- Stroganina (sliced frozen meat) of north deer with onion 90/20 g. 950 r.
- Salted, baked or smoked lard 80/20/20 g. 620 r.
- Deer tongue with horseradish and mustard 100/30 g. 1490 r.
- Pate of north deer 100/15 g. 650 r.
- Pate of siberian stag liver 100/15 g. 650 r.
- Pate of polar partridge 100/15 g. 800 r.
- Marinated venison with capers and egg 170 g. 1100 r.
- Smoked venison 100/20 g. 970 r.
- Smoked venison, to beer 70 g. 550 r.
- Cold boiled pork of wild boar with horseradish and mustard 100/15/15 g. 950 r.
- Roe with blueberry sauce 100/10/25 g. 1100 r.
- Light-salted fish:
- Chir 100/15 g. 700 r.
- Tugunok 100/15 g. 850 r.
- White salmon 100/15 g. 920 r.
- Herring 100/30 g. 580 r.
- Smoked fish:
- Whitefish 100/40 g. 700 r.
- Cisco 100/30 g. 920 r.
- Stroganina (sliced frozen fish):
- -of nelma 130/30/10 g. 1300 r.
- -of whitefish (muksun) 130/30/10 g. 950 r.
- Sagudai (frozen fish with onion and spices):
- -of nelma 200 g. 1500 r.
- -of whitefish (muksun) 200 g. 1100 r.
- Сaviar with toasts:
- Cisco caviar 50/50/30 g. 1200 r.
- Pike caviar 50/50/30 g. 750 r.
- Pancakes with cisco caviar 120/50 g. 1450 r.
- Caviar of cisco with poached eggs on toasts 140 g. 1300 r.
- Salted mushrooms:
- Milk mushrooms 130/60 g. 850 r.
- Saffron milk cap 130/60 g. 750 r.
- Yellow boletus 130/60 g. 750 r.
- Pickled tomatoes 150 g. 480 r.
- Pickled cucumbers 150 g. 390 r.
- Sauerkraut with cowberries 200 g. 450 r.
- Cheese plate 200/100/40/10 g. 1500 r.
- Platter of fresh vegetables 410 g. 620 r.
Olga Ladzina
– Chef –