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Aristocrate Box
Menu
Video gallery
Photo gallery
About us
Contacts
Hotel
Aristocrate Box
Book
EN
Укр
Cold snacks
Salads
First courses
Hot meals
Desserts
Banquet menu
Fish
Pork
Veal
Rabbit, duck, goose
Goose breast baked with prunes. Pancakes with fresh herbs
Duck stuffed with oranges
Rabbit baked with apples
Rabbit baked in wine sauce
Rabbit a la Bourgogne
Fillet of duck with pear and blackberry sauce
Tender veal with puff-potato-spinach rolls
Veal Graff Orloff
Veal with white mushrooms
Veal with cherries
Veal with prunes
Veal baked with potatoes
Stuffed cabbage with meat and sour cream
Loin of pork on the bone stuffed
Meat barbecue plate (pork steak, veal steak, kebab of chicken, barbecue sauce) Grilled vegetables: potatoes, mushrooms, bell peppers, zucchini
Meat pie, served with pickled cucumbers
Leg of pork baked
Pork with champignons
Dumplings steamed, with perch, pike caviar sauce
Grill Plateau: salmon, butterfish, shrimp Vegetables in batter and baked potatoes
Shrimp baked in pastry with sweet and sour sauce
Layer Cake with salmon and spinach
Salmon with vegetables in sauce
Butterfish, in cream sauce with vegetables
Perch mousse with cream cheese
Ravioli with salmon and red caviar, served with cream sauce
Fish baked in filo pastry with feta and olives
Salmon with shrimp under bechamel sauce
Trout on vegetable cushion
Crispy basket with salmon and herbs
Filet Mignon with grilled vegetables
Veal “Feast of the Gods”
Juicy duck breast with pears under blackberry sauce
River seductress
Tender veal with potato-spinach rolls
Chicken Bruce with green beans in white sauce
Rabbit a la Bourgogne
Rack of pork in Mexican sauce Chipotle chanki Salsa
Delicate walleye mousse