MEETINGS AND EVENTS BANQUET KIT

Transcription

1 MEETINGS AND EVENTS BANQUET KIT 1

2 CONTENT COFFEE BREAKS WELCOME COCKTAILS... COCKTAIL SNACKS.. CANAPE MENUS... BUFFET MENUS RUSSIAN TABLE MENUS. COURSE MENUS.. CREATE YOUR OWN MENU.. BEVERAGE PACKAGES... ROOM RENTAL OFFER... MEETING AND EVENT ROOM CAPACITY. AUDIO VISUAL EQUIPMENT

3 COFFEE BREAKS STANDARD 400 Assortment of cookies from Astoria Chocolatier Selection of tea and coffee RUSSIAN 500 Assortment of pirozhki and vatrushki Selection of tea and coffee AMERICAN 600 Choice of two sandwiches: Smoked salmon with capers and lemon Tuna, mayonnaise and celery Egg, mustard and mayonnaise Roast bell pepper and goat cheese Ham with Dijon mustard Selection of tea and coffee INTERNATIONAL 750 Assortment of Danish pastries and croissants Slices of seasonal fruits Assortment of juices Selection of tea and coffee COFFEE BREAK ENHANCEMENTS Selection of sliced seasonal fruits (100 gr per person) Selection of sliced seasonal fruits and berries (100 gr per person) Whole fruit vase selection (300 gr per person) Selection of freshly squeezed fruit juices orange and grapefruit (1l) Vegetable crudités with sauce Douet (80/20/20 gr per person) during your event will be added to your final bill 3

4 SEASONAL COFFEE BREAKS For memorable meetings, entertain delegates with Hotel Astoria's selection of break enhancement products Each coffee break is inspired by the flavors and colors of the seasons A 10-delegate minimum applies per booking of seasonal coffee breaks SPRING BREAK Potato puff pastry Traditional leek and egg pie Russian homemade cheese pie Strawberry and rhubarb tartlet Apple and red mulberry tart Chocolate tulip with wild berries Assortment of cookies Selection of tea and coffee AUTUMN BREAK Cabbage pie Traditional patty with meat Puff pastry with apple Pumpkin mousse Amaretto сake Apple pie Assortment of cookies Selection of tea and coffee 1000 rubles SUMMER BREAK Patty with carrot Puff pastry with spinach and home cheese Homemade apple roll Fresh melon skewer Tartlet with forest berries Mini éclair Traditional fruit tart Selection of tea and coffee WINTER BREAK Russian traditional fish pie Patty with rice and egg Dry apricot pastry Tartlet with mandarin Traditional Russian cheesecake Winter Garden cake Assortment of cookies Selection of tea and coffee EASTER BREAK Russian homemade сheese pie Traditional chicken pie Homemade raisin roll Strawberry tartlet Paskha and Kulich Chocolate egg Assortment of cookies Selection of tea and coffee CHRISTMAS BREAK Handmade Astoria Chocolatier pralines Traditional Christmas stollen Tartlet with wild berries Christmas mince pie Traditional Napoleon cake Chocolate tuxedo strawberries Assortment of cookies Selection of tea and coffee during your event will be added to your final bill 4

5 WELCOME COCKTAILS PACKAGE Glass of Russian sparkling wine 0.2 l or Juice 0.2 l Assorted nuts, olives, Grissini sticks or Assorted fruit slices PACKAGE Glass of French or Italian Sparkling Wine Mineral Water 0.2 l or Juice 0.2 l Assorted nuts, olives, Grissini sticks or Assorted fruit slices PACKAGE Glass of Champagne 0.2 l or juice 0.2 l Assorted nuts, olives, Grissini sticks or Assorted fruit slices Corkage fee (price per bottle or person) 1500 during your event will be added to your final bill 5

