Desserts

SPICED PORT WINE PEAR

Poached pear in cinnamon and ginger, served with

Porto wine sauce and half-frozen Mascarpone cream

1/150/50/4   390 rub.

SPEARMINT GANACHE

Half-frozen spearmint chocolate and Philadelphia mousse,

Filled almond and pistachio macaroon with raspberry sauce

1/90/32   340 rub.

BANANA AND ALMOND TART

Caramelized banana slices on baked almond tart and fresh mango

1/85/23/35   290 rub.

PINEAPPLE CARPACCIO AND VANILLA PARFAIT

White rum marinated pineapple served with frozen

vanilla mousse on caramel brittle

1/65/60/10/14   390 rub.

WILD MIX BERRIES

1/150   1200 rub.

SLICED FRUIT PLATE

1/310   320 rub.

ASSORTED CHEESE PLATE

Standard

1/130/58/35/5   680 rub.

Large

1/260/115/80/10   1200 rub.

CHEESE CAKE

With vanilla ice cream

 1/100/30/20/10   320 rub.