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Night Club Menu

SALADS

DUCK CAESAR
Grilled duck breast, served with traditional Caesar sauce, garlic croutons and Parmesan cheese.
160/60/110
500
SCALLOP AND SHRIMP CAESAR
Grilled scallops and prawns served with traditional Caesar sauce, garlic croutons and Parmesan cheese.
160/115/110
550
EDELWEISS SALAD
Crab meat, avocado, fresh vegetables served flower style with Aioli and cocktail sauces
170
550
CALAMARI AND ARUGULA
Calamari, smoked salmon and Parmesan cheese. Served with Balsamic sauce.
90/140
500
TRIO TARTARE
Tartare of salmon, butterfish and eel. Served with fresh cucumbers and black caviar.
275
750
LAMB TONGUE SALAD
Lamb tongue with  vegetables. Served with Provencal and Pesto sauces and pine nuts
220
400
STOLICHNIY SALAD
With chicken, crabmeat and fresh cucumbers
230/10
450
VEGETABLE MEDLAY
Cucumbers, tomatoes, bell pepper and leek. Served with your choice: mayonnaise, olive oil or sour cream
200/40/30
450
CHARM SALAD
Zucchini, Arugula salad, Mozzarella cheese and tender rabbit liver with Pesto sauce
230/30
400
TIGER SHRIMP
Risotto with shrimps, avocado, cherry tomatoes with Cocktail sauce
250/30
620
MARINATED SALMON
Marinated salmon with green asparagus, leeks and Cream cheese mayonnaise.
210
550

COLD STARTERS

BELUGA CAVIAR
Garnished with chopped egg whites, yolks, red onion,green onion and tomato. Served with sour cream and blinis.
50/146/50
3200
ASSORTED MEAT PLATE
Roast beef, duck breast, ham, beef tongue,Parma ham, and salami
300/30/50
650
ROSEMARY DUCK BREAST
Marinated duck breast with sweet chili sauce served with spring garden salad
60/105/30
450
ASSORTED SMOKED FISH PLATTER
Hot and cold smoked Sturgeon, eel, salmon and gravlax
302/51/50
720
SHRIMPS COCKTAIL
Chilled jumbo shrimp served with Cocktail sauce
200/50/22
520
SALMON CARPACCIO
Thinly sliced salmon fillet with Pesto sauce. Served with garden greens, capers, lemon and Parmesan cheese.
150/25
450
FRESH BRETAGNE TH#0 OYSTERS
Served on ice with mosaic pumpernickel and shallot sauce
6 pieces
1200

HOT STARTERS

SOUP OF THE DAY
Ask your waiter about todays selection
210
MUSHROOM JULIENNE
Cepe mushrooms in a cream sauce with Parmesan
120
320
CRAB JULIENNE
Sweet crabmeat in a cream sauce with Parmesan
120
420
FOIE GRAS ESCALOPES
Pan-fried duck liver served on a mushroom risotto with glazed pears and port wine sauce.
120/190/50
1 420
SIZZLING SNAILS
Saut?ed in garlic butter and served with toasted white bread.
120/80/40
500

MEAT AND POULTRY

NEW YORK STRIP LOIN
Grilled steak with potatoes wrapped in Parma ham, grilled tomato. Served with a pink peppercorn sauce.
150/235/50
950
BEEF TENDERLOIN
Black Angus tenderloin served with pomme galette, onions, fried quail egg and pancetta bacon shallot sauce
190/140/50
850
LAMB CHOPS
Grilled lamb chops with Dijon served with gratin potatoes and morels sauce
175/230/50
1 500
STUFFED CHICKEN LEG
Chicken leg stuffed with chicken liver and green apples, served with a red wine poached pear and orange zest
200/80/50
550
PORK MEDALLIONS
Served with romanesko vegetable, red wine sauce and hollandaise sauce
120/130/75
700
PINE APPLE DUCK
Whole duck breast marinated with ginger, garlic, chili, soy sauce, Grilled pineapple and orange sauce.
150/130/75
700

SEA FOOD

ASSORTED SEAFOOD PLATTER
Scallops, tiger prawns, salmon, sea bass and halibut. Served with wild rice and caviar cream sauce.
210/145/60
1 300
SALMON & HALIBUT
Fried Salmon and halibut, mash potato, fennel and broccoli. Served with a lemon rosemary sauce and tomato sauce
140/200/50
750
DOVER SOLE
Grilled Sole with fresh spinach and grilled artichokes with a citrus champagne sauce
120/210/40
700
TROUT WITH CRAB
Oven roasted and stuffed with crabmeat. Served with potato puree, crispy beet chips and a lemon tarragon sauce.
325/140/55
850
ROASTED KING SCALLOPS
Roasted king scallops with green asparagus and creamy saffron sauce
180/80
700

DESSERTS

ASSORTED FRUIT PLATTER
Sliced assorted seasonal and exotic fruit with strawberries.
1060
1 450
ASSORTED CHEESE PLATE
Camembert, Edam, Roquefort, Apershik, Ted de Muan, Kabeku and Manchego, garnished with grapes
300/130
1 350
ASSORTED ICE-CREAM
With strawberry coulis, garnished with exotic fruits, chocolate cigar and whipped cream.
150/170
550
ASSORTED BERRIES
Mixture of fresh blueberries, raspberrie and blackberries
125
600
METELITSA ALASKA
Biscuit with ice cream, berries and meringue. Served with flaming cognac.
170
550
FRESH BERRY GRATIN
Fresh berries with Sabajon
340/25
750
ASSORTED CREME BRULEE
Chocolate, vanilla and red currant cr?me brulee
215
810
METELITSA TIRAMISU
Biscuit, soak in Espresso, Amaretto with Mascarpone cheese and cocoa.
170
600
BASKET de la FRAISE
Sweet vanilla wafer with strawberries. Served with raspberry coulis  and vanilla sauce
280
600
FRUIT JELLY
Jelly with strawberry, red currant and peaches
200
500
CAPUCCINO MARIAG
Capuccino cake with berries and kiwi sauce
170
550
FRESH PINEAPPLE & SCOTCH
Freshly sliced whole pineapple with mint & Scotch whiskey
600/65
600
21, Novy Arbat, Moscow (495) 691-11-30, 691-11-70
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