Reserve:
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Main courses
Name Weight, g Price, uah
Zander with celery puree
 100/150 296
Fried chicken
 400 298
Mixed of grilled meat (pork,veal, chicken)
 850 624
Farm’s pork grilled
 350/50 280
Fried carp with onions
 300 135
Chicken Kiev and potato puree
 150/200 156
Pan full of pork, veal, rabbit and chicken cutlets. Served with mashed potatoes
 300/150 192
Rabbit leg, stewed in cream sauce with tomatoes, garlic, rosemary and olives
 170/150 318
Roast stewed with pork and mushrooms
 300 159
Ribay steak
 280 318
Veal liver in village style
 200 145
Fried carp baked in sour cream stuffed with onions
 300 135
Carpathian trout baked on grill
 200 320
Pork ribs with tomato sauce
 300/50 230
Veal meat on bone
 300 316
Fillet of grass carp
 20/150/50/30 296
Duck leg country like
 200/100 289
Mixed of grilled fish (zander, trout, amur)
 800 986
Grilled chicken fillet
 250/50 176
Turkey cutlet with mushrooms
 150/200 169
Fried duck stuffed with baked apples flamed with cognac
 100* 78
* Prices can change slightly in a year.    
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