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Grilled royal shrimps with Caesar salad

Lasagna with Far East crab and zucchini in «Tartufa» cream sauce

Rossini beef with «Madera» sauce

Pumpkin creamy soup with truffle flavor

Tartar from tuna with mango sauce and fresh strawberries

Metropole Chatain

Blanche de Metropole

Chicken Kiev with mashed potatoes and cranberry sauce

Pike perch fillet with asparagus, cream onion and crayfish sauce

Salmon with salsa from fresh tomatoes and olive tapenade

Apple / cherry strudel with an ice-cream scoop and caramel sauce

Traditional beef stroganoff from beef sirloin with oyster mushrooms and pickled cucumbers

Sugar wafers with whipped cream and fresh raspberry

Hungover shchi with a puff pastry cap

«Tahiti» creme brulee with vanilla under a thin layer of caramel crust

Napoleon with light pastry creme and raspberry sauce

«Sakura» dessert with savory cherry filling on thin shortcakes

Ravioli with ricotta, fresh spinach and crayfish tails

Kamchatka prickly crab with ruccola, avocado, tomatoes and apple sauce

Beef carpaccio with ruccola and truffle oil

Russian salad with veal tongue, crayfish tails under provencal sauce

Veal tail steak with port wine jelly and «Pushkin» potatoes

«Faberge» cutlets with mushroom perlotto and «Tartufa» sauce

Russian gold (sturgeon black caviar)

Red caviar on ice with wheat toasts

Ribeye steak with baked potatoes, gorgonzola cheese and fresh vegetables

Creamy soup from forest mushrooms with whipped cream shanty

Slightly roast tuna with asparagus and onion confiture

Dressed herring salad

Roast beef with concasse tomatoes, pea sprouts and Thai Chili sauce

Borshch with spicy beef, homemade sour cream, pork fat and pampushki

Tartar from weak-salty salmon with avocado and egg dressing

Rack with baked vegetables and Porto marmalade

Sous-Vide poularde fillet with morel sauce and pumpkin risotto

Pacific cod liver with mangold leaves and stewed peaches

Pike souffle with spinach sauce and pureed beets

Classical onion soup with cheese toasts and nutmeg

Fresh salad mix with orange segments and honey-lime sauce