caviar - ginzaen.ginza.ru/assets/files/20190501/49b7721046ce15ab... · caviar sadovaya st., 12 •...

T S A R ’ S

HER ALDM O N D A Y – S U N D A Y F R O M 1 2 : 0 0 T I L L T H E L A S T G U E S T

M AY 2 0 19 S A D O VAYA S T . , 1 2

C AV I A R

Sadovaya st., 12A DDR E S S•H

OUSE HISTORY•

A restaurant with a royal name is located in a historic building. An elegant house number 12 on Sadovaya street with four impressive

colonnades was popular between the creative professionals of the past. The legendary building was built in 1750-es according to the project of

famous architect A.F. Kokorinov. In 1809 the architect S.P. Bernikov significantly changed the exterior of the building. The facade has gained its fame for a portico of ionic columns. There was a theatre in the house — the theatre of miniatures Pavilion de Paris. Evening parties of high society

continued with the ballet, and artists of various genres entertained the guests. Poems flowed into the hall from the stage, read by the beginner poets who became classic later. Brusov, Beliy, Verlaine headed the constellation of talents. Even Vertinsky debuted in Pavilon de Paris.

Drinks of your choiceVodka . . . . . . . . . . . . . 50 ml

Champaigne . . . . . . . . . . . 100 ml

Still water . . . . . . . . . . . 250 ml

Cranberry drink . . . . . . . . .150 ml

Served with fritters,rye toasts and sour cream

Beluga caviar . . . . . . . . . . . 10 g

Sturgeon caviar . . . . . . . . . . 10 g

Sterlet caviar . . . . . . . . . . . 10 g

CA

VIAR TASTING

6 90 0for one person

Lactose free dish.Please tell your waiter if you have any food allergy. All prices are in rubles and include VAT. The prices are specified in rubles including VAT.

10% service charge of the total bill amount is included for the groups of 6 persons or more. This brochure is an advertising material. The price list with output weight and energy value is on the consumer information board. Available upon the first request.

INSTRUCTIONS FOR CONNECTING TO WI-FIAt primary registration enter the phone number on a starting page in the international format into the Wi-fi networks + country code – city code – phone number. For Russia it must look as follows: +7-xxx-xxx-xx-xx, for the USA +1-xxx-xxx-xx-xx, for Germany +49-xxx-xxx-xx-xx. After you have entered the phone number, press the Receive a Code button. In reply you will get the authorization code by SMS. Enter this code into the input line.

After that open the browser and go to any page, during the transition advertisement will be shown. On the page of advertizing there is a Be Connected to the Internet button, press this button to start using Wi-fi. The page of advertizing is shown every two hours. If the guest has already been connected to the Wi-fi network before, then it isn’t necessary to enter a phone number and a code, just open the browser, watch advertisement and press «To be connected to the Internet». WhatsApp, Viber services, etc. may not work until you open the browser and watch advertisement.

C A V I A R

STURGEON1500

C A V I A R

BELUGA4700

10 g 10 g

C A V I A R

PIKE120

10 g

C A V I A R

ATLANTICSALMON

250

C A V I A R

STERLET2600

10 g 10 g

2

Russian beetroot saladVinegret with Baltic sprat

Julienne with crab Pozharskaya with fried potatoesand mushroom sauce

S P EC I A L I T I E S O F T HE HOU S E

490 990 1290



AT A N Y T I M E

BREAKFAST

L A D I E S A ND GEN T L EMEN

for

PORRIDGES(350 g)

Buckwheat

Oat

SemOlina

Rice

350

millet with pumpkin

390

The restaurant of Russiancuisine «Tsar» invites you forthe breakfast — nourishing,tasty and at any time. Millet

porridge with pumpkin,chicken liver pate with toast,

crepes with cottage cheeseand strawberry jam, cheesepancakes with condensed

milk, cherry dumplings and patties with various fillings — bon appetit!

