MENU

ENTREES

SALAD OF CRAB, MARINATED SCALLOP AND LETTUCE. AVOCADO DRESSING

FOIE GRAS WITH CALVADOS SAUCE AND PISTACHIO

MELON CHAMPAGNE SORBET

CHOICE OF MAIN COURSE

STERLET STURGEON “TZAR-STYLE” OVER A BED OF WHEAT PAN CAKE WITH BOLET MUSHROOMS AND CAVIAR SAUCE

OR

RACK OF LAMB WITH ROSMARIN FLAVOURED VEGETABLES, CRÈME D’AUBERGINE FILLED TOMATO-CHERRY AND VEAL CAVIAR SAUCE

DESSERT

CHOCOLATE TRIO WITH TRUFFLES AND “MARBLE” MOUSSE

MINERAL WATER

COFFEE OR TEA

Cost 110 units per person