КАНАПА

Borshch with smoked pear, plum and pampushki

300 g Traditional Ukrainian borshch, prepared according to the Chernihiv recipe on pork broth with the addition of dried pear, beans, plum and pig's ears. Served with sour cream and garlic pampushki

Green borshch

250 ml We cook it in rabbit broth, with the addition of horse sorrel, nettle and rabbit meat. Served with sour cream and greens

Bogracs

spicy сarpathian soup with beef, pork, tomatoes, carrot, smoked paprika and baked potatoes 300 ml

Oyster Saint Patrick №3 (with a spoon of sturgeon caviar) - 1pcs/5g

Served with lemon

Oysters Saint Patrick №3 (6 psc)

Served with lemon

Oysters Saint Patrick №3 (12 psc)

Served with lemon

Varenyky with cherry filling and mint sauce

200 g Dumplings are prepared from custard dough. We use cherries stewed with sugar for the filling. Served with cherry gel, mint sauce and sour cream

Kyiv cake

100 g Classic Kyiv cake, which we prepare in portions. Spread protein cakes with nuts (peanuts and hazelnuts) with butter cream. We decorate the cake with crumbs of cakes and nuts, with cream and cherry jelly

Cottage cheese pancakes in nut crumbs on custard cream

220 g Gluten-free. Made with farm cheese.

Salo in chocolate candy

15 g Hazelnuts with a thin shell made of prunes, wrapped in lard (salo) praline. On top - a shell made of dark chocolate

The one who burned M

Not classic napoleon with baked apples

Rabbit meat jelly/kholodets

250 g Rabbit meat jelly (kholodets) with a layer of creamy molecular horseradish. Serve with grain mustard. The dish includes garlic

Meat set (ukrainian meat delicacies with molecular mustard and horseradish)

250 g Fresh and baked lard, mackerel, sponder (pork), buzhenina and poliandvytsia (fried and sous vide beef). Served with molecular horseradish and mustard

Baked and fresh lard with sponder and spicy tapenade

160 g The traditional Ukrainian delicacy is prepared in two ways: baked in the oven and salted fresh. We complete the duet with the sponder (belly baked in onion skins). Served with chopped hot chili pepper, garlic and greens

Chornomorska sprat on black bread

200 g Black sea salted sprat on black bread with pickled onions and sweet pepper. 2 pcs per portion

Herring fillet with onion sponge bread, fresh cucumber, marinated red onion and sunflower oil sauce

170 g Нerring served with pickled red onion, fresh cucumber, romaine salad, onion sponge bread and chopped red pepper

Beef tartar with green tomatoes and bograch sauce

180 g Knead in front of the guest with salted green tomatoes, onions, quail yolk and sauce based on roasted peppers. Served with cereal chips

Mild cured vegetables

250 g The ingredients of the dishes may change depending on the season.

Форшмак по-одеськи з кавяром форелі

Готуємо із зелених яблук з яйцем, цибулею та вершковим маслом, 120 г

Poultry liver salad with figs and fennel dressing

200 g Cognac fried chicken liver with green salad mix and figs. Serve with walnuts and fennel-based dressing

Salad with tongue, arugula and quail egg

180 g Boiled veal tongue, arugula, tomatoes and quail egg. Seasoned with egg sauce. The dish contains garlic

Young cabbage salad with greens and aged cheese

200 g Seasoned with homemade oil

Салат з поляндвицею та печеними овочами

Томлена сювід яловича лопатка з запеченим солодким перцем, кабачком та гострими злаковими хрумцями. Заправляємо гірчично-медовим соусом, 220 г

Смажена форель з печеними овочами та гороховим пюре

Подаємо із запеченим солодким перцем, томатом та кабачком. 260г

Char-grilled river trout with zucchini and parsnip-potato puree.

250 g Served with cheese cream sauce

Pike perch with mussels and vegetable saute

220 g Pike perch fillet fried in a josper. Served with mussels stewed in white wine with onions, garlic, greens, tomatoes, butter and spinach.

