DEMOCRATIC SPRING MENU
ÑOLLECTION OF HOLLYWOOD STEAKS
JAMON
COLD APPETIZERS
APPETIZERS, RUSSIAN SPECIALTIES
SALADS
HOT APPETIZERS
SOUPS
RICE AND PASTA DISHES
MAIN COURSE
CHARCOAL GRILL DISHES
GARNISHES
SOUCES
DESSERTS
CHEESE
SPANISH LAUNCH
DEMOCRATIC SPRING MENU |
Main menu |
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| "Roman Holiday" | Warm salad of halibut,seasoned with fragrant italian-style dressing. | 350 |
| "Russian traditional cutlets" | Home-style «Kotletkis» (kind of minced meat) with fluffy potato puree. | 390 |
| "Duck in Purenees-style" | Duck leg stewed in traditional catalone style with dried fruit. | 450 |
| "Russian Switzerland" | Savoy cabbage roll «Galubtsy», stuffed with veal tongue and vegetables. | 330 |
| "Ravioli a la russe" | Home-made «pelimenis» (kind of Russian-style raviolis) with bouillon | 360 |
| or | ||
| with butter | 340 | |
| or | ||
| fried | 340 | |
| "Chiken in Kremlin classic style" | «Tapaka» — flattened and grilled chicken , accompanied with it's traditional garlic sauce. Garnish to your choiñe. | 650 |
ÑOLLECTION OF HOLLYWOOD STEAKS |
Main menu |
|
| Corleone Ribeye Steak | (300gr.*) | 1350 rur |
| Mission Impossible New-York Steak | (250gr.*) | 1100 rur |
| Sex & the City Steak (fillet-mignon) | (250gr.*) | 1200 rur |
| Pulp Fiction (chateaubream) Steak | (250gr.*) | 1200 rur |
| Cowboy Steak | (500gr.*) | 1900 rur |
| «9 ½ weeks» Porterhouse Steak | (400gr.*) | 1700 rur |
| «Bonnie & Clyde» T-bone Steak | (400gr.*) | 1700 rur |
(* - weight of medium-done meat ) |
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| Garnish to your choice. Rare - lightly browned on both sides, red inside Medium rare - a steak with blood, red-pink inside Medium - medium cooked steak (the most popular choice) Medium well - almost fully cooked, slightly pink inside Well done - fully cooked |
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JAMON |
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| "Beher" is one of the best of Spanish jamon, it is produced from Iberian "pata negra" - "black pig", pastured on ecologically pollution - free mountain sides of. Extremadura region, exceptionally on acorn diet. Well - balanced nutrition and two years curing give the cuts refined aroma and unique sensory characteristics. | ||
| Jamon "Beher" | pata negra, bellota guihuelo | 900 |
| Jamon "Beher" | pata negra, bellota guihuelo | 1800 |
| Slices of Jamon "Beher" | and it`s Cantaloup muskmelon | 720 |
| Jamon "Beher" | with sweet onion chatney, lightly marinated zucchini and a flat of mashed potato | 700 |
Natherless, another kind of jamon, Iberico recebo (pata negra) - "black pig" also well - known for it`s splendid taste and nutritious characteristics. Owing to free pasture and balanced nourishing diet, jamon gets it`s delicate taste, remarkable like Spain itself. | ||
| Jamon "Iberico" | pata negra, Iberico recebo | 450 |
| Jamon "Iberico" | pata negra, Iberico recebo | 900 |
| Jamon and Green Asparagus | with warm and whipped Hollandaise sauce | 500 |
| Pan con Tomate | toasted bread with garlic and tomato topping, accompanied with jamon iberico | 350 |
COLD APPETIZERS |
Main menu |
|
| Royo de Salmon | salmon rolls with baby vegetables, crab meat and red caviar stuffing | 590 |
| "Duet" Carpaccio | of salmon and seabass | 420 |
| Tar-tare | of salmon, avocado and red tuna fish on a banana leaf | 440 |
| Carpaccio de pulpo | carpaccio of Galician octopus with an islet of seafood salad | 490 |
| Pulpo Gallego | traditional Galician fiherman' s dish of boiled octopus, popatoes and olive oil | 550 |
| Allsorts of Spanish meat delicacies | 830 | |
| "Ternero" Carpaccio | thin slices of beef fillet with salad leaves, Manchego cheese and celery shavings | 440 |
| Tartar del Toro | tar-tare of black Angus beef,seasoned with capers, olives and fragrant herbs | 570 |
| Caprese | traditional salad with tomatoes and Mozzarella di Buffala cheese | 510 |
| Green and Black Olives | 280 | |
