Menu of the restaurant "At Gorchakov’s"
Pies |
|
| Small pies with filling | |
|
20 |
|
15 |
|
15 |
|
15 |
|
20 |
|
15 |
| Rasstegai (bigger pies) | |
|
25 |
|
30 |
| Once popular old-fashioned cheese sticks with Cheddar | 50 |
Cold appetizers |
|
| Kholodets Meat-jelly of veal, beef and chicken fillet. Served with horseradish and mustard. |
120 |
| Salad of White sea crabs and Black sea shrimps with fresh greens and peaches Served with salmon caviar on a quail egg and mild cream sauce. |
290 |
| Honey agarics salad Chopped potatoes, apple and wild garlic. Served with green herb sauce. |
110 |
| Salad of tops and roots with fried bacon Fresh spinach, celery, parsley, dill, coriander, carrots, radish, beetroot, tomatoes and basil. Served with sour cream (separately). |
140 |
| Flaky salad with chicken Carefully sliced cucumbers, celery, basil, fried mushrooms and cheese served with mayonnaise cream sauce. |
130 |
| Salad "Vinaigrette" Beetroot, carrots, potatoes and pickled cucumbers. Served with chopped beef fillet. |
85 |
| Slightly baked aubergines and tomatoes with spicy cheese, greens and mayonnaise Served with sesame seeds |
120 |
| Fresh vegetables Tomatoes, cucumbers, paprika and radish. Served with oil and vinegar, or with honey and sour cream |
110 |
| Herring fillet "a la Russe" Served with boiled potatoes, onion rings, oil and dill. |
90 |
| Famous meat specialties from the southern and northern lands Basturma (sun-dried beef fillet), soodzhuk (smoked and sun-dried minced beef with spices) and slightly smoked venison. |
250 |
| Cheese platter a la Francaise Assorted cheese from Western Europe. Served with grapes, walnuts and hazelnuts. |
160 |
| Salo and shpig Lard, salted in a very special way. Served with garlic croutons. |
95 |
| Assorted pickles Sauerkraut, pickled cucumbers, marinated garlic and wild garlic. Served on an aromatic grape leaf. |
95 |
| Lard with garlic croutons Served cold, mixed with garlic and greens. |
60 |
| Pickled mushrooms Assorted Russian favorite mushrooms served with chopped onions and sour cream. |
130 |
| Marinated mushrooms Good enough to be served as they are. |
155 |
| Crispy white milk mushrooms Prepared in small quantity because of their rarity. |
190 |
Hot appetizers |
||
| Warm turbot with almond on salad leaves Served with greens and lemon |
150 | |
| Chanterelles from the local forest Fried chanterelles of this year harvest. Served as a julienne. |
130 | |
| Chicken with chanterelles in cream Chicken fillet fried with fresh chanterelles, then stewed with soft cream sauce and a bit of white wine. Served with greens in a clay pot. |
150 | |
| Stewed chicken giblets Served with tomatoes and garlic. |
115 | |
| Green beans and bacon Served with tomatoes and garlic. |
85 | |
Soups | ||
| Cold borsch (svekolnik) Cold beetroot bouillon with chicken, beef tongue, a boiled egg, cucumbers and spring onions. Served with sour cream |
90 | |
| Pokhlyobka Soup of ceps. Served with balls of minced chicken fillet. |
145 | |
| Lapsha Chicken consomme with home-made pasta |
85 | |
| Borsch Famous beetroot soup with beef, pork and chicken. Served with baked top of puff pastry. |
130 | |
| Mild cream-soup of vegetables Prepared with broccoli and zucchini on cream. Served with toasts of white bread. |
90 | |
| Shchi Soup of sauerkraut, beef, smoked brisket pork, chicken fillet and tomatoes. |
105 | |
| Rassolnik Soup of beef and chicken fillet with pickled cucumbers. Served with sour cream and greens. |
100 | |
| Ukha Fish soup with sturgeon, salmon, pike and perch. Served with vodka. |
190 | |
| Crayfish cream-soup Prepared with grated zucchini. Served with cauliflower, cherry tomatoes and whole crayfish. |
170 | |
Fish main courses |
|
| Beluga stuffed with crab Served with potatoes mashed wish salmon caviar and soft white sauce with shrimps. |
460 |
| Turbot fillet Prepared as you like it – pan-fried to a golden crust or boiled with spicy herbs. Served with baked pudding of mashed potatoes and mushrooms with onions and sour cream on a toast of white bread. |
380 |
| Very special crucian fillet Pan-fried fillet of crucian stewed in cream and white wine. Served with potatoes "a la Pushkin", baked tomatoes and leek. |
170 |
| Neva trout Trout fillet baked in puff pastry with cream sauce. |
285 |
| Half a pound of delightful rose salmon fillet Slightly pan-fried from one side, then baked with mushrooms and slices of tomato. Kept juicy and aromatic. Served with shrimps and fried vegetables. |
360 |
| River carp Pan-fried carp fillet. Served with potatoes "a la Pushkin" and sauce of mushrooms, onions and tomatoes. |
255 |
| Mild cutlets of salmon and pike-perch Served with home-made pasta and shredded vegetables stewed in creamy white wine sauce. |
235 |
| Sterlet you have never tasted before Served with ceps sauce and boiled potatoes. |
1180 |
| Freshly-salted salmon fillet with some nice filling Stuffed with sweet corn, grated cheese, salmon caviar and cream sauce. |
