RESERVATION
EN
RU
EN
RU
RESERVATION
BANQUET MENU
3300 R for person
Output per 1 person 950 gr + drinks
COLD STARTES
  • Baltic herring with boiled chateau potatoes and pickled red onions
  • Chef-poached trout with green apple puree
  • A plate of homemade pickles
  • Two kinds of lard
  • Chicken liver pate with port wine jelly
SALADS
  • Stolichny” salad with chicken
  • Warm salad with chicken liver in oyster sauce
  • Atlantic herring under fur coat (classic recipe) with pike caviar
HOT DISH
  • Chicken in Asian sauce with jasmine rice.
  • (Chicken fillet, aromatic jasmine rice, Asian sauce)
  • Ladoga Sudak with vegetables
  • (Pikeperch fillet fried or steamed with garnish of celery, paprika, green peas stewed in cream)
  • Ratatouille
BREAD
  • Breadbasket with mixed butter
DRINKS
  • Homemade berry morsels
  • Homemade lemonade
4200 R for person
Output per 1 person 1050 gr + drinks
COLD STARTES
  • Cheese plate (dor bleu, parmesan, camembert, grapes)
  • Black pears in sour cream
  • Chicken liver pate with port wine jelly
  • “Chef-salted” trout with green apple puree.
  • A plate of homemade pickles
SALADS
  • Warm salad with lamb riyet and almond urbeche
  • Greek salad
  • Salad “Royal Olivier” with shrimps
HOT DISH
  • Duck breast with quinoa and smoked pear
  • Pork ribs with potatoes (pork ribs in BBQ sauce, potato wedges, braised cabbage).
  • Fried eggplants in Asian sauce
  • Ladoga Sudak with vegetables (Fried or steamed sudak fillet with garnish of celery, carrots, green peas stewed in cream)
BREAD
  • Breadbasket with mixed butter
DRINKS
  • Homemade berry morsels
  • Homemade lemonade
  • Fruit water
6200 R for person
Output per 1 person 1425 gr + drinks
COLD STARTES
  • Black pears in sour cream
  • Duck leg pate with truffle oil
  • Chef-salted trout with green apple puree.
  • A plate of homemade pickles
  • Lard with borodino bread
  • Cheese plate (dor bleu, parmesan, camembert, grapes)
  • Red caviar with thin pancakes
SALADS
  • Greek salad
  • Salad “Olivier royal-style” with shrimps
  • Warm salad with lamb riyet and almond urbech
  • Atlantic herring under fur coat (classic recipe) with pike caviar
HOT DISH
  • Filet mignon with honey celery puree (Beef loin suvid, demiglace sauce, celery puree, blueberries)
  • Murmansk halibut with spinach and porcini mushrooms (tender fillet and spinach stewed with onions and wine)
  • Cabbage triplet (Broccoli, Brussels and cauliflower cutlets roasted in sunflower seeds. The dish is served with fresh cucumber, paprika, seaweed and sauce)
  • Duck breast with quinoa and smoked pear
BREAD
  • Breadbasket with mixed butter
DRINKS
  • Homemade berry morsels
  • Homemade lemonade
  • Fruit water
CONTACTS
Russia, 190000, St. Petersburg,
Moika Embankment, 82.
+7 (812) 315-16-75
+7 (812) 946-51-73
+7 (921) 946-51-73
idiot-spb@mail.ru
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