Troekurov

The menu is appropriate for the entourage: here you can also enjoy stroganina made from muksun, beef jellied meat, and mushrooms with onions and sour cream, and Olivier salad according to the recipe of 1864 in the appetizers section. In soups, cream soup with roots with mushrooms and foie gras flaunt on equal ears. For hot, filet mignon with gratin, veal in Burgundy, pheasant, quail, duck breast in tangerine sauce and so on are offered. The bar menu contains a diverse selection of wines, champagne and spirits, including cocktails prepared according to traditional Russian recipes, such as cedar, pickle, rusks on rye moonshine and much more.