The Library Food Club Menu

Eight layers. Sour cream frosting, honeycomb, bee pollen.

The most iconic Soviet dessert. Soufflé cake, dark chocolate glaze.

Chilled tart cherry soup, crème fraîche snow, mint leaf, almond tuile.

Cottage cheese pancakes, golden fried, brown butter, blackcurrant compote, cold smetana.

Choose any five dishes from the sharing menu, presented on a two-tier stand in the order your waiter recommends. A generous introduction to the Soviet table.

Choose any seven dishes, presented across three tiers, arriving in waves —cold table first, soup, then hot. The full Soviet table experience.

Beetroot velouté, whipped sour cream, dill oil.

Cold Russian summer soup —cucumber, radish, spring onion, dill, kefir base. Served ice cold.

Two cold pâtés — chicken liver · wild mushroom — rye toast, pickled cornichon.

Three walnut-herb balls — beetroot, spinach and cauliflower — scattered with pomegranate seeds on dark slate.

Cured river trout, hazelnut oil, beetroot, cucumber, dill.

Buckwheat blini, cold smoked salmon, crème fraîche, black roe, dill oil.

Three deep-fried Georgian cheese croquettes, almond sauce, wild honey, pomegranate molasses.

Soup dumplings — pork and beef. Eaten by hand.

Roasted bone marrow canoe, parsley and caper gremolata, buckwheat.

Pan-fried beef and pork patties, dark pan jus, smetana, fresh dill.

Cabbage rolls stuffed with braised beef and rice, rich tomato sauce, smetana and dill.

Belarusian crispy potato pancakes, cold smetana, fresh dill..

Beef fillet strips, wild mushrooms, cognac, sour cream on buckwheat kasha.

Heritage chicken breast stuffed with truffle oil herb butter, hand-crumbed, golden fried.

Spring lamb braised with tarragon, white wine and tkemali plum sauce.

Venison loin, turnip purée, blueberry chutney and plum jus.

Confit duck leg, lacquered crisp skin, tart cherry sauce, fresh herbs, onion jam kasha, wilted greens.

Slow-braised beef short rib, dark jus, roast potato, carrot and ginger purée.

Slow-braised pork belly, crackling skin crisped to order, wild mushrooms, cognac reduction, bone marrow gremolata.

Pan-roasted river trout, crisp skin, hazelnut beurre noisette, capers, dill, pomme pave.

Wild mushrooms baked in smetana and cheese in a cast iron cocotte. Black bread alongside.

Georgian aubergine and pepper stew, slow-cooked with tomatoes, garlic and fresh herbs.