Meet the updated Lambic menu!

More than six months have passed since the last big menu update. Many of the novelties are loved by our guests and remain in the new version of our menu already without the "NEW" mark.
In the meantime, we don't stand still, and the whole team, led by Lambic brand chef Evgeny Goncharov, back in August started developing new dishes, still ideally suited to beer from our Atlas. By the way, it is also being significantly updated and the first novelties on faucets can be tried right now! You can find out more in THIS NEWS

Now let's get back to the kitchen menu, new items have appeared in almost all sections of the menu and more than 15 of them. warms you up in the cold weather.
There are more salads and appetizers on the menu, we especially recommend trying our interpretation of nicoise salad with grilled tuna and chicken pâté with foie gras served with lingonberry marmalade.

Brisket — beef special and long cooking. The meat is salted, smoked, baked for several days, and as a result it turns out to be very tender, with a light aroma of smoke from alder chips. We use a perfectly cooked brisket in a salad, where it sides with honey gourd, spinach and mustard sauce. Also in  section "Grill" try brisket with garnish of pickled cabbage  "washers" jalapeno. The same pepper stuffed with feta cheese with beef pastrami can be ordered separately in the  beer snacks section. Crispy breaded squids with yoghurt sauce are back in this section.

Belgian specialties have also been replenished with new players: we slightly updated the recipe for branded potato waffles with duck and added a completely new combination, try waffles with chicken and mushrooms in creamy-truffle sauce.
Yevgeny Goncharov was inspired by a hearty and  already classic dish — "English breakfast", which in the traditional serving consists of fried eggs, sausages, bacon, vegetables and mushrooms on the grill, and also necessarily complemented by canned beans in  tomato sauce. Check out our menu for this dish, complete with poached eggs and potato waffle.

Within the Russian Restaurant Festival, which ended on 5 October for the first time we worked with new not yet the most popular product — venison tenderloin. Our guests liked the carpaccio from this tender and extremely healthy meat, so we decided to continue the experiments in the renewed menu, as a result of which the    appeared in grilled venison tenderloin with roasted vegetables and berry sauce.

The final novelty of autumn is a seafood casserole, which we stew with vegetables in creamy sauce, look in the main dishes section!

Book tables on our website, hurry up to try and discover Lambic again!

Date: 11 October

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