Фаршировані перці з соусом бограч та сметаною

Готуємо з копченого рієта індички та пшона. Подаємо із пікантним соусом з томатів та солодкого перцю і сметанним соусом, 320 г

Charcoal-grilled vegetables with green sauce

250 g Seasonal vegetables. Served with parsley, walnut, butter and garlic sauce.

Blood sausage (Krovyanka) with onions in three states: crispy, caramelized and stewed with cream

300 g Krovyanka is served on an onion sauce simmered with cream and sprinkled with crispy onions. The dish is decorated with caramelized onions and cucumbers marinated in soy-honey sauce.

Fried potatoes with onion and mushrooms

250 g We fry potatoes with mushrooms and onions until golden brown

Banosh with a false egg and cracklings

180 g Banosh - corn grits cooked in milk with cream. Served with corn cream in a "false egg", cracklings and grated cheese. The dish includes garlic, onion, and white wine

Potato pancakes with mushrooms

300 g Crispy potato pancakes fried potatoes. Served with mushrooms stewed in cream. The dish contains onions and white wine

Гарбузова локшина з томленими телячими щоками

За сімейним рецептом шефа готуємо тісто для локшини із гарбузовим соком та фермерськими яйцями, 250 г

Caviar set: herring, pike, trout, sturgeon

Served with onion sponge bread and green butter

Caviar set: herring, pike, trout

30/30/30/30/120g Served with onion sponge bread and green butter

Pike caviar

50/50/30g Served with onion sponge bread and green butter

Herring caviar

50/50/30g Served with an onion sponge bread and green butter

Trout caviar

50/50/50g Served with onion sponge bread and green butter

Кав'яр осетра з цибулевим спонжем та зеленим маслом

30/50/30г Слабосолений чорний кав'яр осетра, вирощений на фермі з природними умовами спеціально для ресторанів GASTROFAMILY. Подаємо з цибулевим спонжем та зеленим маслом

Терчаники з картоплі зі смаженими грибами

Хрумкі терчаники зі смаженої картоплі. Подаємо з грибами гливами 330 гр

Вареники з картоплею та капустою

Готуємо на заварному тісті. Подаємо з цибулевим соусом та хрумкими цибулевими чіпсами та пісною сметаною 165 гр

Фарширована перепілка збаношем

Готуємо рулетом у беконі. 330 г

Chicken kyiv with mashed potatoes and cheese sauce

270 g We prepare a cutlet traditionally from chicken fillet with a center of butter and greens. Served with mashed potatoes and cheese sauce

Stewed lamb neck with mashed potatoes

280 g Lamb neck, prepared using sous-vide technology and baked in a josper with demi-glaze sauce. Served with mashed potatoes, buckwheat popcorn, green onions, cilantro and chili pepper. The dish includes onions and garlic

Duck with carrot puree and cherry sauce

300 g Duck fillet, grilled on charcoal until medium. Served with carrot puree, pickled plum and cherry sauce based on red wine.

Поляндвиця із солодкою печеною морквою та пастернаком

Яловича лопатка сювід обсмажена на вугіллі, 350 г

Varenyky with duck and prune sauce

220 g Varenyky with duck are placed on a sauce prepared on the basis of cream with the addition of prunes and red wine. Decorated with a slice of soaked plum.

Varenyky with pike perch and smoked lard

220 g Black dumplings are prepared on custard dough. The black color is obtained by adding cuttlefish ink to the dough. The filling is prepared from minced pike perch, smoked lard and onions. Serve with sauce with chopped tomatoes and sour cream.

Varenyky with potato and cabbage

210 g We cook on varenyky custard dough. Served with onion sauce and crispy onion chips

Вареники з грибами та білою квасолею

Готуємо на заварному тісті. Подаємо з хрумкими цибулевими чіпсами, 240 г