6 COCKTAIL SNACKS Price per piece Quail egg with eggplant caviar 160 Roast beef and onion rings 160 Salo on dark bread 160 Chicken liver terrine with onion compote 160 Profiteroles with chicken liver mousse 160 Marinated salmon with tapenade 220 Salami and cream cheese 220 Brie cheese with mango and pepper 220 Goat cheese with sun dried tomato 220 Parma ham with Parmesan cheese 250 Shrimp and aioli 250 Red caviar on vol au vent 320 Black caviar on vol au vent 750 Goose liver terrine with prunes 500 Marinated sea scallop with black caviar 750 Grilled vegetable bruschetta 300 Baby shrimp cocktail 660 Traditional steak tartare 550 Tuna tartare 550 Assorted nuts, olives, Grissini sticks (15/15/15 gr per person) 350 Assortment of cheeses, 3 kinds (90 gr per person) 750 HOT SNACKS Price per piece Mini beef Wellington 380 Mini chicken Wellington 350 Sautéed beef with peanut sauce 380 Soya & ginger marinated beef 380 Sautéed chicken breast with spicy tomato sauce 280 Shrimp tempura with spicy sauce 480 Prawn satay with Chili dip Vol au vent with chicken, mushroom and herbs 230 during your event will be added to your final bill 6

7 COCKTAIL SNACKS Spicy chicken spring roll with dipping sauce 250 Vegetarian spring roll with dipping sauce 250 Thai spring roll with spices 250 Exotic Thai fish pie 220 Deep fried almond crusted Brie cheese 330 Cheese and vegetable pie 250 Spinach and Feta cheese pastry 250 Leek and potato mini quiche 220 Vegetable tempura 220 DESSERTS Price per piece Assortment of mini fruit tartlets 220 Opera cake 220 Banana and chocolate tart 220 White and dark chocolate Harlequin 230 Pistachio-strawberry mousse 220 Tiramisu 330 Semolina cream with fruits 300 Traditional crème brulee with almond tuiles 330 Baked apples with pistachio and almonds served with caramel sauce 330 Semolina of low fat cream with blackberry compote 450 Saffron and cinnamon poached pears 350 Low fat milk crème caramel 330 Rice pudding with honey and plums 330 Pancakes with fruits and sauces 250 Exotic fruit slices with vanilla syrup (100 gr) 450 Fresh fruit slices (100 gr) 300 Assortment of homemade truffles (3 pieces) 210 Assortment of seasonal fruit jellies (3 pieces) 350 Assortment of homemade cookies (3 pieces) 210 Chocolate tuxedo strawberry (3 pieces) 420 Macaroons (3 pieces) 240 Ice Sculptures are available upon request during your event will be added to your final bill 7

8 CANAPE MENUS Each menu includes one of each dish per person MENU Quail egg with eggplant caviar Roast beef and onion rings Salo on dark bread Chicken liver terrine with onion compote Blini with guacamole Vol au vent with chicken, mushroom and herb filling Assorted meat and vegetarian mini pizzas Leek and potato mini quiche Fruit tartlets Opera cake Pistachio-strawberry mousse MENU Smoked salmon with guacamole Crab and herbs Remoulade Salami with tomato chutney Salmon tartare with lemon Parma ham with Parmesan cheese Shrimp and aioli Spicy vegetarian spring rolls with dipping sauce Deep fried almond crusted Brie cheese Exotic Thai fish pie with a sweet Chili dip Soya and ginger marinated beef Sautéed chicken with a peanut sauce Leek and potato mini quiche Assorted seasonal fruit jellies Exotic fruit slices with vanilla syrup Semolina with blackberry compote Saffron and cinnamon poached pears Crème caramel MENU Marinated salmon with tapenade Salami and cream cheese Brie cheese on mango with pepper Goat cheese with sun dried tomato Ham with mango chutney Deep fried almond crusted Brie cheese Exotic Thai fish cakes with a sweet Chili dip Leek and potato mini quiche Vegetarian spring rolls with dipping sauce Tiramisu Semolina cream with fruits Traditional crème brulee with almond tuiles during your event will be added to your final bill 8

