Banquet 1
(Minimal quantity – 30 persons) |
Appetizer
Cakes with soft salmon caviar, butter, lemon and greens
Fresh seasonal fruits
Cold collations
Vegetable salad with avocado, “Baby” shrimps, soft salmon caviar dressed with olive mayonnaise
Delicious fish hors d'oeuvres
Freshly-salted salmon with dill and horse-radish
Smoked dollarfish fillet on pieces of Carambole cheese
Pike-perch and sea trout fillet with cheese and spinach
Served with olives, lemon and greens
Home-made stuffed pike-perch baked with vegetables
Served with ginger mayonnaise
Jellied flesh of sturgeon boiled in herbs
Served with spicy rose souse
Vegetable hors d'oeuvres
Vegetable potpourri (fresh seasonal vegetables, salad and spicy greens)
Home-made pickle (freshly-salted cucumbers, tomatoes with garlic and parsley, spicy eggplants with saffron and nuts) |
Delicious meat hors d'oeuvres
Dried ham with marinaded fruits
Veal roulette with ham and rosemary
Pork roulette stuffed with garlic and spicery
Chicken roulette stuffed with poultry liver
Served with two sauces and greens
Hot collations
Fish mix (salmon and pike perch fillet) in creamy sauce
Served with pancake stuffed with agarics
Leg of pork baked in honey-orange syrup
Served with sausages and fried onion
*Three hot collations at one’s discretion
Dessert
Fresh fruits on demand
Festive cake (or one of our delicious dessert)
Hot drinks
Tea with lemon or coffee with cream
Wheat buns/ Rye buns |
Evaluation price - USD 100 per person
Final price will be determine in the day of event |
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Banquet 2
(Minimal quantity – 30 persons) |
Appetizer
Cakes with soft salmon caviar, butter, lemon and greens
Canapé:
smoked trout, green salad, lemon and dill
smoked balyk, basil butter and olives
Small basket with cheese, bacon and nuts
Spicy toasts with lard, tomatoes, garlic and greens
“Hvorost” with cheese, sweet pepper, sesame
Fresh seasonal fruits
Cold collations
Green salad with avocado, tunny-fish and royal shrimps
Served with mousse made from salmon and quail eggs with soft salmon caviar
Delicious fish hors d'oeuvres
Smoked salmon, butter and cheese cream with herbs
Smoked eel with lemon and greens
Smoked dollarfish fillet on pieces of Carambole cheese
Stuffed pike (or pike perch) baked with Parmesan cheese
Served with ginger mayonnaise
Served with potato made in country style with sour cream, garlic and dill
Vegetable hors d'oeuvres
Vegetable potpourri (fresh seasonal vegetables, salad and spicy greens)
Home-made pickle (freshly-salted cucumbers, tomatoes with garlic and parsley, spicy eggplants with saffron and nuts) |
Delicious meat hors d'oeuvres
Dried ham with pieces of honey muskmelon
Pork baked with rosemary
(cold boiled pork) stuffed with lard with grinded garlic, parsley and dill
Rabbit roulette stuffed with liver, nuts and herbs
Baked chickens stuffed with fried agarics and onion
Served with fruits
Veal tongue boiled in herbs
Served with spicy rose sauce
Hot collations
(one at one’s discretion)
Goat-fish fillet with grapefruit sauce
Served with “free” cheese, asparagus with Dutch sauce
Goose liver with pear confiture and cranberry
Served with goose fillet baked with apple- soy sauce
*Three hot collations at one’s discretion
Dessert
Fresh fruits on demand
Festive cake (or one of our delicious dessert)
Hot drinks
Tea with lemon or coffee with cream
Wheat buns/ Rye buns |
Evaluation price - USD 120 per person
Final price will be determine in the day of event |
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Banquet 3
(Minimal quantity – 30 persons) |
Appetizer
Cakes with soft salmon caviar, butter, lemon and greens
Canapé:
smoked trout, green salad, lemon and dill
smoked dollarfish and caviar of flying fish
smoked balyk, basil butter and olives
Small basket with cheese, bacon and nuts
Spicy toasts with lard, tomatoes, garlic and greens
Cherry tomatoes with mozzarella cheese
“Hvorost” with cheese, sweet pepper, sesame
Mixed cheese (Gouda, Roquefort, Camembert)
Fresh seasonal fruits
Cold collations
Green salad with avocado, deep-sea scallops and royal shrimps
Served with mousse made from salmon and quail eggs with soft salmon caviar
Delicious fish hors d'oeuvres
Smoked salmon, butter and cheese cream with herbs
Smoked eel with lemon and greens
Smoked dollarfish fillet on pieces of Carambole cheese
Freshly-salted sturgeon with horse-radish stuffed with dill and lemon
Big shrimps marinaded in lemon-garlic sauce
Crawfish tails on pieces of sturgeon in jelly made from champagne
Served with spicy rose sauce
Stuffed pike baked with Parmesan cheese
Served with ginger mayonnaise
Served with potato made in country style with sour cream, garlic and dill |
Vegetable hors d'oeuvres
Vegetable potpourri (fresh seasonal vegetables, salad and spicy greens)
Home-made pickle (freshly-salted cucumbers, tomatoes with garlic and parsley, spicy eggplants with saffron and nuts)
Delicious meat hors d'oeuvres
Dried ham with pieces of honey muskmelon
Pork baked with rosemary
(cold boiled pork) stuffed with lard with grinded garlic, parsley and dill
Rabbit roulette stuffed with liver, nuts and herbs
Baked chickens stuffed with fried agarics and onion
Served with fruits
Hot collations
Goat-fish fillet with grapefruit sauce
Served with “free” cheese, asparagus with Dutch sauce
Goose liver with pear confiture and cranberry
Served with goose fillet baked with apple-soy sauce
Lemon sorbet with mint
*Three hot collations at one’s discretion
Dessert
Fresh fruits on demand
Festive cake (or one of our delicious dessert)
Hot drinks
Tea with lemon or coffee with cream
Wheat buns/ Rye buns |
Evaluation price - USD 160 per person
Final price will be determine in the day of event |
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| Hot collations at your choice |
Medallion made from sea trout and dollarfish
Served with vegetable julienne and lemon-creamy sauce with capers
Grilled salmon
Served with creamy sauce, tarragon and soft salmon caviar
Cat-fish fillet with sauce made from mushrooms
Pike perch fillet with grape sauce with almonds
Flambeau veal fillet with sauce made from green pepper with cognac aroma
Medallions made from veal and grilled pork
Served with creamy butter and herbs
Ribbed pork chop with mustard sauce
Served with sauerkraut and caraway
Pork zavivanets stuffed with cheese and apples baked in sour cream
Served with pancakes
Chops made from chicken fillet with cheese stuffed with butter and greens
Baked chicken leg stuffed with agarics
Served with mushroom sauce
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| Garnish |
Grilled vegetables (eggplants, sweet pepper, agarics)
Long-grainy and wildgrowing rice with butter dressing and herbs
We’ll make potato to your taste
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