Timeless Glamour of L Europe

Transcription

1 Timeless Glamour of L Europe For more than a century L Europe has preserved its unique heritage. First opened in 1896, the interior designs you see today are the original interiors dating back to 1905 when it reopened as the first restaurant in Russia to have electric lights. As dining in public became socially acceptable for polite society at the start of the 20th century, L Europe became the only place in St Petersburg where it was fashionable for the Russian upper classes to dine in public. The Russian aristocracy used to only the finest life could offer expected no less when dining at the Grand Hotel Europe. Palm Trees like the ones you see today were imported from the south of France to remind them of their holidays, while Russian caviar was served on the finest English bone china. Sitting in your chair now prior to 1914, you would see the great families of Russia next to you including Rasputin who regularly entertained aristocratic ladies in the restaurant s private boxes upstairs. After the 1917 revolution Grand Hotel Europe closed and was used for social housing. In the 1930 s it reopened and once again French champagne flowed at L Europe as the new upper classes of Soviet Russia danced the night away. Today the original spirit of Imperial St Petersburg may only be found here at L Europe protected by the Russian Government as a national monument to be appreciated by future generations of connoisseurs. L Europe was voted the best hotel restaurant in nomination Restaurants of Decade on Menu & Bill Awards 2013 by Time Out St Petersburg magazine.

2 FOOD ALLERGIES ICONS To ensure your comfort and enjoyment, our culinary team has designed a menu which lists dishes that may contain allergens. We trust this will assist you when selecting your menu choices. In order for us to assist you further, should you suffer from any food allergies we encourage you to inform our team members when ordering.

3 DEGUSTATION MENU Egg in Egg egg filled with truffle flavored scrambled egg, oscietra caviar ( 5 g ) Hot smoked sturgeon the most famous Russian fish, marinated beetroot, horseradish ice cream Borsch Moscow style traditional Russian beetroot soup, sliced beef, smoked sausages Steamed Kamchatka crab Romanov style Сhampagne sauce, salmon caviar Prime beef slow cooked tenderloin, melted blue cheese, rocket, riced potato Grand Hotel Europe Bombe glacee kummel flavoured parfait, diced candied fruit, fresh strawberries 6 Course Menu Available till 22:00 for the whole table only

4 RUSSIAN DEGUSTATION SET FOR DEGUSTATION MENU Sparkling Abrau Durso Victor Dravigny Rose, Krasnodar region (12,5 cl) perfectly paired with «Egg in Egg» Chardonnay Lefkadia, Krasnodar region (10 cl) perfectly paired with Hot smoked sturgeon Vodka Tsarskaya Gold (5 cl) perfectly paired with Borsch Moscow style Chardonnay Lefkadia, Krasnodar region (10 cl) perfectly paired with Steamed Kamchatka crab Romanov style Merlot Lefkadia, Krasnodar region (12,5 cl) perfectly paired with Prime beef Sweet Fortified wine Muscat White Red Stone, Massandra, Crimea (5 cl) perfectly paired with Grand Hotel Europe Bombe glacee EUROPEAN DEGUSTATION SET FOR DEGUSTATION MENU Taittinger Brut Reserve, France, Champagne (12,5 cl) perfectly paired with «Egg in Egg» Sauvignon blanc Sanct Valentin, San Michele-Appiano, Trentino-Alto-Adige, Italy (12,5 cl) perfectly paired with Hot smoked sturgeon Sherry La Ina Fino (5 cl) perfectly paired with Borsch Moscow style Poggio alle Gazze dell Ornellaia, Tenuta dell Ornellaia, Tuscany, Italy (12,5 cl) perfectly paired with Steamed Kamchatka crab Romanov style Lucente, Luce della Vite, Tuscany, Italy (12,5 cl) perfectly paired with Prime beef Nectar Pedro Ximenez, Gonzalez Byass, Andalucia, Jerez, Spain (5 cl) perfectly paired with Grand Hotel Europe Bombe glacee Pairing suggestion elaborated by Evgeniy Lukyanchuk, L Europe Restaurant sommelier.