9 BUFFET MENUS FUSION 1700 COLD SELECTION Classic coleslaw Beetroot salad with orange and almonds Potato salad with cornichon and French sauce Mix salad with dressing HOT SELECTION Pork medallions with mustard sauce Pike perch with olives and tomato sauce Rice Pilaf Steamed vegetables DESSERTS Apple turnover Fruit mousse Seasonal fruit salad NORTHEN 1800 COLD SELECTION Traditional Vinegret with herring Fresh vegetable salad with olive oil Apple and celery Waldorf salad New potato, dill and sour cream salad HOT SELECTION Chicken breast grilled with thyme Baked salmon with cherry tomatoes Pan fried potato Olive oil sautéed vegetables DESSERTS Crème brulee Cheesecake Seasonal fruit salad AROUND THE WORLD 1900 COLD SELECTION Tomato and Mozzarella salad with balsamic vinegar and Pesto sauce Tuna Nicoise salad Pasta salad with Feta cheese Ham and melon HOT SELECTION Chicken piccata Steamed salmon with Sicilian tomatoes Cream of vegetables with Ricotta cheese Risotto with zucchini and sun dried tomatoes Spaghetti with tomato sauce DESSERTS Panna cotta Amaretto cake Seasonal fruit salad during your event will be added to your final bill 9

10 EUROPEAN FLAVORS 2200 COLD SELECTION Apple and celery Waldorf salad Crunchy coleslaw with Blue cheese Sliced poached beetroot with oranges Steamed new potato with dill and sour cream Mixed salad leaves with dressings HOT SELECTION Grilled chicken breast with rosemary and roast peppers Steamed salmon fillet with stewed cherry tomatoes Beef piccata with sautéed mushrooms Assorted roasted vegetables with olive oil and herbs Steamed basmati rice with cinnamon DESSERTS White wine and vanilla jellies with Mascarpone Saffron and cinnamon poached pears Low fat yoghurt cheesecake Seasonal fruit salad BUFFET MENUS SOUTHERN 1900 COLD SELECTION Smoked salmon with lemon Bay shrimp, chicken fillet and pineapple salad Salad of mushroom, onion and pine nuts Greek salad with Feta cheese HOT SELECTION Fillet of beef with mushroom sauce Fried pike perch with nut sauce Grilled eggplant and zucchini Rice, pan fried with egg and vegetables DESSERTS Semolina with fruits Pistachio-strawberry mousse Seasonal fruit salad MEDITERRANEAN 2200 COLD SELECTION Ham and melon Tomato and Mozzarella salad with balsamic vinegar and Pesto Tuna Nicoise salad Wild mushrooms, spring onion and pine nut salad Rocket leaf and Parmesan salad with dressing HOT SELECTION Country minestrone with Pesto Honey roasted chicken breast with ratatouille Beef piccata fried with Parmesan Salmon baked with a herb cream cheese crust Grilled eggplant and zucchini Sautéed potato DESSERTS Tiramisu Amaretto cake Lemon Panna cotta Seasonal fruit salad during your event will be added to your final bill 10

11 BUFFET MENUS RUSSIAN TASTE 2500 COLD SELECTION Stolichny salad Fresh vegetables with olive oil Traditional Vinegret with herring Cold cuts with horseradish and pickles Mixed salad leaves with dressings HOT SELECTION Beef Stroganoff Chicken Kiev Baked pike perch with herbs Fried potatoes with garlic and onions Roasted vegetables with rosemary and honey DESSERTS Passion fruit Anna Pavlova Bitter chocolate terrine Seasonal fruit salad THAI INSPIRED 2600 COLD SELECTION Thai chicken salad Asian coleslaw with soya and sesame dressing Vegetable and bay shrimp salad with Chili sauce Slow cooked peppered beef with a sweet Chili dip Marinated tuna SOUP Thai soup HOT SELECTION Sweet and sour chicken Teriyaki beef with spring onion and sesame Seafood coconut curry Egg fried rice Stir-fried vegetables and noodles DESSERTS Chocolate and coconut pots Caramelized banana cream rice pudding Seasonal fruit salad during your event will be added to your final bill 11

