15 PER PERSON - THREE COURSE SET LUNCH MENU

STARTERS
Borsch. It is a vegetable soup, usually including beet roots that give a characteristic deep red
color.
Potatoes and peppers with oregano. It is potatoes with peppers fried with oregano.
Red and black caviar. The most common way to eat Russian red caviar at home: make
sandwiches with slices of buttered white bread
MAIN COURSE
Blinis. The blinis nd richest dish are those typical mushroom filling the area with smetana.
Pelmeni. !earty and tasty " are usually made in bulk and fro#en for future yumminess.
$hashlik. %ooked meat is grilled and lightly seasoned, usually pierced by a skewer
&like kebabs or skewers in $pain'.
DESSERT
Blueberry muffins with tea with lemon. (uffins and a bowl of blueberries with tea.
Blinis sweets. )ams and fruit fillings
%hvorost. $imilar to a donut or fried biscuits.
DRINKS
*odka addition to beer. %offee or tea is usually taken at the end of the meal.
Tea.
Black Beer.