Menu
Buffet menu
| Kitchen | ||||
| № | Dish | Weight, gram | Price, RUR | Note |
| 1 | King prawns served with marinated zucchini and cheese sauce | 55 | 110 | In shot |
| 2 | Octopus served with potatoes and olive topping | 40 | 110 | Spoon |
| 3 | Mexican tortilla rolls filled with fried eggplant and Parmesan sauce | 45 | 80 | |
| 4 | Bresaola with ricotta cheese mousse | 40 | 90 | Toast |
| 5 | Crab parfe with springer caviar | 40 | 120 | Toast |
| 6 | Light salted salmon rolls filled with Philadelphia cheese and fresh cucumber | 45 | 90 | |
| 7 | Goose liver paste with blackberry | 50 | 120 | Toast |
| 8 | Canapé with smoked sturgeon | 40 | 110 | |
| 9 | Pumpkin mousse with goose mortadella | 55 | 110 | |
| 10 | Cherry tomatoes with Mozzarella and Pesto sauce | 43 | 80 | In shot |
| 11 | Bruschetta with eel and quail egg and sesame sauce | 45 | 80 | |
| 12 | Asparagus mousse with crab and tomatoes concasse | 56 | 120 | |
| 13 | Tartlet filled with red caviar, lime and butter | 40 | 90 | |
| 14 | Broccoli cream served with fried fois gras and pistachio served under raspberry sauce | 60 | 120 | |
| 15 | Bruschetta with Chorizo and Mozzarella under Pesto sauce | 42 | 90 | |
| 16 | Bruschetta with duck rolls and pruine | 44 | 110 | |
| 17 | Ricotta with spinach, white truffle and escallop | 55 | 120 | |
| 18 | Bruschetta with tongue, gherkin and horse reddish sauce | 40 | 80 | |
| 19 | Canapé with marinated Italian beef and baked sweet pepper | 44 | 90 | |
| 20 | Crudites (assortment of fresh vegetables with cheese and truffle sauce) | 50 | 110 | In shot |
| 21 | Asparagus with duck breast and satay sauce | 50 | 120 | In shot |
| 22 | Camembert with strawberry | 45 | 80 | Skewers |
| 23 | Tuna tartar with fennel and orange topping | 48 | 110 | In shot |
| 24 | Pancakes filled with red caviar and Philadelphia cheese | 55 | 90 | |
| 25 | Baked beetroot mousse with Feta cream and pinon nuts | 46 | 90 | |
| 26 | Mini-bouchee with spicy chicken and celery | 40 | 90 | |
| 27 | Tartar of Kobe Australian stake served with fried quail egg | 45 | 120 | |
| 28 | Pineapple salad with fried prawns and avocado | 60 | 110 | |
| 29 | Crab salad with mango and tomatoes concasse | 60 | 120 | |
| 30 | Veal salad with mushrooms and tomatoes | 55 | 110 | |
| 31 | Fruits under orange sauce | 50 | 110 | Skewers |
| 32 | Tiramisu | 50 | 120 | |
| 33 | Cheesecake | 50 | 120 | |
| 34 | Tartlet of sandy paste filled with cream and strawberry | 50 | 90 | |
| 35 | Esterhazy (almond pastry) | 50 | 90 | |