12 BUFFET MENUS ASTORIA 3900 COLD SELECTION Smoked salmon with capers and lemon Roast beef with marinated cucumbers Parma ham with melon Sesame roasted tuna with sweet and sour sauce Rocket leaf and Parmesan salad with dressing Tomato and Mozzarella salad with fresh basil Chicken and curry salad with peanuts Romaine salad with shrimp and Parmesan Kamchatka crab salad with apples and celery New potato salad with bacon and onions SOUP Cream of roasted zucchini and rosemary HOT SELECTION Beef fillet with mushroom sauce Grilled marinated chicken breast with ratatouille Baked salmon with oranges and cherry tomatoes Pelmeni with Russian cream cheese, sour cream and spicy tomato sauce Fried potatoes with onions and mushrooms Roasted vegetables with rosemary and olives DESSERTS Passion fruit Anna Pavlova Raspberry clafoutis with vanilla sauce Cognac soaked prunes with pistachio and Mascarpone Truffle cake Apricot and almond tart Strawberry and spiced bread mousse Sliced melon and basil syrup during your event will be added to your final bill 12

13 RUSSIAN TABLE MENU CRYSTAL 3500 COLD STARTERS ON THE TABLE Salted salmon with olives and lemon Fillet of herring with onion and hot boiled potato Roast beef with vegetables Boiled tongue with creamy horseradish Homemade spicy pork with fruits Fresh vegetables (cucumber, tomato, paprika, herbs) Olivier salad with chicken breast HOT STARTER Mushrooms, baked in sour cream CHOICE OF MAIN COURSE Ginger and thyme marinated pork fillet, with sautéed vegetables, rosemary potato and plum sauce or Aromatic oil marinated pike perch with red caviar, saffron pear, vegetables, soft curd cheese and basil sauce DESSERT Astoria Chocolatier cake Assorted fruit vase on each table (whole fruits) SILVER 3800 COLD STARTERS ON THE TABLE Slightly salted salmon with olives and lemon Smoked escolar with capers and lime Marinated lamprey with mustard sauce Fillet of herring with onions and hot boiled potato Jellied tongue with horseradish Eggplant rolls, stuffed with walnuts, garlic and herbs Homemade spicy pork with fruits Turkey Fromage Fresh vegetables (cucumber, tomato, paprika, herbs) Olivier salad with chicken breast Russian pickles: mushrooms, cucumber and pickled cabbage HOT STARTER Mushroom and chicken julienne CHOICE OF MAIN COURSE Beef medallions with bacon powder, smoked paprika and pine nut bonbon, vegetables and smoked veal sauce or Roasted salmon fillet with potato stew, assorted vegetables and orange sauce with Keta caviar DESSERT Astoria Chocolatier cake Assorted fruit vase on each table (whole fruits) Stuffed suckling pig is available upon request per piece Stuffed pike perch is available upon request per piece during your event will be added to your final bill 13

14 RUSSIAN TABLE MENU GOLD 4800 COLD STARTERS ON THE TABLE Stuffed pike perch Cold-smoked salmon with olives and lime Smoked escolar with asparagus and lemon Marinated lamprey with mustard sauce Fillet of herring with onion and hot boiled potato Jellied tongue with horseradish Eggplant rolls, stuffed with walnuts, garlic and herbs Homemade spicy pork with fruits Roasted veal with berries Fresh vegetables (cucumber, tomato, paprika, herbs) Stolichny salad with beef Pickles and marinades: mushrooms, cucumber, tomato and olives HOT STARTER King crab gratin CHOICE OF MAIN COURSE Roasted beef marinated in a mixture of peppers and herb, with plum mousseline and buttered potato stew or Roasted pike perch with Kamchatka crab sauce, oil sautéed mini vegetables and potato quenelles DESSERT Astoria Chocolatier cake Assorted fruit vase on each table (whole fruits) Stuffed suckling pig is available upon request per piece during your event will be added to your final bill 14

