Salad with beef tongue, quail, langoustines, quail eggs and red caviar
Earl Orlov Salad is a collective image of Count Grigory Orlov's character, through the culinary art lens, combining boldness bordering on refinement of flavors in the seafood and meat symbiosis. 300 g

The Empress Catherine the Great did not conceal her preferences.
An interesting story tells how once after a quarrel she went to reconcile with Lomonosov, who was dining at the time.
Mikhail Vasilyevich (Lomonosov) invited her to the table and regretted that his meal - the sour shchi- was far from being royal.
Catherine replied that she loved the dish very much. 300g

Fried wild boar dumplings served with sour cream.
Fried self-made dumplings stuffed with wild boar meat were a favorite food of Emperor Nicholas II. 200g

Stewed pork neck glazed with dark beer sauce with horseradish mousse and baked sweet potato. 350/50/60 g

It's a favorite meal of Alexander III. The emperor loved light Russian specialties: shchi, cutlets, fish soup, curdled milk, stew, sour milk-based okroshka, soaked apples and boiled potatoes with fried fish, caught by him during Finnish fishing, however, during his working trips to Moscow Alexander III enjoyed piglet with horseradish.

Bear brisket served with lingonberry sauce and pickled fern.

Alexander II was a passionate hunter and took great pleasure in dining outdoors. The dinners were organized in a simple way: everyone, including the emperor, ate standing or sitting on a stump, but the meal itself was served on starched white tablecloths and luxurious porcelain dishes.
The favorite meal of Alexander II was barbecued bear meat.

Apple strudel

Catherine the Great brought her European gastronomic habits, which she had imbibed from her childhood. Those included a classic Berlin strudel and the strongest morning coffee.

5 pickles served with a shot of vodka.

The diet of Tsar Nicholas I was spartan: throughout his life, he loved buckwheat porridge, shchi and pureed potato soup. Every night he dined with pickles and tea: these were his main gastronomic obsession he could not live without, having five pickles brought him daily.

These cutlets were mentioned and written about by famous writers: Pushkin, Zhukovsky, Turgenev, Aksakov, Gogol, Belinsky, Ostrovsky and many other visitors of Pozharsky's hotel in the XIX century who traveled through Torzhok; they were also the authors of numerous cookbooks, manuals and guides published in that century.
It is believed that the recipe for these cutlets was invented while Nicholas I, the Emperor, was staying at the Pozharsky hotel. He ordered cutlets. In the early 19th century, they were made with beef. However, there was no meat in the kitchen.
Then Daria Pozharsky made chicken cutlets and dipped them in white breadcrumbs. The distinguished guest loved it. The chicken cutlets were juicier and cheaper, so the recipe gained popularity quickly.

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Mixed salad with grilled cheese, glazed pear stewed in champagne with berry sauce. 150 g

Lettuce leaves with cherry tomatoes and salmon in cream sauce. 220 g

Beef tenderloin salad, fresh lettuce leaves, sweet pepper confit and fresh pea pods. 190 g

Fresh vegetables with Romano lettuce leaves, olives, cheese spheres and "ground" of olives. 200 g

Bone marrow on a piece of black bread. 350 g

125 g

Wild mushrooms in cream sauce 100 g

Ravioli stuffed with scallops and shrimps in Pecorino cream sauce and red caviar. 110/80/15 g

Crispy veal pancakes fried in stewed butter
230 g

An unusual borscht with beef served with bacon and garlic donuts. 250/20/60/30 g

Soup with peeled tomatoes, quinoa, leeks and turkey meatballs. 340 g

Salmon steak in ginger marinade. 170/40/15 g

Risotto with scallop and spinach. 130/100/10 g

Served with fried potatoes and spinach. 70/100/20 g

Thin slices of venison fried with paprika, sesame oil and cream sauce served with cherry potatoes and beetroot. 200/100 g

Baked quail with stewed carrots and honey sauce. 250/100/50 g

Farm chicken breast with pureed turnip and garlic confit. 200/150/30 g

Farm duck with cherry sauce and smoked sour cream. 250/50 g

Wild boar dumplings in veal broth and spruce oil. 200 g

Stewed veal cheeks served with pearl barley and dried tomatoes. 110/200/100 g

300/100/80 g

Tenderloin from the skirt of a grain-fed bull. 360 g

Beef belly steak, sliced across the fibers with chimmichuri sauce. 300 g*/60 g

Juicy steak made from a thick edge of grain-fed beef and wonderful Jack Daniels sauce. 280 g*

Beef steak haché of grain-fed beef with toast of crunchy wheat bread. 260 g

Juicy pork neck kebab with tomato sauce and salad of baked vegetables. 180 g

Chicken breast kebab with tomato sauce and baked vegetable salad. 190 g

Delicious rack of lamb with mini potatoes and cherry tomatoes served with chimichurri
sauce. 200/110/40 g

Served with poached egg and cherry potatoes. 350 g

Rotini with tomato sauce and homemade meat meatballs. 250 g

Spaghetti with mushroom sauce, wild mushrooms and truffle dressing. 250 g

Cabbage fried in josper with sweet chili dressing and sour cream. 150/30 g

Pureed parsnip with pike caviar. 150 g

220 g

150 g

150 g

200 g

150 g

160/15 g

60 g

100 g