BARVY

Barvy Cake

150g Chopped hazelnuts, cashews, egg white, sugar. Two types of cream: creamy with condensed milk and creamy custard.

Napoleon Cake

Chocolate Cake with Salted Caramel

150g Chocolate sponge cake, chocolate ganache, salted caramel.

Pavlova Dessert with Berries, Cherry Confit, and Cream Cheese

150g

Farmed salmon with wilted spinach and celery puree

Black Sea mussels in Gorgonzola sauce

Black Sea Mussels with Tomatoes

Thanksgiving Burger with Turkey and Baked Mozzarella

250/100g Served with french fries and Gorgonzola sauce

Barvy Burger with White Truffle and Venison on Brioche Toast

250/100g Served with french fries and Gorgonzola sauce

Poppy Breeze Salad

Seared tuna in poppy seed breading, roasted peppers, tomatoes, cilantro. Spicy sweet and sour sauce

Summer salad with shrimp

Salad with Fried Eggplant, Tomatoes and Spicy Apricot Sauce

270g Deep-fried eggplant, tomatoes, romaine lettuce, cilantro, pine nuts, apricot sauce.

Warm Barvy salad with venison

250g Lettuce, mache salad, grilled tomatoes, fried mushrooms, fried venison fillet, Parmesan cheese, seasoned with oyster sauce, fresh lemon juice and truffle oil.

Salad with Dried Duck, Camembert Cheese and Sea Buckthorn Sauce

250g Arugula, cured duck, camembert, fresh pear, pine nuts, pomegranate, sea buckthorn mayonnaise.

Varenyky "Black Sea" with shrimp

Fried Varenyky with Lamb and Spicy Sauce

140/50g Decorated with herbs: rosemary, basil, tarragon, and pumpkin seeds.

Handmade Varenyky with Wild Boar and Forest Mushrooms

200/50g Served with a creamy mushroom sauce (morels) and garnished with drops of green mayonnaise.

Barvy Varenyky with pike and delicate cream cheese

250g Varenyky made from colorful dough, filled with pike and bryndza cheese, and topped with pike caviar.

Pan-fried Varenyky with Venison

250g Served with a creamy mushroom sauce and a hint of smoked paprika.

Varenyky with cherry

150g Served with sour cream foam and cherry kissel.

Hetman-style triangular Varenyky with hare

200g Four large triangular dumplings served in a sour cream and butter sauce, drizzled with fragrant oils.

Varenyky with Chicken and Mushrooms

140/50g Served with sour cream foam.

Home-style Potatoes

200g Potato wedges fried with onions and herbs.

Buckwheat Sichnyk with Mushrooms

300g Served with mushrooms.

Banush with Parmesan

200g Served with Parmesan cheese and fried bacon.

Red Borscht with Pork and Pirozhki

300g Served with sour cream and two small pies filled with wild boar.

Green Borscht with Turkey Meatballs and Pirozhki

300g Served with sour cream and separately with small wild boar pies (2 pcs).

Chicken Consommé with Hare Varenyky

300g Served with layered game pies.

Bruschetta with Jamon

2 bruschettas per serving

Bruschetta with Roasted Pepper

2 bruschettas per serving

Bruschetta with Salmon

2 bruschettas per serving

Bruschetta with Tomatoes and Mozzarella

2 bruschettas per serving

Bruschetta with pear and gorgonzola

2 bruschettas per serving

Danube Herring with New Potatoes

200g House-cured herring fillet, served with rings of pickled red onion and thinly sliced potatoes fried in butter.

Hare and Duck Pâté

80/70g Hare and duck pâté, served on a bed of onion confit with cornelian cherry jam and grilled baguette slices.

Ukrainian Salo from Bessarabian Market

120g A selection of two types of Salo, baked and fresh with streaks of meat, thinly sliced. Served with toasted Borodinsky bread, beetroot horseradish, fresh garlic, and green onions.

Pâté of cold sea fish roe and Portofino forshmak

185g Forshmak made with apple, lightly salted herring, and butter. Fish roe with halibut mousse. Served with toasted Borodinsky bread and butter.

Beef Tartare on Garlic Croutons

150g Chopped veal with Worcestershire sauce, mustard, and smoked ketchup. Served on fried garlic croutons (6 slices of Ukrainian bread).

Cured Game Meat Specialities

100g Beef, duck, pork.

Venison Carpaccio with Truffle Sauce and Pecorino Cheese

60/40g The plate is smeared with a sauce made from mustard, honey, truffle oil, sunflower oil, and lemon juice. It is then topped with slices of venison and sprinkled with grated Pecorino cheese.

Assorted Craft Cheeses from Ukrainian Producers

175/150/50g A selection of cheeses including: Imperial, Gouda Pesto, White King, and Gouda with sun-dried tomatoes. Served with spicy honey, grapes, and nuts.

Venison Tartare

80/250g Chopped venison, Mars onion, French mustard, Worcestershire sauce, capers, sun-dried tomatoes, chili pepper, Parmesan cheese. Served with a quail yolk, lavash chips, and grilled baguette.

Duck Breast with Spiced Pear and Buckwheat Purée

Slow-cooked Veal Cheek with Baked Spicy Sweet Potato

Young Cabbage Rolls with Wild Boar and Wild Mushrooms

300g Cabbage rolls stuffed with wild boar meat, braised in a creamy mushroom sauce.

Glazed boneless chicken in herbs with sea buckthorn sauce, mashed potatoes and smoked tomatoes

250g Half a boneless chicken, fried and coated in a sweet and sour sea buckthorn glaze. Served with tomato and mashed potatoes.

Pair of Chicken Kiev

300g Served with creamy mashed potatoes and spinach sauce. The cutlet contains a mushroom pate with butter, and the meat filling is infused with truffle oil.

Wild boar cutlet from Poltava region corn fields, with homemade potatoes

300g A potato pancake is topped with a patty, drizzled with smoked ketchup, and layered with slices of ripe tomatoes and pickled cucumbers. Served with home-style fried potatoes.

Crimean Tatar Cheburek with Roe Deer and Porcini Mushrooms

150/50g Choux pastry made with beetroot juice, filled with roe deer and porcini mushroom forcemeat. Served with a yogurt-parsley pesto sauce, fresh mint, smoked and dehydrated paprika.