15 RUSSIAN TABLE MENU ROYAL COLD STARTERS ON THE TABLE Suckling pig and Prince stuffing The finest Russian Sevruga caviar (10 g) and Keta caviar (20 gr), served with traditional condiments and blinis Homemade salted salmon flavored with fresh dill Marinated lamprey with mustard sauce Kamchatka crab salad and lime dressing Jellied beef tongue with creamy horseradish and assorted vegetables Smoked duck breast with forest berries Assortment of fresh vegetables Russian Stolichny salad with roasted veal Marinated tomato and pearl onion, mushrooms and cucumber HOT STARTER Crab meat Pelmeni with sour cream and dill CHOICE OF MAIN COURSE Provencal herbs marinated rack of lamb, with honey-nut sauce, black eggplant mousseline and blackcurrant espuma or Beef fillet with plum wine sauce, pistachio puree and red wine stewed apple noisette or Chilean sea bass with lime-mandarin sauce, marinated asparagus and strawberry with black caviar DESSERT Astoria Chocolatier cake Assorted fruit vase on each table (whole fruits) Stuffed pike perch is available upon request per piece during your event will be added to your final bill 15

16 COURSE MENU AMBER 1700 Rosemary marinated grilled chicken and salad leaves with goat cheese Steamed trout fillet with vegetable spaghetti, ginger and orange butter sauce Black Forest gateau flavored with kirsch and a forest fruit sauce QUARTZ 1800 Caesar salad with grilled chicken breast and Parmesan Baked salmon with a dill crust and potato puree with Wasabi Crème caramel with fresh fruit and crunchy almond tuiles AGATE 2100 Poached salmon and caviar with rucola salad Cream of green asparagus Chicken Kiev with saffron rice, sautéed asparagus and cranberry sauce Flamerie, vanilla semolina cream, served with a blackcurrant coulis AQUAMARINE 2800 Beef tartare with marinated cucumber Cream of forest mushrooms Lamb cutlets with grilled vegetables Dark chocolate mousse, forest berries coulis and caramelized crisp during your event will be added to your final bill 16

17 COURSE MENU GARNET 2400 Russian Stolichny salad with smoked turkey Pelmeni with Russian cream cheese, sour cream and spicy tomato sauce Roasted veal fillet with spinach, pumpkin and morels Hazelnut Russian soufflé with caramel and bitter chocolate sauce MALACHITE 3600 Olivier salad with king crab Sea scallops with pear and pine nuts Beef Stroganoff with potato puree, sour cream and marinated cucumber Russian blueberry cheesecake with a berry coulis TURQUOISE 3400 Keta caviar (50 gr) served with blinis and traditional condiments Meat Pelmeni, served with sour cream and spicy tomato sauce Pozharsky cutlet with pan fried potato and onions or Roast pike perch with Kamchatka crab sauce and mashed potato Cranberry mousse flavored with vodka, almond biscuit with a forest berry coulis during your event will be added to your final bill 17

18 CREATE YOUR OWN MENU Price per piece CОLD STARTERS Rosemary marinated grilled chicken and salad leaves with goat cheese 430 Marinated salmon, cherry tomato and lime ceviche 450 Beef tartare with marinated cucumber 620 Poached salmon and caviar with rucola salad 530 Assortment of meat cold cuts with Russian pickles 480 Steamed salmon and cucumber noodle salad 480 The finest smoked salmon served with lemon and capers 530 Homemade marinated smoked salmon with cream cheese sauce and horseradish 530 Smoked escolar with asparagus and lemon 590 Pan fried giant tiger prawn with salad leaves and Parmesan 750 Slice of foie gras with fresh berries and maple syrup 1300 Lemon sorbet with vodka 360 Champagne sorbet 380 SALADS Stolichny salad with smoked turkey 550 Beef tongue salad with horseradish, shallot and marinated cucumber 580 Smoked duck breast, asparagus, strawberry and almond salad 640 Olivier salad with king crab 950 Caesar salad with grilled chicken breast and Parmesan 660 Tomato and Mozzarella salad with olive oil and basil 540 Tuna Nicoise salad 560 Mango and grapefruit salad with Kamchatka crab 850 Mango, crayfish and tomato cocktail-salad 750 Tiger prawn salad with melon, rucola and rose pepper 850 Salad of shrimp, pineapple and chicken breast with a Cocktail sauce 700 Greek salad with Feta cheese 550 Mix salad with marinated salmon and asparagus 600 Pine nut, plum and Feta cheese salad with honey dressing 560 during your event will be added to your final bill 18