OMELETTES(300 g)

with ham, cheeSeand tOmatOeS

490

(300 g) with avOcadOand tOmatOeS

490

(292 g) Omelette with SOft-Salted SalmOn and cReam cheeSe

590

CREPESAND CHEESE

PANCAKES(290/70 g)

with cOttage cheeSeand StRawBeRRy jam

450(285/50 g)

with meat and SOuR cReam

520(240/50 g)

cheeSe pancakeSwith SOuR cReam

490

fRied eggS(80 g)

290

egg Benedict withBacOn and tOmatOeS

(200 g)

490

egg Benedict with SalmOn and avOcadO

(200 g)

550

P I C K L E S

COLDstarters

Soft-salted cucumbers . . . . . . . . . . . . . . . . . (140/2 g) 390

Pickled cucumbers from oak barrels . . . . . . . . . . (140/2 g) 390

Marinated cucumbers . . . . . . . . . . . . . . . . . (140/2 g) 390 Sauerkraut with cranberries . . . . . . . . . . . . . . (143/1 g) 390

Gurian Cabbage . . . . . . . . . . . . . . . . . . . . (145/1 g) 390

Soft-salted tomatoes . . . . . . . . . . . . . . . . . . (140/2 g) 390

White mushrooms with sour cream . . . . . . . . . (130/40/7 g) 560

Pickled porcini mushrooms . . . . . . . . . . . . . . (140/1 g) 590

Saffron milk cap mushrooms with sour cream . . . . (140/40/7 g) 620

Assorted pickles . . . . . . . . . . . . . . . . . . . (580/5/3 g) 1300Salted cucumbers, pickled cucumbers from oak barrels,sauerkraut with cranberries, Gurian cabbage

Vegetarian dish. Lactose free dish.Please tell your waiter if you have any food allergy. All prices are in rubles and include VAT. The prices are specified in rubles including VAT.


3

Warm roast beef with cheese and Southern tomatoes 650

Assorted pickles: Salted cucumbers, pickled cucumbersfrom oak barrels, sauerkraut with cranberries, Gurian cabbage

1300

Chicken liver pate with toasts . . . . . . . . . . . (100/20/30/7 g) 450

Frozen salty lard with garlic . . . . . . . . . . . . . . . (110/43 g) 490

Spread of roasted eggplant with wheat toasts . . . . (150/20/5 g) 490

Chicken roll with prunes . . . . . . . . . . . . . . . . (100/5 g) 540

Cod under marinade . . . . . . . . . . . . . . . . . . . (190 g) 550

Smoked whitefish . . . . . . . . . . . . . . . . . . . (170/3 g) 580

Double herring with young potatoes . . . . . . . (160/200/95/3 g) 590

Homemade baked ham with fresh vegetables . . . . (100/87/30 g) 590

Jellied meat with horseradish and mustard . . . . . (220/60/10 g) 650

Assorted fresh vegetables . . . . . . . . . . . . . . . (322 g) 650

Veal tongue with horseradish . . . . . . . . . . . . (120/45/30 g) 650

Warm roast beef with cheese and Southern tomatoes . . . . . (220 g) 650Beef, tomatoes, mozzarella, pesto, herbs, balsamic

Salted Atlantic salmon . . . . . . . . . . . . . . . . . (80/25 g) 690

Beef tartar with toasts of Borodinsky breadand white milk mushrooms . . . . . . . . . . . . . . . . . (195 g) 690

Salmon tartar with avocado mousse . . . . . . . . . . (170/50/5 g) 790Marinated salmon with avocado mousse and rye croutons

Cheese plate . . . . . . . . . . . . . . . . . . . . . (160/90/50 g) 1300

Meat plate . . . . . . . . . . . . . . . . . . . . (320/141/30 g) 1650Veal tongue, baked ham and chicken roll with prunes

Fish plate . . . . . . . . . . . . . . . . . . . . . (210/50/1 g) 1850Soft-salted Atlantic salmon, cold smoked halibutand cold smoked whitefish

Frozen salty lard with garlic 490

Double herring with young potatoes 590

traditional

Potatoes with smoked salmon,

red caviar and sour cream . . . . . . . . . . . . . . . . (220/4 g) 550

Warm salad with veal . . . . . . . . . . . . . . . . . . (210/2 g) 790Boiled potatoes, eggplant, cherry tomatoes, slices of veal,

coriander, mustard, mayonnaise

With crab and poached egg . . . . . . . . . . . . . . . . (280 g) 990Fresh tomatoes, cucumbers, radishes, dill, sour cream,

poached egg, crab fillet

Beetroot salad . . . . . . . . . . . . . . . . . (160/12/10/2 g) 290Beets, Dijon mustard, olive oil, pine nut, basil, arugula, garlic

Fresh vegetables . . . . . . . . . . . . . . . . . . (190/2 g) 360Fresh cucumber, tomatoes, radishes, herbs, fragrant oil

