Fish platter with different siberian fish

(Nelma, Muksun, Omul smoke-dried, sturgeon from Lena) 80/40 gr.

Venison in assortment

(slices, lunch meat, jerked venison) 60/40 gr.

Brawn liver pie with toasts and pickles

80/20/2 gr.

Fish salad with siberian whitefish in jell and quail egg

230 gr.

Light-salted omul from Baikal with hot potatoes

90/60 gr.

Barguzin river sig with mustard dressing and potatoes

90/60 gr.

Soft light-salted nelma

with roasted beet and green onion dressed with cedar nut oil 80/65/25 gr.

Peled marinaded with red onion and hot potato mash (an old Transbaikal recipe)

60/75/140 gr.

Fishmen soup with nalim and nerfling

300 gr.

Pelmeni with nelma baked with sour cream and cheese

170/100/2 gr.

Roasted vendace

125/40 gr.

Omul stewed in brine a la carte

110/40 gr.

Roasted Grayling from Oba

(cooked or steamed a la carte) 170/40 gr.

Soft Nelma slightly roasted and baked with cream sauce and cauliflower

100/150/125 gr.

Roasted venison sausages with potato chips and red bilberry sauce

160/100/50 gr.

Shashlik of brawn liver with beacon, roasted pumpkin and strawberry sauce

130/100/50 gr.

Venison sirloin in the mousse with cedar nuts, roasted chestnuts and raspberry sauce

100/110/50 gr.

Stewed venison with buckwheat porridge and porcini, cooked in the bear fat

400 gr.

Elk meat fricandels with juniper sauce, garnished with jerky tomatoes and potatoes cherry

140/130/100 gr.

Elk schnitzel with potato babka and berry sauce

cooked in the bear fat 130/130/50 gr.

Red bilberry drink

200 gr.

Raspberry drink

200 gr.

Punch with cherries and strawberries

200 gr.

Taiga tee with balsam

Tea with ginseng and honey