175 |
| Minced pike fillet Pike fillet, nutmeg, onion and pepper. Served with lemon and greens. |
130 |
| Large-sized shrimps from Norway Served in shells. |
220 |
Meat main courses |
|
| Venison medallions in Burgundy Pan-fried venison fillet marinated in red wine with spices and honey. Served with whole ceps, baked potatoes, sour cream, and blackberries. |
490 |
| Dainty saddle of lamb Roasted lamb on ribs. Served with buckwheat porridge and mild sauce. |
580 |
| Duck breast in cognac Served with red whortleberry sauce and baked apple stuffed with nuts. |
490 |
| Beef tenderloin Pan-fried beef fillet served with fried potatoes, mushrooms and cranberry sauce. |
280 |
| Rabbit with eggplant Stewed rabbit with pan-fried eggplant and zucchini. |
310 |
| Slightly crusted home-made sausage Carefully chopped pork, lard and beef fillet with milk, garlic and greens. Served with sauerkraut and tomato sauce. |
240 |
| Chicken breasts with plums Roasted chicken breasts stewed with plums. Served with mushrooms stewed in cream with white wine. |
210 |
| Veal and cherry roast Roasted veal fillet stuffed with cherries. Served with Madera sauce and potato dranic (cutlet). |
320 |
| Venison Stroganoff Sliced venison marinated in red wine sauce with juniper. Served with small barrels of baked potatoes with mushrooms and oil. |
360 |
| Veal fillet stuffed with pickled mushrooms and cheese Served with grilled vegetables and spicy onion sauce |
350 |
| Buzhenina Roasted pork with herbal butter. Served with cauliflower and broccoli. |
230 |
| Pork ribs Roasted pork ribs baked under ryazhenka (fermented baked milk) with a tiny bit of cheese, garlic and greens. Served with baked potatoes and sauerkraut. |
270 |
| Rolls made of minced veal fillet with mushrooms Served on thin potato pancake with spicy tomato sauce from Caucasia. |
220 |
| Home-made cutlets Made of minced beef and pork fillet with a tiny bit of herring fillet. Served with a blend of mashed potatoes, buckwheat and bacon and tomato cream sauce. |
195 |
Bread from the stove |
|
| Knysh Freshly baked flat wheat cake with sesame seeds. |
20 |
| Wheat buns Freshly baked small baguettes with poppy seeds. |
15 |
| Rye bread Freshly baked rolls with sunflower seeds. |
15 |
Russian specialties |
|
| Pelmeni made of: | |
| - duck and chicken | 170 |
| - mushrooms and onions | 140 |
| - beef and pork | 130 |
| Vareniki with made of: | |
| - cottage cheese | 120 |
| - cherries | 135 |
| - potatoes and buckwheat | 100 |
| Your pelmeni and vareniki will be especially good with: | |
| - butter | 15 |
| - sour cream | 15 |
| - vinegar | 15 |
| - mushroom sauce | 30 |
| - cream sauce | 30 |
| - tomato sauce | 30 |
| Real potato galushki Served with cream sauce with bacon and spring onion |
160 |
| Best wheat blini (pancakes) served to your choice with: | |
| - butter | 60 |
| - sour cream | 55 |
| - slightly salted salmon fillet | 155 |
| - pickled mushrooms | 110 |
| - salmon caviar | 165 |
| - sturgeon caviar | 490 |
| - honey and red whortleberry | 85 |
| - ice-cream and home-made jam of forest berries | 110 |
| Best wheat oladii (small thick pancakes) served to your choice with: | |
| - butter | 65 |
| - sour cream | 60 |
| - slightly salted salmon fillet | 160 |
| - pickled mushrooms | 115 |
| - salmon caviar | 170 |
| - sturgeon caviar | 495 |
| - honey and red whortleberry | 90 |
| - ice-cream and home-made jam of forest berries | 115 |
Desserts |
|
| Red whortleberries basket Served with top of baked souffle steeped in vanilla. |
90 |
| Salad of fresh fruit and berries Served with meringue basket. |
160 |
| Chocolate mousse Served with crushed nuts and pieces of pineapple. |
110 |
| Almond blancmange Served with biscuit fingers and home-made jam made of forest berries. |
150 |
| Mousse of dried apricots Served with apple and orange sauce and cedar nuts. |
120 |
| Flummery with coconut shavings and hazelnuts | 120 |
| Sweet fruit couple Baked apple stuffed with nuts and honey; baked pear stuffed with prunes and dried apricots. Served with sauce of red wine and raisins. |
140 |
| Orange jelly with whole almonds Made of freshly squeezed orange juice served with orange segments |
130 |
| Ice-cream with the following flavors: | 110 |
| - apple | |
| - nuts | |
| - blackberry | |
| - cherry | |
| - cream | |
| - vanilla | |
| Served with hot home-made jam with berries and red wine. | |
|
|
Traditional Russian drinks | |
| Mors made of forest berries | 45 |
| Hot sbiten of red wine and honey | 105 |
| Early honey with raisins, lemon and pepper mint | 50 |
| Tomato drink with celery and sour cream | 50 |
| Bread kvass made of spring water | 30 |
| Tea with herbs of the following flavors: | |
| - pepper mint | |
| - red whortleberry | |
| - linden leaves | |
| - hips | |
| - camomile | |
| - black tea with lemon | |
| - Jasmine green tea | |
| - snowball-tree leaves | |