Spring with poached egg . . . . . . . . . . . . . . . . (260 g) 390Romain Lettuce, cucumber, radishes, green onions, egg, sour cream

With burbot liver and sweet onion . . . . . . . . . . . (190/4 g) 450 Burbot liver, egg, potato, onion, mayonnaise, red caviar Dressed herring . . . . . . . . . . . . . . . . . . . . . . (310 g) 490Roasted beets, potatoes, carrots, egg, mayonnaise,lettuce salad, herring, red caviar

With pickled porcini mushrooms . . . . . (200/1 g) 450

With veal . . . . . . . . . . . . . . . .(200/20 g) 590

With crayfish tail . . . . . . . . . . . . . (200/30 g) 750

With smoked sterlet . . . . . . . . . . . (200/40 g) 750

V INEGRE T With tomatoes and red onion . . . . . (180/1 g) 340

Classic . . . . . . . . . . . . . . . . (180/1 g) 370

With Atlantic herring . . . . . . . . . . . (250 g) 450

With Baltic sprat . . . . . . . . . . . . . . (260 g) 490

SALADS4



Salad of potatoes with smoked salmon, red caviar and sour cream550

Dressed herring490

RU S S I A N S A L A D

Russian salad with crayfish tail750

Classic vinegret370

overseas

Salad of asparagus with smoked cheese560

Greek salad . . . . . . . . . . . . . . . . . . . . . . . . (255 g) 450Tomatoes, sweet pepper, cucumber, feta cheese,red onion, oregano, mustard and olive oil

Salad of asparagus with smoked cheese . . . . . . . . . . . (155 g) 560Boiled asparagus, fresh cucumbers, Frise leaves, capers,smoked cheese, cherry tomatoes, lemon juice and olive oil

Caesar salad with chicken . . . . . . . . . . . . . . . . . (205 g) 590Romaine lettuce, cherry tomatoes, croutons of white bread,Caesar sauce, parmesan and grilled chicken breast

Caesar salad with prawns . . . . . . . . . . . . . . . . . (225 g) 690Romaine lettuce, cherry tomatoes, croutons of white bread,Caesar sauce, parmesan and grilled tiger prawns

Arugula salad with prawns . . . . . . . . . . . . . . . (180 g) 720Arugula, cherry tomatoes, avocado, grilled tiger prawns,olive oil and balsamic vinegar

Crab salad with grilled marrow,arugula, avocado and pickled tomatoes . . . . . . . . . . . (170 g) 950

SALADS 5

Crab salad with grilled marrow, arugula and pickled tomatoes950

Emperor and Autocrat of All Russia Alexander I loved Russian cuisine so dearly that he didn’t go overseas without his own

chef suite. Once, during a business trip to France, the famous French chef Antoine Careme gave a glance at the kitchen where Russian chefs worked. Watching the work of foreign chefs, Antoine got interested in cooking the unfamiliar salad: of boiled beetroots, potatoes, onions, carrots, pickles and sauerkraut. Seeing the finished dish sprinkled with vinegar, Careme, pointed at it and asked: «Vinaigre»? («vinegar» in French). Russian chefs did not understand French at all but nodded in

H I S T OR Y O F V INEGRE Taccordance, muttering «oui, oui, vinegret.» So this dish appeared on the royal menu. Going beyond the royal court, it has become a familiar snack of Russians in a short time.



HOT

Mushrooms in sour cream . . . . . . . . . . . . . . . . . . . .(120/30/1 g) 490

Potato pancakes with bacon . . . . . . . . . . . . . . . . . . .(210/50/2 g) 490

Stuffed meat with mushroom sauce . . . . . . . . . . . . . . .(180/30/1 g) 750

Marrow pancakes with soft-salted Atlantic salmon . . . . . . (210/60/50/5 g) 850

Julienne with crab and mushrooms . . . . . . . . . . . . . . . (160/30 g) 990

Crepes with red caviar . . . . . . . . . . . . . . . . . . . . . (135/50/50 g) 990

Royal crepes . . . . . . . . . . . . . . . . . . . . . . . . (135/25/50 g) 4500Black caviar, pancakes and sour cream

