A la Carte


We try to update our online menus weekly but as we print our restaurant menus daily certain dishes may vary.

Baltic Sample Dinner menu 2018 –

 A la Carte menu is available from 12.00pm – 3.00pm (4.30pm weekends) and from 5.30pm – 11.15pm (10.30pm Sundays). For groups of then and above we kindly ask our guests to choose one of our Set Menus.

Please see below our Sample A la Carte:

Starters

Chlodnik – Chilled Beetroot & Radish Soup 6.00 (v)

Feta Cheese, Rocket, Watermelon, Mint and Broad Bean Salad 7.00 (v)

Sledz – Marinated Herring with Pickled Carrot and Fennel 7.00

Roast Beetroot with Mild spices, Creme Fraiche and Carrot Chips 7.00 (v)

Salad of Eel, Bacon and Potato with Horseradish Dressing 9.50

Salad of Asparagus, Kale, Bean and pumpkin Seeds with Maple, Mustard and Vinegar dressing 7.50 (v)

Kamchatka – Crab and Crayfish Salad with Rice, Pickles and Apple 8.00 16.00

Mussels cooked in Beer with Chilli, Garlic and Bacon 7.50 12.00

Steak Tartar – Fillet of Beef with Toast & Pickles (with Chips as a Main Course) 9.00 18.50

Dumplings

Pierogi – Potato, Cheese and Spring Onion 7.00 13.00 (v)
Fried Kopytka Dumplings with Chestnut, Spinach and Mushrooms £8.50 (v)
Siberian Pelmeni – Small Veal & Pork Dumplings 7.50 13.00

Placki

Potato Rosti topped with:

Spiced sauteed Chicken Livers with Dried Cherries 7.50 15.00

Kaszanka- Black Sausage with Apples and Onions 8.00 16.00

Gravadlax – Dill and Vodka marinated Salmon  with Dill & Mustard Dressing 8.00 16.00

Blinis

Smoked Salmon 8.50 16.00
Aubergine Caviar 5.00 9.50 (v)
Marinated Herring 7.50 15.00
Keta Caviar 9.50 17.50
Selection (of the above) 8.50 16.00

Royal Oscietra Caviar served with Chopped Egg, Onion and Sour Cream (30g/50g) 40.00 65.00

Meat

Veal Schnitzel a la Holstein with Potatoes, Anchovies, Capers & Fried Egg 23.50

Chargrilled Keffir and Herb Marinated Chicken with Green Beans and Tomato Salsa 15.50

Bavette Steak with Horseradish, Chilli and Pickle dressing served with Salad and Chips 16.50

Choucroute of Golonka, Pork Belly and Polish Sausages with Surowka 17.50

Chargrilled Lamb Shashlik with Aubergine & Garlic Yoghurt, Pepper Relish and Flat Bread 19.00

Braised Rabbit Leg stuffed with Kohlrabi, Cabbage and Bacon 17.50

Bozbash – Georgian Lamb Stew with Okra, Tomato and Pomegranate 18.00

Karkowka – Grilled Pork Neck with Roasted Root Vegetables and Mash Potatoes 15.50

Fish

Roast Cod with Mushrooms, Leeks and Kasza 17.50

Fresh Herring Fillets with Rhubarb Compote and New Potato  15.50

Seared Marinated Salmon with Sweet Pickled Beetroot and Sour Cream 17.00

Pan–fried Sea Bass fillet with Kohlrabi, Caper and Cucumber Salad 17.00

Vegetarian

Uzbek Style Pilaf with Bulgur Wheat, Chickpeas, Dried Cherries, Pepper Compote and Tzatziki 14.50

Salad of Asparagus, Kale, Bean and Pumpkin Seeds with Maple, Mustard and Vinegar dressing 13.50