5 ALL ABOUT CAVIAR Imperial cocktail a fine selection of the most famous varieties of caviar beluga, oscietra and sevruga 15 g each traditional condiments, blinis, sour cream, chopped eggs Egg in Egg three eggs filled with truffle flavoured scrambled eggs, bester, oscietra, salmon caviar (5 g of each) Tsar s aperitif egg filled with truffle flavoured scrambled egg topped with oscietra caviar 5 g and a glass of Champagne or bread wine Polugar of your choice 2 450

6 RUSSIAN MALOSSOL CAVIAR Russian black sturgeon caviar smetana, blinis, egg minimum portion 10 g 10 g 20 g 50 g 100 g Beluga caviar Oscietra Imperial caviar Sevruga Imperial caviar Traditional Russian red caviar smetana, blinis, egg 25 g Salmon caviar 1 050

7 CHEF S INSPIRATION Sakhalin sea scallops fennel confit, orange grapefruit sauce Quail simmered in olive oil and aromatic herbs, baked apple pumpkin cake, truffle scented chicken jus Country style Russian blinis filled with pan fried cabbage and minced beef, whipped sour cream, herbs, a hint of garlic 750 SOUPS Borsch Moscow style traditional Russian beetroot soup, sliced beef, smoked sausages 650 Classical Russian mushroom soup a warm broth of mushrooms, fragrant herbs 650

8 THE SPIRIT OF RUSSIA Kamchatka crab salad white chocolate cauliflower ganache, mango, oscietra caviar Hot smoked sturgeon with oscietra caviar potato mustard sorbet, organic micro salad Hot smoked sturgeon potato mustard sorbet, organic micro salad Kamchatka Crab The Kamchatka crab, otherwise known as the King Crab, lives in the deepness of the cold clear water of the Bering Sea. It can reach a size of up to one meter and can weigh up to eight kilos, which make it the biggest and the most highly prized crab in the world.

9 THE SPIRIT OF RUSSIA Oysters in beef carpaccio smoked shallot puree, soya vinegar broth 3 pcs / 6 pcs / Traditional Russian fish and seafood variety king crab salad in cucumber fillet, egg & mushroom salad in smoked salmon, salad Mimosa with smoked trout, seafood aspic Foie gras chocolate velvet roasted hazelnut crunch, pineapple confit & puree 1 550

10 FROM THE SEA AND THE RIVER Dover sole pickled vegetables, orange butter sauce perfumed with fennel Steamed Kamchatka crab Romanov style Сhampagne sauce, salmon caviar Chilean sea bass red caviar, modern bouillabaisse coulis, white kale mousseline Halibut home made squid ink ravioli with prawn & ginger, mussel saffron foam 2 500

11 FROM THE SEA AND THE RIVER Coulibiac of salmon and pike perch white wine-dill sauce Seafood pelmeni Siberian salmon, fragrant herb dumplings, red caviar Steamed Atlantic cod celeriac puree, spinach emulsion 1 700

12 FROM THE LAND Beef Stroganoff strips of fine Prime beef prepared in a rich creamy sauce, beetroot, salted cucumber, mashed potatoes Prime beef slow cooked tenderloin, truffled quinoa cornet, tomato confit, zucchini savarin Rack of lamb celeriac puree, mini vegetables, port wine sauce Milk fed veal fillet panache of baby vegetable bean medley, coriander jus 1 500

13 FROM THE LAND Duck supreme marinated pear, fig galangal chutney, figs jus Chicken cutlet Pozharsky style pan fried minced chicken cutlet in bread croutons, potato, mushroom puree, capers sauce Baked rabbit leg filled with ham, stewed lentils, white wine sauce Beef Stroganoff Beef Stroganoff is a favourite Russian dish following the XIX century family recipe of Baroness Helene de Ludinghausen-Stroganoff donated to the Grand Hotel Europe

14 DESSERTS Grand Hotel Europe Bombe glacee kummel flavoured parfait, diced candied fruit, fresh strawberries 750 perfectly paired with Russian Sparkling wine Temelion Chocolate sphere tender chocolate texture, mango jelly, hot chocolate sauce 650 perfectly paired with Sherry Nectar Pedro Ximenez 390 Arabica light coffee mousse, crispy praline, cinnamon ice cream 650 perfectly paired with Russian Sparkling wine Abrau Durso Rose 600 Charm orange, caramel & chocolate rhapsody, raspberry & chocolate sponge 550 perfectly with Winemaster s Reserve Special Late Harvest Traditional Russian honey cake Medovik 500 perfectly paired with Sweet Fortified wine Muscat White Red Stone, Massandra, Crimea 600 Pairing suggestion elaborated by Evgeniy Lukyanchuk, L Europe Restaurant sommelier.

15 DESIGNED GOURMET 3 courses + 3 paired wines roubles Egg in Egg two eggs filled with truffle flavoured scrambled eggs, salmon caviar (10 g) or Foie gras sauteed raisins, nut crumble, fresh orange Boneless rainbow trout old Russian style baby vegetables, cream sauce or Beef Stroganoff strips of fine beef prepared in a rich creamy sauce, beetroot, salted cucumber, mashed potatoes The Trolley selection of fresh home made pastries