With potatoes . . . . . . . . . . . . . . (38 g) 90

With egg and green onion . . . . . . . . (40 g) 90

With cabbage. . . . . . . . . . . . . . . (37 g) 90

With porcini mushrooms . . . . . . . . (38 g) 110

With meat . . . . . . . . . . . . . . . (38 g) 120

Pie with fish . . . . . . . . . . . . . . (36 g) 120

P E LMEN I

DUMP L I NG S

U nique Russian imperial cuisine restaurant «Tsar» has gained great rec-

ognition not only from the citizens of St. Petersburg, but also from the guests of the city. «Tsar» has long been a favorite place for the stars of the Western film industry, show business and sports. Antonio Banderas, Dan-iel Radcliffe, the former German Chancellor Gerhard Schroeder and his family, Monica Bellucci, Leonardo DiCaprio and other celeb-rity guests who come to our city, make sure to visit the “Tsar” restaurant. It is only here, in the heart of St. Petersburg, we offer delights and traditions of the Tsarist Russian cuisine.

FAMOUS GUE S T Sof «Tsar» restaurant

starters

P A T T I E S

With guinea fowl and porcini mushrooms in a broth (170/130/50 g) 650

With duck . . . . . . . (220/30/5 g) 690

With deer meat . . . . (190/50/50 g) 690

With lamband onions . . . . . . (155/50/10/5 g) 690

Siberian . . . . . . . . (210/50/1 g) 790

With the king craband three kinds of fish . . . (195/100 g) 990

Stuffed meat with mushroom sauce750

Potato pancakes with bacon490

With the king crab and three kinds of fish990

(215/50 g)With cherries

490

(185/50/1 g)With potatoes

490

(215/35/50/1 g)With cheese

490

6

Please tell your waiter if you have any food allergy. All prices are in rubles and include VAT. The prices are specified in rubles including VAT. 10% service charge of the total bill amount is included for the groups of 6 persons or more. This brochure is an advertising material. The price list with output weight and energy value

is on the consumer information board. Available upon the first request.

Marrow pancakes with soft-salted Atlantic salmon850

Pickle Leningrad soup . . . . . . . . . . . . . . . . . . (400/50/2 g) 390

Chicken broth with noodles and giblets . . . . . . . . . . .(400 g) 410

Pea soup with smoked bacon and croutons . . . . . . . (350/10 g) 420

Fresh sorrel soup with chicken and egg . . . . . . . . . . (380/50 g) 490

Royal fish soup . . . . . . . . . . . . . . . . . . . . . . (380 g) 520

Peasant-style soup with sauerkraut with mushrooms . . . . (400/50 g) 550

Porcini mushroom soup . . . . . . . . . . . . . . . . . (350/50 g) 560

Borsch with veal and garlic fritters . . . . . . . . . . . (400/50/50 g) 590

Meat solyanka . . . . . . . . . . . . . . . . . . . . . . (420/50 g) 650

SOUPS 7



I n 1833, Knyaz Alexei Fedorovich Lvov accompanied Nikolay I during his visit to Austria and Prussia, where the emperor

was everywhere greeted with the sounds of English march. The tsar listened to this melody of monarchical solidarity without enthusiasm. On his return he commissioned to Lvov as the closest musician to compose a new national anthem. Lvov composed the music, and Vasily Zhukovsky (not without the help of Alexander Pushkin) wrote the lyrics. Once during a gala dinner with the tsar’s family, Knyaz Lvov decided to surprise the emperor. Suddenly, at exactly 9 p.m.

musicians interrupted their music with loud march. Alexandra Fyodorovna looked at spouse in horror, children fidgeted in their seats. Knyaz Lvov expected a storm. However, the Emperor did not bother: he slowly stood up, carefully listening to the sounds of the anthem, and then he nodded and applauded. Since then, the anthem has been officially recognised. Nikolay I liked it so much that it began to be played everywhere. We honor tradition — that is why every day at 9 p.m. at the restaurant «Tsar» in expectation of the imperial visit, you can listen to the legendary musical historicism.

