Restaurant

Cold Appetizers

Baikal Omul Tartare; Omul Ceviche (tiger milk, citrus dressing); Trout Ceviche (tiger milk, citrus dressing); Sashimi of freshly caught fish with pickled apple or daikon; Assorted Baikal Fish Platter; Lightly Salted Omul with young potatoes and parsley pesto; Baikal-style Sagudai of Omul; Traditional Baikal “Raskolotka”; Assorted Caviar with whipped sour cream on crispy toasts; Venison Carpaccio with truffle oil and mushroom espuma; Wild Venison Tartare with charcoal oil; Wild Bird Liver Pâté with beetroot chips and pear preserve; Roast Beef with mushroom mousse; Venison Roast Beef with lingonberry gel; Homemade Pickles; Milk Mushrooms with sour cream and red onion; Assorted Siberian Mushrooms with aromatic oil; Sauerkraut with lingonberries or cranberries;

Salads

“Mimosa” Salad with sun-dried Omul and lemon mayo dressing; Fresh Garden Salad with “Citronette” dressing; Halloumi & Avocado Salad with pomegranate dressing and “Citronette”; Roast Beef & Roasted Pepper Salad with orange dressing; Olivier Salad with herb mayo and smoked tongue; Warm Zucchini Salad with dried Venison;

Soups

Buchler; Borscht with Wild Game and Schmaltz; Porcini Mushroom Cream Soup; Chicken Soup with Homemade Noodles; Shchi with Sauerkraut; Baikal Fish Soup with Cream and Aromatic Oils; Hunter’s Shurpa; Georgian-style Kharcho; Rassolnik with Game; Tom Yum; Pho Bo with Rice Noodles; Ramen with Yaumin Noodles;

Hot Appetizers & Sides

Fried Potatoes with Onions and Porcini Mushrooms; Crepes with Game and Porcini Mushrooms; Wild Duck Pie; Kulebyaka with Game; Kulebyaka with Baikal Fish; Dumplings with Reindeer in Rich Mushroom Broth; Dumplings with Northern Fish in Dashi Broth (Japanese-style); Ravioli with Baikal Fish and Beurre Blanc Sauce; Buryat Buuz with Beef; Dumplings with Potatoes and Mushrooms, served with Whipped Sour Cream; Khushur with Wild Meat and Tomato Salsa; Grilled Vegetables (Zucchini, Bell Pepper, Cherry Tomatoes, Corn); Potato and Zucchini Draniki with Lightly Salted Red Fish and Whipped Sour Cream;

Main Courses

Omul Steak with Cauliflower Cream and Beurre Blanc Sauce; Baked Omul with Potato Mousseline and Mushroom Powder; Pike Cutlets with Mashed Potatoes and Beurre Blanc Caviar Sauce; Reindeer Steak with Pine Nut Porridge and Gooseberry Demi-Glace; Beef Medallions with Potato Gratin and Mushroom Sauce; Lamb Lyulya Kebab over Fire with Baba Ganoush and Matsoni; Red Fish Steak with Fresh Herbs; Steamed Red Fish Steak with Seasonal Vegetables; Steamed Halibut Steak with Vegetables; Stuffed Pike; Festive Duck with Orange and Apple; Wild Game Beef Stroganoff with Mashed Potatoes and Onion Rings; “Hunter’s” Goulash with Three Meats: Game, Beef, Rabbit;

Bakery

Homemade Bread; Beer Bread; Brioche; Multigrain Rye Bread;

Desserts

Bird Cherry Cake; Honey Cake with Sour Cream and Caramel; Taiga-inspired Dessert; Wild Berry Pie; Napoleon Cake; Tres Leches Cake; Blueberry / Lingonberry Sorbet; Apple Strudel with Pine Nuts; Apple Charlotte with Sour Cream Mousse and Lingonberry Gel;