shortcake sticks.