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Menu
Restaurant "XO" conceived primarily as a dining club for friends: that's why a lot of emphasis was placed on the development of the special menu and creating an atmosphere in which harmoniously combines the aesthetics of the surrounding space, comfort and professional service.
| Cold starters | |
| Tuna tartar with grapes and eggplant salsa | 330 |
| Scotch salmon carpaccio with capers, olives and mango | 420 |
| Snow crab salad with artichoke and asparagus | 560 |
| Mozzarella celiegino with lettuce, cherry tomatos, olives and grapes | 310 |
| Romaine salad with boriled veal, sun dried tomatoes and parmesan | 390 |
| Ruccola with shrimp, cherry tomatos and parmesan | 3 90 |
| Beef carpaccio with white mushrooms marinated with extra virgin olive oil | 450 |
| Black caviar with tosted bread and hard boiled egg | 2400 |
| Hot starters | |
| Steamed asparagus with cream sauce and caviar | 350 |
| Grilled zucchini, paprika, eggplant and fennel with tomato sauce | 310 |
| Escargot bourguignon (one dozen) with green garlic butter | 6 5 0 |
| Shrimps, with ripe tomatoes and herb tartar, served with prosciutto and riccota ravioli | 390 |
| Grilled big tiger shrimp with ruccola and pineapple | 6 90 |
| Stuffed scallops with ricotta cheese and seaweed | 450 |
| Dorado file with orange sauce and ruccola salad | 480 |
| Kobe rolls with asparagus, Italian cheese and sweet paprika | 470 |
| Veal with fois gras with sauce of kumkwat, sun dried tomatoes and caramelized pear | 510 |
| Pasta | |
| Homemade sea food balerinne in creamy saffron sauce | 5 9 0 |
| Pasta amatricciana with cherry tomatoes | 210 |
| «Quattro formaggio» pasta (your choice of rigatoni, penne or farfalle) | 290 |
| Baked cannelloni Bolognese with spinach and cream sauce | 240 |
| Home made ravioloni with ricotta and spinach in white mushroom sauce and truffle pasta | 260 |
| Soups | |
| Italian vegetable soup Minestrone | 230 |
| Cream soup of asparagus and caviar | 360 |
| Sorrel and mushroom soup "Shi" with veal | 320 |
| Rabbit consomme with meatballs | 240 |
| Cream soup of lentil, bacon and garnished with blue cheese toasts | 250 |
| Spicy soup with Tiger prawns, scallops, noodles and sea-weed | 460 |
| Main Сourses | |
| Ragu of lightly grilled tuna with baby potatoes, mushrooms and cherry tomatoes | 690 |
| Sea bass stuffed with parship, fennel, anchovies and tarragon | 850 |
| Dorado with orange sauce, ruccola and sundried tomatoes | |
| Steamed salmon with scallops, on apple puree with asparagus and red caviar | 660 |
| Bone-in veal chop with mushroom “Niokki” and cream sauce | 85 0 |
| Lam, crusted with Toscana herbs, with bitter salad and tomatoes | 850 |
| Roast beef with boiled “Rate” potatoes and mint sauce | 690 |
| Quail with pecorino cheese and asparagus, baby onion and Chianti creme | 650 |
| Venison medallions with apple and goat cheese strudel served with berry-clove sauce | 950 |
| Duck filet with kumkwat sauce, home made pasta, lentil and date pure | 650 |
| Fois gras steak, garnished with grapes | 990 |
| Cobe beef steak Angus with sauce “red wine” and vegetables | 1200 |
| Additions to wine | |
| Assorted cheeses ( France, Italy) / Italian sausages / Prosciutto Di Parma | |
| Desserts | |
| Italian mascarpone cake with savoiardi | 250 |
| Apple baked with honey and nuts | 240 |
| Fried mozzarella with home made jam from wild forest berries | 320 |
| Chocolates and petit fleur cocktails | 2 90 |
| Home made chocolate cake with cherry | 210 |
| “Flambe” ice cream with fruit maseduan | 2 5 0 |
| Panna cotta with currant sauce | 190 |
| Fruit cocktail in pastry bowl with raspberry granite | 3 90 |
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