NEW YEAR`S EVE
AT RESTAURANT “VICTORIA”

Cold fish starters:
Sterlets filled with spinach and meat of crab, cold smoked trout, pike-perch stuffed with mushrooms, Smoke infused fillet of sturgeon baked with sour cream, Slightly salted syomga with cowberry,
Tuna carpaccio with ginger,
hot smoked eel in honey-soya sauce, perch with "mozzarella" and paprika,
rainbow trout with salmon mousse
Assorted blinis with salmon caviar, eggs, sour cream and onions
 Served on the trolley

Assorted meat starters:
Beef tongue in aspic, veal stuffed crawfish tail,
Roll with beef and honey agarics, Veal studenn (aspic of veal) and cold baked pork with Russian mustard and horse-radish, Parma ham with melon, Carpaccio of beef with parmesan,
quails marinated in red wine with honey,
hot and cold smoked breast of duck,
duck liver terrine on a nut biscuit with grapes

Salads:
«Sea food» (shrimps, mussels, sea scallops, squids with sauces: «Blue dragon», «Pesto» «Balsamico», «wine-onions»), salad "Metropolitan", beetroot salad, «Herring under fur coat», salad with hot smoked salmon, salad of Kamchatka crab, assorted of green salads with pear,  shrimp cocktail, home style pickles, selected mushrooms and marinades

Hot:
Baked calf leg with sauce from red wine and forest berries
Mediterranean Dorado in nut sauce
Salmon in asparagus broccoli sauce

Garnishes:
Boiled vegetables-mixes
Pan-fried potatoes village style

Desserts:
Cake, assortment cakes
Fruit, berries

Beverage:
“Moet & Chandon Brut Imperial” - 1btl, 375 cl
Mineral water