About restaurant

On the second floor of Eliseevsky shop, instead of former director’s office, where very important persons were received, locates a la carte restaurant Mezzanine. The space just for several tables is designed in the style of Russian Empire: sparkling crystal chandeliers, sophisticated ceiling paintings, antique furniture, unique old-time dishes coated with gold, moire glasses – all this creates an atmosphere of bourgeois chic of the beginning of the XX century.
Restaurant rooms are perfect for business meetings as well as for romantic dates. High level of service corresponds to the level of the restaurant: Mezzanine waiters demonstrate immaculate etiquette, are attentive and obliging to guests. The menu, made by Michelin-starred French chef Julienne Lasheno, abounds with fine dining masterpieces. All dishes are served with best wines and complemented by exquisite desserts from the Pastry Chef.
Book a table or order an event: +7 (962) 684 99 90

 

menu

Salads

Seasonal vegetable salad with cheese mousse
600
Warm vegetarian salad
600
Duck breast salad with candied persimma
700
Slices of slightly smoked tuna with new vegetables and almond dressing
900
Alaska king crab salad with orange and citrus caramel
1000
“Noble” salad with sterlet
1100

Cold starters

Slices of frozan reindeer meat with tomato and capers tartare
600
Reindeer tar-tar with emerald chips with cranberry sauce
650
Gravlax salmon on a rice toast with beetroot ice-cream and Dijon mustard dressing
750
Scallop Carpaccio with ratte potatoes and Toscana olives
800
Plate of gourmet cheeses
850
Fish appetizer ala Tsar, served with Borodino bread toasts and a glass of icy vodka
1100
3 canapés with black sturgeon caviar
1300
Oysters from our aquarium

Molecular Gastronomy

Gazpacho soup with tomato sorbet
550
Pumpkin cream soup with crab
750
Scallop pebbles with new potatoes sauce and parsley juice
900

Hot starters

Poached egg on a barley groats a la russe with mushrooms and demi-glace sauce
450
Oysters baked with cheese
550
Cancelloni with Camchatka crab and saffron sauce
600
Sturgeon mousse with crunchy toasts
600
Sous-vide duck brest with antonovka apple
700
Scallops with orange sauce and caramelized grapefruit pieces
750
Pancakes with sturgeon caviar, trout caviar and amber trout caviar
4500

Soups

Vegetable consommé with crunchy bread twill
600
Eggplant cream soup with crispy bacon
600
Crème-borsch with Antonovka apple and goat cheese
700
Creamy bisque soup with Alaska king crab and alder tree smoke
800

Hot courses

Eggplants stewed with tomatoes a la Russe
1100
Duck breast served with creamy mashed potato and cranberry marmalade
1200
Dorado covered with mushrooms and warm spinach
1200
Quail with mashed green peas, served with dauphine potatoes in Eliseevsky style
1400
Halibut fillet with vegetable ratatouille served with tomato grissini
1400
Roast starlet fillet with cream sauce from black caviar, served with cream celery puree
1800
Alaska king crab bavaroise with porcini cappuccino and parmesan stone
2100
The batonnet - cut venison with stir-fry vegetables and piquant sauce 1100
1100
Reindeer beef stroganoff with grilled vegetables
1500
Beef stroganoff, served with creamy potato puree
1500
Veal cheeks stewed with glazed vegetables and horseradish mousse
1600
Spicy steak with cowberry-juniper sauce and green beans
1700
Reindeer steak with juniper sauce and mashed red bilberry, served with red beans
1800

dishes from the chef

Veal salad with flavourous herbs
600
Mushroom soup with porcini, chanterelle and morels
600
Reindeer tar-tar with emerald chips with cranberry sauce
650
Creamy crab with warm spinach
1100
3 canapés with black sturgeon caviar
1200
Rabbit aspic with horse radish ice-cream
400
Truffle potato salad with whitefish
500
Dorado covered with mushrooms and warm spinach
1200

Desserts

"Cheesecake" served with raspberry sorbet and lime merengue
400
"Sigliera" Vanilla-chocolate dessert with vanilla ice-cream and nuts
400
"Lemon tart" Served with chocolate, passion fruit puree and ginger ice-cream
400
"Poseidon" Chocolate and caramel dessert with nuts and a crispy waffle
400
"Royal" Almond tart with dark chocolate
400
"Blueberry night" Light berry mousse with passion fruit ice-cream
400
"Napoleon praline" Traditional dessert with crunchy puff paste and custard
400
"Kupetz Eliseevs ice-cream" Chocolate, cream, banana, ginger, raspberry ice-cream
400
Salads
Cold starters
Molecular Gastronomy
Hot starters
Soups
Hot courses
dishes from the chef
Desserts

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