Main courses

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Mains

Grilled quail (quail baked with bulgur and spices) 250 g 114-00
Grilled chicken with cream sauce (chicken filet with supposed spinach and cream sauce) 205g 129-00
Chicken in Provence style (chicken, mushrooms, onion blue, barbecue sauce) 300 g 120-00
Pork steak with sour - sweet pepper (juicy pork hens, with sweet pepper and  barbecue sauce  150/50g 156-00
Steak Striploin (New York) (fillet  part of beef  with bright taste and  pepper sauce) 280/50g 186-00
Club steak (thick edge of long spinal muscle with rib bone) 280/150/50g 174-00
Tomagawk steak (ribay steak on the bone with whole rib bone) 550/105g 336-00
Round Steak (steak of straight muscle of the thigh with seasonal salad) 180/150/100 g 141-00
Salmon with carrot mousse and fennel (salmon fillet with  spinach, fennel and carrot mousse) 200 g 228-00
Perch with lime flavor (fried pike perch with vegetables in lime sauce with sesame seeds) 120/120 g 138-00
Rak of lamb (lamb chicken, young potatoes, Cherry tomatoes, Barbecue sauce) 180/150/50 g 192-00
Paste a la Carbonara 250g 75-00
Paste a la Bolognese 300g 87-00

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