19 CREATE YOUR OWN MENU Price per piece HOT STARTERS Champignon julienne 320 Pelmeni with beef and pork, sour cream and spicy tomato sauce 450 Mushroom Pelmeni with sour cream and spicy tomato sauce 400 King crab gratin 900 Pelmeni with Russian cream cheese, sour cream and spicy tomato sauce 350 Sea scallops with pear and pine nuts 1350 Pan fried tiger prawns with braised leek and Chili orange sauce 1050 Roast tuna in coconut with pumpkin and Chili puree 1100 SOUPS Russian Borsch with sour cream and vatrushka 420 Classic meat Solyanka 420 Schi with pickled cabbage and steamed beef 420 Consommé with rice and chicken julienne 420 Ceps soup with noodles and chicken 450 Cream of forest mushrooms 420 Cream of roasted zucchini and rosemary 420 Cream of broccoli with natural yoghurt and toasted almonds 420 Cream of green asparagus 420 Traditional minestrone 420 COLD SOUPS (for summer) Cold Borsch with sour cream 420 Okroshka with meat and Kvas 420 Gazpacho 420 during your event will be added to your final bill 19

20 CREATE YOUR OWN MENU Price per piece MAIN COURSE Beef Roast beef fillet with Ratte potato and red wine sauce 1200 Marinated in a mixture of peppers and herbs roast beef, with plum mousseline and buttered potato stew 1350 Beef medallions with bacon powder, smoked paprika and pine nut bonbon, mini vegetables and smoked veal sauce 1450 Grilled rib eye steak with Café de Paris butter and vegetables 1800 Beef Stroganoff with potato puree, sour cream and marinated cucumber 1100 Bourguignon beef in a thick wine sauce 1150 Beef fillet with plum wine sauce, pistachio puree and red wine stewed apple 1800 noisette Veal Roast veal fillet with spinach, pumpkin and morels 1450 Veal Piccata with grilled tomatoes and eggplants 1100 Lamb Lamb cutlets with grilled vegetables 1500 Braised New Zealand lamb shank in juice 1600 Rack of lamb baked with garlic, rosemary and grilled tomatoes 1800 Provencal herbs marinated rack of lamb, with honey-nut sauce, black eggplant mousseline and blackcurrant espuma 2100 Pork Roasted fillet of soya marinated pork with rice and green beans 980 Grilled pork chops with mushroom sauce and green peas 980 Poultry Chicken Kiev with saffron rice, sautéed asparagus and cranberry sauce 850 Pozharsky cutlet with pan fried potato and onions 850 Roasted chicken breast with mashed potato and cherry tomato sauce 800 Chicken Piccata, gratinated with Parmesan, grilled eggplant and tomatoes 800 Duck breast with blackcurrant sauce 1500 during your event will be added to your final bill 20

21 CREATE YOUR OWN MENU Price per piece MAIN COURSE Fish Tiger shrimp with vegetables and rice 1600 Steamed trout fillet with vegetable spaghetti, ginger and orange butter sauce 980 Baked salmon with a dill crust and potato puree with Wasabi 980 Dorado with ratatouille and black olive tapenade 1200 Roast pike perch with Kamchatka crab sauce and mashed potato 1150 Roast Chilean sea bass with asparagus and Keta caviar sauce 2300 Chilean sea bass with lime-mandarin sauce, marinated asparagus and strawberry 2500 with black caviar DESSERT Original almond flan served with raspberry coulis 350 Crème caramel with fresh fruit and crunchy almond tuiles 350 Black Forest gateau flavored with kirsch and a forest fruit sauce 350 Hazelnut Russian soufflé with caramel and bitter chocolate sauce 420 Poached Williams pears with a red wine and raspberry coulis and cinnamon 420 Cranberry mousse flavored with vodka, almond biscuit with a forest berry coulis 420 Poppy seed cake Riche Dacquoise style, a bourbon vanilla sauce and red fruit 420 coulis Blancmange Italian almond Bouquet with citrus fruits and caramelized crisp 470 Vanilla Panna Cotta and Babushka's compote of forest berries 470 Russian blueberry cheesecake with berry coulis 470 Flamerie, vanilla semolina cream, served with a blackcurrant coulis 470 Dark chocolate mousse, forest berries coulis and a caramelized crisp 470 Classic Italian tiramisu 470 Bitter chocolate mousse Mille Feuille and caramelized banana salad 470 Bavarian vanilla cream, a forest berry compote and blackcurrant sauce 470 Exotic fresh fruit salad, fruit crisp with homemade mango sorbet 470 Fresh fruit salad with fresh mint 380 Assortment of ice cream, fresh fruits and assortment of fruit coulis 470 during your event will be added to your final bill 21