Porcini mushroom soup560

Borsch with veal and garlic fritters590

H I S T OR Y O F A N T HEM

Pickle Leningrad soup390

Liver Stroganoff with mashed potatoes . . . . . . (200/200/50 g) 1320

Baked chicken . . . . . . . . . . . . . . . . (300/180/60 g) 1350

Veal liver with mashed potatoes . . . . . . (140/170/50/30 g) 1390

Beef Stroganoff with fried potatoes . . . . . . . (200/200/40g) 1650

Duck breast with stewedsauerkraut and wild berry sauce . . . . . . . . . (170/180/30/2 g) 1690

Venison with cranberry sauceand roasted young potatoes . . . . . . . . . . .(120/150/60/1 g) 1750

MEAT DISHEShot

T his dish can be found under the name «meat Stroganoff» or «Beef a la Stroganoff.» It is a popular meat dish served both in cafeterias and restaurants. It became the part of

world restaurants’ menus after World War II as a “Russian cuisine dish”, though it’s not really such. Beef Stroganoff is not a national or folk dish: it was invented. Dish received its name in honor of Count A.G. Stroganov (1795-1891). He was a very rich man, and according to the custom of the nobles he held in Odessa so-called open table. This meant that anyone well-dressed and well-educated could go for the lunch directly «from the street». Specially for such “open tables” one of the count’s cooks invented this peculiar Franco-Russian dish. Such dish with good taste qualities could be easily divided into portions and met the required standards. Odessans made it an all-Russian dish, named it and included into the cookery books. Firstly, the meat is slightly tenderized as a whole piece, then cut crossgrain into rectangular pieces 5-6 cm long and 1 cm wide and, finally, sliced into even smaller pieces of 1 cm. Then, the meat pieces are floured and roasted over high heat with onion rings bedded on the pan. When the meat becomes shiny, it is placed into a stewpan, added with sour cream and tomato sauce, stewed for 30 minutes. It is served with deep fried potatoes.

HISTORY OF BEEF STROGANOFF

8



Duck breast with stewed sauerkraut and wild berry sauce1690

Veal liver with mashed potatoes1390

Baked chicken1350

FISH DISHES

Smoked Sterlet’s back with light mashedpotatoes and Rassol sauce

3490

S IDE D I S HE S Basmati rice . . . . . . . (180/1 g) 190

French fries . . . . . . . . (120 g) 200

Mashed potatoes . . . . . . . (200/2 g) 200

Young potatoesbaked in herbs . . . . . . . . (150/2 g) 200

Fried potatoes . . . . . . (200/2 g) 220

Buckwheat with thyme and garlic . . . . . . . . . . . .(250 g) 350

Buckwheat with friedporcini mushrooms . . . . . . .(250 g) 390

Stewed sauerkrautwith smoked bacon . . . . . . . (180 g) 390

Steamed vegetables . . . . (180 g) 420

Grilled vegetables . . . . . (210 g) 450

Potatoes friedwith porcini mushrooms . . . .(290 g) 450

hot

Crab phalanges in the shell with a salad of fresh vegetables4500

Grilled halibut with mashed potatoes and basil1550

9

Fillet of rainbow trout with youngboiled potatoes and creamy sauce . . . . . . . (200/220/50/70/7 g) 1550

Smoked Sterlet’s back with light mashedpotatoes and Rassol sauce . . . . . . . . . . . . (250/300/70/52 g) 3490

Crab phalanges in the shellwith a salad of fresh vegetables . . . . . . . . . . (125/100/70 g) 4500

Carp fried with sour cream . . . . . . . . . . . . . . (250/30/2 g) 990

Polish-style pike perch filletwith mashed potatoes . . . . . . . . . . . . . (150/200/60/40/1 g) 1190

Steamed salmon with light Italianmashed potatoes and spinach sauce . . . . . . (120/210/40/70/6 g) 1490

Grilled halibutwith mashed potatoes and basil . . . . . . . . . (160/200/30/5 g) 1550



CUTLETS

WH Y C H I C K EN K I E VI S C A L L E D K I E V ?

10



Pozharskaya with fried potatoesand mushroom sauce . . . . . . . . . . . . . (190/200/50/2 g) 1290

Goose with stewed sauerkrautand cranberry sauce . . . . . . . . . . . . . . (150/180/30/1 g) 1350

Moose, stuffed with sauerkrautand wild berry sauce . . . . . . . . . . . . . (150/200/30/5 g) 1390

Chicken chops with mashed potatoesand pickled cucumber . . . . . . . . . . . . . . (150/200/35/1 g) 750

Pike cutlets with celery mashed potatoes . . . . (170/200/40 g) 790

Pike perch and crab with basmati rice . . . . . (170/150/40/2 g) 1190

Chicken Kiev with fried potatoesand mushroom sauce . . . . . . . . . . . . . (190/200/50/2 g) 1250

Goose with stewed sauerkraut and cranberry sauce1350

Pike cutlets with celery mashed potatoes790

Moose, stuffed with sauerkraut and wild berry sauce1390

Chicken Kiev with fried potatoesand mushroom sauce

1250

This delicious cutlet has such a bun-dle of original stories that any his-torian would envy it! For example,

