Liver salad with onions and carrots

Pepper PADRON WITH WHITE MUSHROOMS

BURRATA WITH BROCCOLI

MALEK STARRY WITH FIZALIS

GOAT WITH BLACK GARLIC

HONEY WITH SEA HORSE

Milk Nubian goat with sea buckthorn

GASTRONOMIC SET **

* Served from 18:00

** Gourmet set available by appointment and served personally by Ivan and Sergey Berezutsky for chef’s table with a tour of the restaurant

VEGETABLES AND CHEESES

Starchatella cheese with yellow tomatoes, lemon and limoncello

Burrata with grilled broccoli, kiwi and pistachios

Baked celery root with nubian goat ricotta and black truffle

Salad of morning farm vegetables

Kvass fried eggplant with tomatoes and algae

Pumpkin soup with sea urchin caviar and quail egg

Peppers stuffed with ceps, mozzarella and chorizo

Warm pie with colorful tomatoes and sea grapes

4 types of breeding potatoes with baked green onions and celery lard

Different types of cabbage baked in the oven with smoked suluguni sauce

Mushrooms from a Russian stove with ptitim and green onion sauce

VEGETABLES AND HERBS FROM FARM Baked vegetables and fresh herbs

KAMCHATKA CRAB whole, per 100 g

Liver salad with onions and carrots

Kamchatka crab, sea urchin northern shrimp, oyster, scallop

Northern shrimp with grapefruit

Sakhalin scallop tartare with smoked omul and horseradish sauce

Marinated white salmon with tomatoes and baked fennel

Salad with fried brine and porcini mushrooms

Salad with Kamchatka crab, pomelo and dried yellow tomatoes

Fish soup of all seas of Russia

4 types of crab and 4 types of tomatoes

Kamchatka crab with cabbage baked in Russian oven and black currant

Far Eastern Trubach Far Eastern trumpeter with mushrooms and feijoa

Pike perch fillet with peaches, potato mousse and fresh zucchini

Steam sterlet with different beets and fusilli from squeal

Baked bark catfish with multi-colored carrots and grapefruit

Fillet of halibut with pumpkin and mushrooms

Bashkir dried goose with bread and adjika

Chicken liver pate with sweet peppers

Bull sirloin tartare with warm potatoes and porcini mushrooms

Salad with Baked Duck, Corn, Beans and Tomatoes

Pelmeni with veal tails, pike caviar and black garlic broth

Soup with veal

Soup with minced beef and mushrooms

Whole chicken on a spit with corn and mushrooms

Duck breast with mushrooms and kohlrabi baked in Russian oven

Stewed pig with parsnips, apples and prunes sauce

Veal on the bone with new potatoes, calf kidney ragout and herb sauce

Baked lamb with pickled peppers and baked eggplant

Ribs of a young kid with vegetables and black garlic sauce

Beef tenderloin with potato milfei and fried broccoli

Baked yogurt with sea buckthorn and Chantilly cream

White chocolate / yellow tomato / pistachio

Chocolate Cake with Cranberries and Kvass Sauce

Berries with white chocolate, meringues and raspberry sorbet

Liver salad with onions and carrotsSemolina mousse with strawberry cream and crispy salad

Princess with baked milk

Pumpkin cake with fennel cream and basil sauce

CANDIES FROM VEGETABLE

SEASONAL FRUIT AND BERRIES (100 g)

TWINS GARDEN for us – more than a restaurant. This is a dream that has become a reality.

Thanks to our farm, regardless of the season, we can generate and control 2/3 of the product traffic for a restaurant. We personally monitor what our animals eat, select the optimal fertilizer for the soil, and are responsible for the state of vegetables and fruits from planting to plate.

For us, really great happiness is to be fully involved in the process. Now we are 100% sure in the quality of the product and are happy to share this with you.

Like this post? Please share to your friends:
Leave a Reply