22 LIMITED BEVERAGE PACKAGES BASIC ml Juice 200 ml Tea or coffee SUPERIOR 2200 Glass of French sparkling wine 150 ml Glass of Chilean white or red wine 150 ml Shot vodka 50 ml 200 ml Juice 200 ml Tea or coffee STANDARD 1350 Glass of Russian sparkling wine 150 ml Glass of Chilean white or red wine 150 ml 200 ml Juice 200 ml Tea or coffee DELUXE 3000 Glass of Italian sparkling wine Prosecco 150 ml 2 glasses of Italian white and red wine 300 ml Shot of vodka 50 ml 200 ml Juice 200 ml Tea or coffee Create your own limited beverage package Price per glass Glass of Russian sparkling wine 150 ml 300 Glass of French or Italian sparkling wine 150 ml 950 Glass of Champagne 150 ml 1950 Glass of Chilean white or red wine 150 ml 600 Glass of Italian white or red wine 150 ml 700 Glass of French white or red wine 150 ml 800 Shot of vodka 50 ml 300 Beer 330 ml ml 100 Juice 200 ml 100 Tea or coffee 250 Corkage fee (price per bottle or per person) 1500 during your event will be added to your final bill 22

23 BEVERAGE PACKAGES Unlimited for 4 hours NONALCOHOLIC PACKAGE 550 Assortment of juices Tea and coffee PACKAGE Russian sparkling wine White and red house wines Assortment of juices Tea and coffee PACKAGE French or Italian sparkling wine White and red house wines Vodka, whiskey, cognac Assortment of juices Tea and coffee PACKAGE White and red house wines Assortment of juices Tea and coffee PACKAGE French or Italian sparkling wine White and red house wines Vodka Assortment of juices Tea and coffee PACKAGE Champagne White and red wines Vodka, whiskey, cognac Assortment of juices Tea and coffee Every extra hour of packages, including alcohol, is charged at 500 rubles per person per hour For non-alcoholic package 100 Rubles per person per hour Corkage fee (price per bottle or per person) 1500 during your event will be added to your final bill 23

24 BEVERAGES BY BOTTLE AND BY GLASS Price per bottle glass 150 ml SPARKLING WINE Russian sparkling wine 750 ml 1500 / 300 French sparkling wine 750 ml 3500 / 700 Italian sparkling wine Prosecco 750 m l 4500 / 900 WINE White and red Chilean wine 750 ml 2500 / 500 White and red Italian wine 750 ml 3000 / 600 White and red French wine 750 ml 4000 / 800 LIQUORS Vodka Russian Standard 1 l 3600 Vodka Imperia by «Russian Standard» 1 l 9000 Vodka Beluga 1 l 9000 Cognac Hennessy VSOP 700 ml Cognac Hennessy XO 700 ml Whiskey Chivas Regal 1 l 9500 Whiskey Macallan 12 лет 700 ml MINERAL WATER, SOFT DRINKS Aqua Russa mineral water still/sparkling 200 ml 150 Aqua Russa mineral water still/sparkling 1 l 400 Aqua Russa mineral water still/sparkling 500 ml 250 San Benedetto mineral water still/sparkling 250 ml 300 San Benedetto mineral water still/sparkling 1 l 650 Aqua Panna, San Pellegrino mineral water 750 ml 650 Soft drinks (Coca-Cola, Schweppes, Sprite etc.) 250 ml 250 Jugs of juice (assortment) 1l 500 Freshly squeezed juices (orange, grapefruit) 1l 2000 Beer 330 ml 300 rubles Tea or coffee (cup) 250 rubles during your event will be added to your final bill 24