APPETIZERS, RUSSIAN SPECIALTIES |
Main menu |
|
| Russian style herring | with boiled potatoes and onion | 380 |
| Piquant piglet roll | with veal tongue and horse-radish | 390 |
| Pickleties mushrooms | cepes and boletus | 450 |
| Pickled cucumbers | 220 | |
| Pickled tomato | 260 | |
SALADS |
Main menu |
|
| Ensalada con Centolla | salad with Kamchatka crab meat, summer vegetables with coco milk and crab tempura | 580 |
| Cangrejo de Rio | warm crawfish tails and golden goatfish, served in a crispy basket | 640 |
| Ensalada de Bogavante | warm lobster medallions and tiger shrimp, served over a heap of lettuces and garnished with Mediterranean and plum sauces | 790 |
| Camarones | with tiger prawns, avocado, Modena vinegar and Manchego cheese | 620 |
| Meli Melo | a mix of salad leaves with warm Seabass fish, sun dried tomatoes and ginger vinaigrette | 600 |
| Ensalada con Atun | red tuna and crab meat in lettuce, flavored with "sea" sauce and sesame | 480 |
| Caesar | with shrimps | 500 |
| with chieken | 450 | |
| Ensalada de Ternero | warm salad with fried vegetables "teriyaki" and soft veal | 580 |
| Ensalada del Toro | salad of fried Angus beef | 580 |
| Ensalada de Codorniz | roasted quail, chicken liver, and pleurotus mushrooms, served with Portuguese sauce | 650 |
| Ensalada de Pollo | grilled chicken breast with marinated arichokes, piquillo peppers and salad leaves | 460 |
| Pipirrana | vegetable salad with tomatoes, sweet peppers, onions, cucumbers, olives and soft cheese | 450 |
HOT APPETIZERS |
Main menu |
|
| Gambas | shrimps with Garlic Cream Sauce | 480 |
| Sea Scallops | in a light creamy sauce with red caviar | 570 |
| Snails "Caracoles" | in Almond-Garlic Sauce | 480 |
| Tortilla "Espanola" | omelet pie with slightly browened potatoes, Chorizo sausage and Cheddar cheese | 330 |
| Pies from thin dough "Brick" | with chicken, mushrooms and cheese | 380 |
| with mutton, vegetables and cheese | 410 | |
| Duck Liver Malaga-Style | with Frambuesa sauce | 750 |
SOUPS |
Main menu |
|
| Gazpacho "Dos Tintos" | bicolor freshening soup from celery, cucumber and ripe tomato with an islet from salmon tar-tar | 400 |
| Gazpacho a la Cordoba | of fresh tomatoes and crab meat | 350 |
| Sopa de Mariscos | thick seafood and fish soup with garlic bread and Alioli sauce | 650 |
| Sopa de Rabo de Toro | oxtail soup with vegetables and piquillo peppers, with a touch of dry sack sherry | 590 |
| Capuccino | pumpkin cream-soup with Pisan garnish | 360 |
| Kvass or kefir Hodge-podge | with seasonal vegetables and ham or veal to your taste | 330 |
| Cold Borsch | with summer vegetables and horse – radish | 350 |
| Home-Style Noodle Soup | with Mushrooms | 420 |
RICE AND PASTA DISHES |
Main menu |
|
| Valencian Paella (2/4 persons) | according to Juan's family recipe | 1200/1800 |
| Paella with Seafood (2/4 persons) | 1300/1950 | |
| Chef Paella (2/4 persons) | with rabbit and seafood | 1200/1800 |
| Vegetarian Paella (2/4 persons) | 900/1350 | |
| Tagliollini | with tiger prawns, pod peas and cream sauce | 490 |
| Pappardelle | with porcini mushrooms | 550 |
MAIN COURSE |
Main menu |
|
| Crab "Albondigos" | Soft small cutlets from meat of the royal crab and shrimps With a garnish from new asparagus | 600 |
| Pescado Ahumado | tea-smoked fillet of Chilean Seabass, garnished with it’s candied pumpkin | 980 |
| Dorada Fillet | with green asparagus, white beans, spinach leaves, and marinated tomato slices | 610 |
| Asturain-Style Salmon | served with marinated tomatoe petals, sauted oyster champignon and spinach | 590 |
| Truchas | fried river trout with baby asparagus and glazed fennel | 650 |
| Carantonas | veal osso-bouco garnished with potato strudel | 630 |
| Veal Kidneys | flambeed in Qinta d'Noval, served with potato medallions | 510 |
| Pierna de Lechon | leg of suckling pig, baked in Mediterranean herbs, garnish of your choice | 850 |
| Catalonia-Style Duck Breast | with spinach, glazed chicory and ginger-honey sauce | 680 |
