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8RESERVE TABLE

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RESERVE TABLE

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Special whisky hors d'oeuvres

recommend with Springbank, Ben Nevis

recommend with Aberfeldy, Glenkinchie

recommend with Caol Ila, Laphroaig

foie gras terrine marinated with Bowmore №1. Recommend with Lagavulin, Mortlach

recommend with Tomintoul, Glenmorangie, Glengoyne

recommend with Glenlivet, Glengoyne

recommend with Talisker, Oban, Caol Ila

recommend with Cragganmore

foie gras, stuffed with cherry in raspberry glaze. Foie gras terrine marinated with Bowmore №1. Recommend with Macallan, Dalmore

recommend with Jura, Knockando

recommend with Singleton, Macallan, Cardhu

recommend with Glen Elgin, Royal Lochnagar, Tamdhu

recommend with Cardhu, Scapa

recommend with Aberlour, Benrinnes

foie gras terrine marinated with Bowmore №1. Recommend with Aberlour, GlenDronach

recommend with Edradour, Blair Athol, Bowmore

recommend with Glenmorangie, Scala, Bruichladdich

recommend with Highland Park, BenRomach

Prices are in UAH

RESERVE TABLE

* Please contact our managers to make booking for more than 8 guests by phone: 044 279 02 15, 050 480 380 3.

Special whisky hors d'oeuvres

Scallop with Maitre d'Hotel butter 25 g 115

Goat cheese baked with honey 20 g 54

Smoked salmon with Gorgonzola 20 g 64

used whiskey when cooking
Roastbeef with foie gras terrine and dark chocolate 20 g 85

Eggplant rolls with baked pepper, mint and pomegranate sauce 25 g 40

Asparagus baked in bacon with Bechamel sauce 25 g 61

used whiskey when cooking
Gravlax salmon roll with Mascarpone mousse and red caviar 19 g 85

Cheddar cheese with honey-mustard sauce 25 g 64

used whiskey when cooking
Foie gras, stuffed with cherry in raspberry glaze 20 g 110

Scottish style quail egg 30 g 50

Fried foie-gras with berry sauce 18 g 86

Stewed duck breast with onion jam 18 g 61

Chicken fillet with pineapple and honey sauce 25 g 49

Duck breast with orange caviar and berry sauce 25 g 54

used whiskey when cooking
Foie gras terrine with caramelized apple 20 g 86

Dried duck roll with salt cherry 12 g 58

Lobster meat with Parmesan sauce 15 g 125

Smoked New Zealand mussel 12 g 60

RESERVE TABLE

* Please contact our managers to make booking for more than 8 guests by phone: 044 279 02 15, 050 480 380 3.

Special whisky hors d'oeuvres

Scallop with Maitre d'Hotel butter 25 g 115

Goat cheese baked with honey 20 g 54

Smoked salmon with Gorgonzola 20 g 64

used whiskey when cooking Roastbeef with foie gras terrine and dark chocolate 20 g 85

Eggplant rolls with baked pepper, mint and pomegranate sauce 25 g 40

Asparagus baked in bacon with Bechamel sauce 25 g 61

used whiskey when cooking Gravlax salmon roll with Mascarpone mousse and red caviar 19 g 85

Cheddar cheese with honey-mustard sauce 25 g 64

used whiskey when cooking Foie gras, stuffed with cherry in raspberry glaze 20 g 110

Scottish style quail egg 30 g 50

Fried foie-gras with berry sauce 18 g 86

Stewed duck breast with onion jam 18 g 61

Chicken fillet with pineapple and honey sauce 25 g 49

Duck breast with orange caviar and berry sauce 25 g 54

used whiskey when cooking Foie gras terrine with caramelized apple 20 g 86

Dried duck roll with salt cherry 12 g 58

Lobster meat with Parmesan sauce 15 g 125

Smoked New Zealand mussel 12 g 60

used whiskey when cooking
Roastbeef with foie gras terrine and dark chocolate 20 g 85

used whiskey when cooking
Gravlax salmon roll with Mascarpone mousse and red caviar 19 g 85

used whiskey when cooking
Foie gras, stuffed with cherry in raspberry glaze 20 g 110

used whiskey when cooking
Foie gras terrine with caramelized apple 20 g 86