chefs choice

CHEFS CHOICE*
3 COURSES SET
- 300 -
•
Cowl slaw salad a’ la Citronelle
Pumpkin veloute with mushrooms
or
- 88 Duck leg confit,
stewed in red wine with gentle
cream leek a la Gascogne
- 198 -
•
or
•
- 88 Pike chops
with spinach & vegetable
ratatouille
- 170 -
Dessert of the day
- 74-
*Show your ticket to the theater or a concert and we will present you a glass of prosecco!
SIDES
Potato gratin Dauphinoise
- 64 Ratatouille with vegetables, cashew nuts & wheat
- 64 Fried mushrooms with shallots
- 146 Risotto with truffle
- 84 Truffled mashed potato
- 64 Grilled vegetables
- 128 -
MENU
DESSERTS
Prices are in UAH. This brochure has an advertising material. Menu is available on request.
French & Italian cheeses for your choice*
Creme brulee Flambe
with Citronelle blend coffee & Grappa
- 72 Panna Cotta with salted caramel & almond tuile
- 74 Profiteroles with chocolate sauce
- 64 D’Artua – puff pastry roll with apple, caramelized with vanilla
& cinnamon apple mousse, nuts, chocolate sauce & vanilla ice cream
- 98 Cheesecake Naturel
- 74 Chocolate fondan with pistachio mousse & spicy ice cream
- 148 “Gourmet” – trio of desserts to coffee
(jelly of the day *, panna-cotta with caramel, profiteroles)
-64 In account for 8 persons or more 10 percent of service tips are included
This brochure is an advertising material. Menu is available on request
KYIV, 23,B. KHMELNITSKY STR.
PHONE. 044 499 39 36, 067 217 14 20
Prices are in UAH.
SOUPS
APPETIZERS
Onion soup a ‘la Citronelle in Lyon style
- 98 Tomato soup with sun-dried tomatoes
- 98 Provence vegetable soup
with pistou sauce
- 148 Chicken consommé
with turned vegetables & truffle oil
- 98 Soup-puree with wild mushrooms
- 138 Bouillabaisse a’ la Citronelle
- 490 -
Fine de Claire Oysters №2 (served in 6’s/12’s)
- 98/550/990 Foie gras créme brulee with onion crisps & toasts
- 98 Trio of vegetable pastes with crispy croutons
- 88 Black cod carpaccio with orange, ginger & truffle sauce
- 280 Beef carpaccio with parmesan chips & Worcestershire sauce
- 295 Atlantic tuna tartar with capers, shallot & mustard orange sauce
- 325 Mix of French tartins
(with duck meat & figs, salmon & avocado, ricotta cheese with capers)
- 168 Burrata with three kinds of pesto, sun-dried tomatoes, basil & croutons
- 320 -
FISH
HOT APPETIZERS
Hot smoked salmon
with stewed vegetables & Citronelle sauce
- 290 Black cod fillet with broccoli tartare & orange sauce
- 560 Atlantic tuna steak with olive risotto
- 360 Dorado fillet with spinach
& spicy tomato sauce
- 260 Fried seabus fillet with mussels, shrimp, confit fennel, mashed
potato with tarragon & white wine sauce
- 350 -
Foie gras with apple & Calvados a la Normandy
- 390 Scallops fricassee with orange-cream sauce
- 390 Brie cheese baked with white wine, garlic chips, toasts & onion confiture
- 230 Cuisses de grenouille – fried frog legs with tomato Belle Otello sauce
- 260 Oysters duo gratin with spinach & Mornay sauce
- 240 Crispy vol-au-vent with escargot & Porto sauce a’ la Burgundy
- 290 -
SALADS
MEAT & POULTRY
Prices are in UAH. This brochure has an advertising material. Menu is available on request.
Russian salad with hot smoked salmon & provence sauce
- 195 Hot smoked salmon salad with fresh leaves, avocado,
poached egg & truffle sauce
- 298Fried eel with soy sprouts, crispy lettuce & Unagi sauce
- 298 Nicoise with tuna, asparagus, avocados, potatoes, tomatoes,
poached eggs & Kalamata olives with Yakitori sauce
- 298 Salad with shrimps, tofu cheese, roasted sesame
seeds & parmesan with Teriyaki sauce
- 230 Salad with beets, goat cheese, new lettuce,
peanut granola & truffle, raspberry sauces
- 148 Provence salad with baked vegetables, persimmon, mozzarella,
dried pumpkin seeds & basil-honey sauce
- 188 Salad with chicken fillet, bacon, quail eggs, croutons & anchovy sauce
- 188 Salad with rabbit meat, cherry tomatoes, parmesan cheese,
pine nuts & apple chutney
- 178 Prices are in UAH.
Supreme de poulet – chicken breast, stuffed with foie gras,
spinach & carrot, goes with steamed curly flower & broccoli
- 290 Duck breast with caramelized figs
& wine-berry sauce
- 360 Coq au vin – young cock meat in red wine sauce with shallot,
potatoes, mushrooms & garlic toasts
- 360 Veal medallions on poached celery tartare
with demi-glace sauce
- 420 Leg of lamb Sous Vide,
stewed in Provence & red wine sauces
- 380 Savoy cabbage rolls stuffed with foie gras & rabbit meat
with truffle sauce
- 220 Rib eye steak with truffle & barbecue sauses (USA (400-450 g))
- 980 -