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Night Club Menu
Grilled duck breast, served with traditional Caesar sauce, garlic croutons and Parmesan cheese.
SCALLOP AND SHRIMP CAESAR
Grilled scallops and prawns served with traditional Caesar sauce, garlic croutons and Parmesan cheese.
Crab meat, avocado, fresh vegetables served flower style with Aioli and cocktail sauces
CALAMARI AND ARUGULA
Calamari, smoked salmon and Parmesan cheese. Served with Balsamic sauce.
Tartare of salmon, butterfish and eel. Served with fresh cucumbers and black caviar.
LAMB TONGUE SALAD
Lamb tongue with vegetables. Served with Provencal and Pesto sauces and pine nuts
With chicken, crabmeat and fresh cucumbers
Cucumbers, tomatoes, bell pepper and leek. Served with your choice: mayonnaise, olive oil or sour cream
Zucchini, Arugula salad, Mozzarella cheese and tender rabbit liver with “Pesto” sauce
Risotto with shrimps, avocado, cherry tomatoes with Cocktail sauce
Marinated salmon with green asparagus, leeks and Cream cheese mayonnaise.
Garnished with chopped egg whites, yolks, red onion,green onion and tomato. Served with sour cream and blinis.
ASSORTED MEAT PLATE
Roast beef, duck breast, ham, beef tongue,Parma ham, and salami
ROSEMARY DUCK BREAST
Marinated duck breast with sweet chili sauce served with spring garden salad
ASSORTED SMOKED FISH PLATTER
Hot and cold smoked Sturgeon, eel, salmon and gravlax
Chilled jumbo shrimp served with Cocktail sauce
Thinly sliced salmon fillet with Pesto sauce. Served with garden greens, capers, lemon and Parmesan cheese.
FRESH BRETAGNE “TH#0” OYSTERS
Served on ice with mosaic pumpernickel and shallot sauce
SOUP OF THE DAY
Ask your waiter about today’s selection
Cepe mushrooms in a cream sauce with Parmesan
Sweet crabmeat in a cream sauce with Parmesan
FOIE GRAS ESCALOPES
Pan-fried duck liver served on a mushroom risotto with glazed pears and port wine sauce.
Saut?ed in garlic butter and served with toasted white bread.
MEAT AND POULTRY
NEW YORK STRIP LOIN
Grilled steak with potatoes wrapped in Parma ham, grilled tomato. Served with a pink peppercorn sauce.
Black Angus tenderloin served with pomme galette, onions, fried quail egg and pancetta bacon shallot sauce
Grilled lamb chops with Dijon served with gratin potatoes and morels sauce
STUFFED CHICKEN LEG
Chicken leg stuffed with chicken liver and green apples, served with a red wine poached pear and orange zest
Served with romanesko vegetable, red wine sauce and hollandaise sauce
PINE APPLE DUCK
Whole duck breast marinated with ginger, garlic, chili, soy sauce, Grilled pineapple and orange sauce.
ASSORTED SEAFOOD PLATTER
Scallops, tiger prawns, salmon, sea bass and halibut. Served with wild rice and caviar cream sauce.
SALMON & HALIBUT
Fried Salmon and halibut, mash potato, fennel and broccoli. Served with a lemon rosemary sauce and tomato sauce
Grilled Sole with fresh spinach and grilled artichokes with a citrus champagne sauce
TROUT WITH CRAB
Oven roasted and stuffed with crabmeat. Served with potato puree, crispy beet chips and a lemon tarragon sauce.
ROASTED KING SCALLOPS
Roasted king scallops with green asparagus and creamy saffron sauce
ASSORTED FRUIT PLATTER
Sliced assorted seasonal and exotic fruit with strawberries.
ASSORTED CHEESE PLATE
Camembert, Edam, Roquefort, Apershik, Ted de Muan, Kabeku and Manchego, garnished with grapes
With strawberry coulis, garnished with exotic fruits, chocolate cigar and whipped cream.
Mixture of fresh blueberries, raspberrie and blackberries
Biscuit with ice cream, berries and meringue. Served with flaming cognac.
FRESH BERRY GRATIN
Fresh berries with Sabajon
ASSORTED CREME BRULEE
Chocolate, vanilla and red currant cr?me brulee
Biscuit, soak in Espresso, Amaretto with Mascarpone cheese and cocoa.
BASKET de la FRAISE
Sweet vanilla wafer with strawberries. Served with raspberry coulis and vanilla sauce
Jelly with strawberry, red currant and peaches
“Capuccino” cake with berries and kiwi sauce
FRESH PINEAPPLE & SCOTCH
Freshly sliced whole pineapple with mint & Scotch whiskey
21, Novy Arbat, Moscow (495) 691-11-30, 691-11-70
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