CHARCOAL GRILL DISHES |
Main menu |
|
| Dorada | (price is listed for 100g of rare product) | 250 |
| Seabass | (price is listed for 100g of rare product) | 250 |
| King Prawns "Gambas" | (price is listed for 100g of rare product) | 450 |
| Pulpo ala Brasa | grilled octopus tentacles and it`s original "Basques"- style garnish of potatoes, cherry tomato and spinach | 680 |
| Pescado ala Brasa | salmon (200 g) |
460 |
| "Pescadillo" Mix Grill | fillet of seabass, monk fish, tiger prawns, cuttlefish (Served for two) (540 g) |
2100 |
| Angus Steak of a Young Bull's Meat (Australia) | (300 g) | 1350 |
| Angus Beef Fillet-Steak (Australia) | (250 g) | 1350 |
| Tenderloin of suckling veal (Russia) | (200 g) | 700 |
| Veal Tenderloin Medallions (Russia) | (250 g) | 640 |
| Ramp-Steak (New Zealand) | of tender lamb-meat from char-coal brazier (200 g) |
740 |
| Fillet Mignon of Spring Lamb (New Zealand) | (130 g) | 690 |
| Chuleta de Cordero (New Zealand) | lamb rack with baked vegetables and garlic (200 g) |
890 |
| "El Parador" Mix Grill | lamb ribs, lamb mignons, Angus fillet steak, and veal medallions (Served for two) (790 g) |
2550 |
| Costilla de Cerdo | tender pork ribs,cooked on char-coal griller (250 g) |
640 |
| Carne ala Brasa | veal tenderloin (200 g) | 580 |
| pork neck (200 g) | 580 | |
| lamb leg (200 g) | 630 | |
Each dish is served with our original sauce. |
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| Garnish to your choice. Rare - lightly browned on both sides, red inside Medium rare - a steak with blood, red-pink inside Medium - medium cooked steak (the most popular choice) Medium well - almost fully cooked, slightly pink inside Well done - fully cooked |
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GARNISHES |
Main menu |
|
| Grilled Vegetables | 250 | |
| Steamed Vegetables | 230 | |
| Spinach steamed or sauteed | 200 | |
| Green Asparagus | 180 | |
| Mixed White and Wild Rice | 180 | |
| Spicy Red Beans with Tomato Sauce | 180 | |
| Cherry Potatoes with rosemary and garlic | 180 | |
| Cherry Potatoes steamed | 180 | |
| Mashed Potatoes | 180 | |
| Fried Young Potatoes | 180 | |
| Home-Style potatoes, browened with paprika and garlic | 180 | |
| French Fries | 180 | |
| Oriental Cuscus | 220 | |
| Stewed Buckwheat, served with mushrooms and crispy onions | 340 | |
SOUCES |
Main menu |
|
| El Parador | bell pepper, tomato, garlic, red bilberries | 70 |
| Alioli | olive oil, garlic and spices | 70 |
| Mushroom | champignons, white wine, fresh cream | 70 |
| Green Pepper | ground green peppers, white wine and fresh cream | 70 |
| Roquefort | cheese and fresh cream | 70 |
| Salsa de Tomate | stewed tomatos and spices | 70 |
| Plum | mashed plums and spices | 70 |
DESSERTS |
Main menu |
|
| El Parais de Anana | cold pineapple ravioli with garden raspberry and tar–tar from seasonal fruit | 350 |
| Sopa de Baya | freshening berry soup with crisping "Canola" and coco parfé | 350 |
| La Crema Catalana | whipped fragrant cream with forest berries and ice-cream | 370 |
| Almendra "El Parador" | light dessert with almond milk and forest berries | 390 |
| Sierra de Chocolate | warm chocolate pie | 390 |
| Panacotta | 290 | |
| Warm Sangria Pear with Sorbet | 390 | |
| Tiramisu | of whipped mascarpone cheese and coffee bisquit with strawberry sambuc sauce | 370 |
| Ice-Cream and Sorbet at Your Choice | 130 | |
| Fresh Wild Berries | 500 | |
CHEESE |
Main menu |
|
| Manchego (Sp.) | of sheep's milk, mature | 240 |
| San-Simon (Sp.) | of cow milk, smoked | 240 |
| Tetilla (Sp.) | of cow milk, soft | 240 |
| Queso di Murcia (Sp.) | of goat milk, soft | 240 |
| Valdeon (Sp.) | blue cheese of cow milk | 240 |
| Scamorza Affumicato (It.) | of cow milk, smoked | 240 |
| Gîrgonzola Dolce (It.) | soft blue cheese of cow milk | 240 |
| Crotin de Chavignol (Fr.) | of goat milk, soft | 240 |
Cheese platter is accompanied with grapes, nut, and a sweet "Cremona" sauce |
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