"Helmut' s  Special"

Helmut' s  Special

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HOT ENTREE

At formal lunches it was common to serve hot "opening the meal" entree of fish, fowl or meat necessarily with a couple of exquisite souses and delicatessen garnishes. At very special lunches there would be several hot etrees between the main courses. Fish entree would be served with white wines, and meat entree would go with red Bordeaux.

 

Sterlet in champagne

720  rub.

Melting in the mouth Tzar of fish in a vegetable necklace.
Sterlet was considered the best fish of the Russian cuisine. T. Gautie in his "Trip to Russia" put out in Paris in 1867 wrote -"Outside Russia this is an unknown gastronome phenomenon even on the most exquisite tables. And I must admit sterlet ijustify it's reputation … a dish of sterlet deserves attention of the most refined gourmet. One little piece of Volga river sterlet on an elegant fork is worth a trip". Sterlet in champagne is one of the best ceremonial dishes on the menus of diplomatic lunches e.g. at the reception of the French delegation in Moscow on February 9, 1910.

 

Salmon under caviar sauce

420  rub.

Tender pink steamed salmon fillet and thick white sauce sparkling with caviar beads.
Steamed fish is one of the summits of the Russian cuisine recognized by the gourmets of the past.

 

Pike braised with grapes a la Slavonic

450  rub.

Flavorful pike fillet braised in a pot with grapes, Rum, and old Madeira.
In the old times there were a lot of exotic recipes for cooking pike.

 

A cut of salmon Imperial

540  rub.

Baked salmon fillet wrapped in bacon and stuffed with champignons and truffles under pink piquant sauce with crayfish tail ends.

 

Pikeperch karavai

300  rub.

Ruddy crust and cream colored inside pikeperch pate served with a sauce of your choice, green butter and wheat roses.

 

Poulard under tarragon

450  rub.

Exquisite steamed fattened chicken with cucumber stuffing under white tarragon sauce.
Poulards or especially flashy fattened chicken with delicate meat was an oftern item on the formal menus. The French poulards were most popular and were twice the price of the most expensive dish in the restaurants.

 

Beef Stroganoff

300  rub.

Slivered tender beef under thick cream sauce and rice.
The name of this item is associated with the count Gregori Alexandrovich Stroganoff (1770 - 1857), diplomat, well acquainted with the European cuisine, he served as Russian Ambassador to Sweden, Spain, and Turkey, and was one of the most respected and noble aristocrats of his time.

 

Chicken Kiev

300  rub.

Delicate chicken breast fillet on bone breaded and fried till golden and crisp.
This dish is a fruit of mystification by one talented restaurant manager who about a century ago fashioned a piece of breaded fillet into a chicken leg stuffed with butter that puzzled his guests and competitors. Ever since the secret was revealed Chicken Kiev was put on the menus of Russian restaurants all over the world like borsch, kulebyaka and other cuisine classics.

BREAKFAST | APPETIZERS | LUNCH | SOUPS | HOT ENTREE | COLD ENTREE | MAIN COURSE | VEGETABLES | SWEETS | DESERTS | SUPPER | BREAD | DRINKS    

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