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An evening of the finer things in life: fine dining and a fine time! On December 7th, take the bite out of frostbite and warm your soul with a delicious dinner at Russian Pub! Let the good times roll with The Moscow Times Dining Club! Our special event menu includes a variety of traditional Russian dishes with modern twists.
Menu
Cold starters:
Buter* with vegetable "caviar" and eggplant cream
Buter with Caspian forshmak**
Buter with locally farmed corned beef
Eclairs with poultry paté
Beetroot salad with goat cheese
Salad with veal roast beef
Salmon salad
Herring and mackerel over young potatoes with cheese cream
Buryat* whitefish suguday* with borodinsky* toast
Pickled salmon (Сhef’s specialty)
Assorted pastries
Hot Starters:
Fried suluguni сheese with plum vzvar
Belorussian shrimp with Japanese horseradish
Cod and Orly squid
Main Course (choice of one):
Simmered Karachay* lamb
Duck leg
Stroganoff pie
Pomegranate-marinated grilled salmon
Buckwheat with mushrooms
Dessert:
Pavlova
Chocolate "sausage"
Chocolate & pear pie
Plum baba
Drinks: welcome drink, 1 glass of red, 1 glass of white, "nastoika", water, mors*, tea/coffee
Vocabulary*:
Buterbrod, or simply buter — the traditional Russian sandwich, usually one slice of bread with toppings. “Buter” is its colloquial name.
Forshmak — mashed potatoes and minced herring spread
Buryatia — a Siberian region in the Asian part of Russia
Suguday — a raw fish dish from Northern Russia
Borodinsky bread — a dark sourdough rye bread, traditionally sweetened with molasses and flavored with coriander and caraway seeds
Suluguni - a Georgian cheese from the Samegrelo region
Vzvar — a sweet, non-alcoholic beverage made of boiled fruit or berries
Karachays — the Turkic people of the Northern Caucasus
Mors — a traditional non-alcoholic berry drink, made by boiling berries with sugar or combining the pure juice with sweetened water.
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