About restaurant

A luxurious spiral staircase leads from the main hall to the second floor. We climb it up to restaurant "Mezonin". Previously, this place was the office of the director, where only very important personalities were invited over. Now the place is occupied by the a la carte restaurant "Mezonin". In the evenings live music can be heard from the balcony through the open doors.

  The space of the restaurant is decorated in the style of the magnificent Russian Art Nouveau: marble furnish, unique antique tableware with gilding, moiré glass, sparkling crystal chandeliers and skillful ceiling painting. Antique furniture is a copy of the Hermitage garniture. All this makes you plunge into the atmosphere of the bourgeois chic of the beginning of the 20th century. The restaurant's halls are ideal for both business meetings and romantic dates. For top-level talks, guests can use the private dining room.

  The pride of the restaurant is a unique menu, which includes dishes of molecular cuisine.

Book a table or order an event: +7 (962) 684 99 90

menu

Cold starters

Slices of frozan reindeer meat with tomato and capers tartare
600
Halibut tartar with red caviar
650
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
900
3 canapés with black sturgeon caviar
1300
Oysters from our aquarium

Hot starters

Poached egg on a barley groats a la russe with mushrooms and demi-glace sauce
500
Oysters baked with cheese
550
Black tortellini with chopped scallop in white wine sauce
600
Sturgeon mousse with crunchy toasts
600
Scallops with orange sauce and caramelized grapefruit pieces
750
Pancakes with sturgeon caviar, trout caviar and amber trout caviar
4500

Salads

Warm salad with fennel, tomatoes and bell pepper
500
Seasonal salad with cheese mousse
600
Duck breast salad with candied apples
700
Slices of slightly smoked tuna with new vegetables and almond dressing
900
Altai crayfish with crab meat and carrot puree
1000
Alaska king crab salad with orange and citrus caramel
1100
Olivier ala‘’Noble’’ salad with sterlet
1100

Molecular Gastronomy

Gazpacho soup with tomato sorbet
550
Pumpkin cream soup with crab
750
Carpaccio of scallops with oyster sorbet
900
Sous-vide duck brest with antonovka apple
700

Soups

Vegetable consommé with crunchy bread twill
600
Crème-borsch with Antonovka apple and goat cheese
700
Fish soup with crayfish meet
700
Cream soup with salmon and crab meat
800
Creamy bisque soup with Alaska king crab and alder tree smoke
800

Hot courses

Baked zucchini with forest mushrooms and tofu cheese
800
Duck breast served with creamy mashed potato and cranberry marmalade
1200
Cod fillet with garnish of quinoa with champagne sauce
1200
Dorado covered with mushrooms and warm spinach
1200
Halibut fillet with vegetable ratatouille served mashed potatoes with wasabi
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
Venison a-la Stroganoff with grilled vegetables
1100
Beef stroganoff, served with creamy potato puree
1500
Veal cheeks with beans and red wine sauce
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

Desserts

«Cheesecake» Dessert with almond cake base, white chocolate and cream cheese mousses, lime and raspberry marmalades
400
«Sigliera» Duet of nut and cream mousses, cherry marmalade and chocolate cake base
400
«Lemon tart» Sweet and sour dessert with lemon cake base, vanilla and lemon creams and lemon marmalade
400
«Poseidon» Dessert with caramel and dark chocolate mousses, praline, hazelnut, white chocolate and crispy waffles
400
«Royal» Almond tart with dark chocolate mousse and praline with waffle and hazelnut
400
"Blueberry night" Light berry mousse with passion fruit ice-cream
400
«Kupetz Eliseevs ice-cream in a range»
400
Cold starters
Hot starters
Salads
Molecular Gastronomy
Soups
Hot courses
Desserts

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