French gentlemen passionately argue that the recipe of this cutlet was taken from their homeland to Russia during the reign of Elizaveta, and so it took root on Russian soil. At the end of the war with Napoleon, all the French became undesir-able, so it was decided to rename the cut-lets into «Michael» in honor of the rich restaurant near the Mikhailovsky Palace,

where they were served. After the revo-lution these cutlets were forgotten, and remembered only when Ukraine revived the cooking tradition — that was the time when the name «Chiken Kiev» was given. Americans have their own opinion on the dish origin: they claim to be the authors of the recipe, and call it «Kiev» because it is a favorite dish of Ukraine immigrants. No one knows for sure where the truth is but one can only enjoy this tasty dish!

Guriev pancakes, sturgeon caviar,

salmon roe sour cream, chopped spring

onions with hard boiled eggs,

champagne 100 ml

Russian salad with veal, vinegret with Baltic

sprats, crab with pike roe

Siberian dumplings, dumplings stuffed with

three kinds of fish, dumplings with potatoes

Borsch with veal, garlic bun and sour cream

Napoleon cake,

herbal vodka infusion, 30 ml

Tea/Coffee (to choose)

Mineral water RusseQuelle, 500 ml

Beef Stroganoff with fried potatoes •

Chicken Kiev with fried potatoes and

mushroom sauce • Lightly smoked sterlet

with mashed potatoes and pickle juice sauce

Lemon-Lime sorbet

TASTING dishes

Ladoga whitefish1450

CHARCOAL

SHISH-KEBABS

11



Chicken . . . . . . . . . . . . . . . . . . . . (170/280/60 g) 850

Pork . . . . . . . . . . . . . . . . . . . . . . (180/280/60 g) 950

Lamb chops . . . . . . . . . . . . . . . . . (190/280/60 g) 2490

Veal on the bone . . . . . . . . . . . . . . . (170/285/60 g) 2590

Dorado . . . . . . . . . . . . . . . . . . . (220/60/70/5 g) 1090

King prawns . . . . . . . . . . . . . . . . . (160/50/70/1 g) 1350

Ladoga whitefish . . . . . . . . . . . . . . (250/150/50/2 g) 1450

Salmon . . . . . . . . . . . . . . . . . . . . (160/70/1 g) 1490

Rack of lamb . . . . . . . . . . . . . . . . . (175/75/35/2 g) 2690

Ribeye steak . . . . . . . . . . . . . . . . . . . (255/1 g) 3500

With fresh vegetables with herbs,

baked potatoes and tomato sauce

set

START

1th COURSE

2th COURSE

3th COURSE

5th COURSE

SET ALSO

INCLUDES:

4th COURSE(To choose from)

SET PRICE

• 9900 •

Tasting set 9900

BANQUET

DE L I V E R Y

+7 (812 ) 9 45 -5 9 -25

and dishes for orderingOF F E R

Canapes in assortment . . . . . . . . . . . . 200

Stuffed duck . . . . . . . . . . . . . . . 6000

Coulibiac . . . . . . . . . . . . . . . . . . 6000

Stuffed perch . . . . . . . . . . . . . . . . 7000

Stuffed goose . . . . . . . . . . . . . . . 8000

Stuffed sterlet . . . . . . . . . . . . . . . 14000

Leg of lamb with vegetables . . . . . . . 15000

Baked salmon . . . . . . . . . . . . . 16000

Stuffed porkling . . . . . . . . . . . . 20000

Cake . . . . . . . . . . . . . . . . (1000 g) 3000

T hat’s not for nothing that people say: «Russian feast — for

the whole world!» Splendour could hardly compare with the imperial parties. Visitors, especially from overseas, were impressed with the sight of whole-fried deer carcass on large trays, the two-meter sturgeon or a couple of hundred quails, or simply sugar loaf weighing several pounds. Dishes were exhibited in a huge hall in several rows,

and the servant would announce loudly: «Your Majesty! Dinner is served!» The Emperor traditionally sat on an elevated site, brothers or Metropolitan were sat next to him, then the nobles, the officials, the valiant warriors and other courtiers. These luxurious banquets were not uncommon, but each time they were venerated as event and a real nosh-up.

12



Stuffed perch7000

Leg of lamb with vegetables15 000

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