New menu items for Nizhny Novgorod cafes and restaurants

The Trattoria Fettuccine café offers guests an updated “Provincial Italy” menu. For an appetizer, there are Venetian baked mussels - they are served with French fries (320 rubles), and a Lombardy herring appetizer, which is toasted bread with herring and onions, laid in several layers in a pyramid (160 rubles). Also among the new items is a warm duck salad with honey-mustard dressing, lettuce and fresh cucumber (350 rubles) and “Insalato di Sardinia” - a light salad with squid, fresh cucumber, egg and red onion (160 rubles). You can continue your lunch with panisha in Novara style (260 rubles) - this is a vegetable soup, the texture of which resembles a liquid homogeneous puree, and the composition of which is similar to the familiar borscht. It is served with mini cabbage rolls made from young cabbage leaves stuffed with rice, onions and carrots and with tongue as decoration. For main course, a pike cutlet with anchovy and caper sauce is offered; the cutlet is served as a side dish with classic mashed potatoes and a vitamin-rich sauerkraut salad (340 rubles). As an option for the main course - Milanese pork neck with stewed cabbage on the side (420 rubles), Romagnol tortellini with minced turkey (230 rubles) and risotto a la Milanese with saffron, its difference from the classic one is the use of only olive oil when cooking, the absence of cream makes the dish lighter (240 rubles). The simplest, but at the same time the most popular Italian dish - pizza - was not left out. Three new types of pizza are offered to trattoria guests: “Romano” - with anchovies and capers (440 rubles), “Diablo” - with smoked sausage and blue cheese (450 rubles) and truffle pizza with smoked cheese (360 rubles). For dessert they offer Napoleon cake (180 rubles).

At pizzeria Bocconcino, the new menu items have already proven themselves well. For an appetizer, the chef offers ceviche from orata, as they prefer to call dorado here. The fish is marinated in an Asian style with the addition of citrus fruits and served with Baku tomato tartare and thinly sliced fennel; the taste of the dish is complemented by capsules made from the juice of the Japanese hybrid lemon yuzu (540 rubles). The second option for a spring appetizer is muksun tartare with avocado and tomato salsa (440 rubles). Also try cold red cabbage gazpacho with beet sorbet in an interesting presentation: the soup itself, which is prepared from the juice of red cabbage, is served separately and poured into a plate on the guest’s table; in addition to sorbet, the soup includes fresh cucumber, apple and beets (300 rubles .). For main courses, representatives of the stronger sex will especially appreciate stewed lamb with confit onions and bulgur (580 rubles), there is also ravioli with muksun: the fish is not chopped into minced meat, but cooked in large pieces, adding leeks and cream cheese to soften the taste, and decorated with foam for serving. of scallop sauce, red caviar and leek fries, and for added richness, add oyster sauce (440 rubles). For dessert, Bocconcino offers refreshing green tea jelly with jasmine and fresh berries (500 rubles) and berry soup with Mojito sorbet (500 rubles).

A life-affirming appetizer, Astrakhan sturgeon caviar, served with crispy pancakes and sour cream

Among the new menu items this spring, Boss Bar offers guests a mixed salad with roast beef, asparagus, mozzarella cheese and baked beets (500 rubles) and a mixed salad with pear, lightly salted salmon, avocado and mustard dressing (490 rubles). New hot appetizer - mussels baked with cheese and basil (480 rubles), main courses - zucchini baked with beef, served with lentils and mushroom sauce (595 rubles), and spicy pork roll with mashed potatoes and celery ( 545 rub.). For dessert, we recommend lemon dessert with custard and cream (260 rubles) or coffee soufflé (245 rubles). The menu has also been updated with new items for visitors who adhere to healthy eating rules. For a snack, try an omelet roll with curd cream and herbs (220 rubles), as well as salads: with chicken fillet, broccoli, tomatoes and asparagus (485 rubles), with tomatoes, avocado slices, pear, celery, dates and walnuts (385 rub.). Also try vegetable soup with beef and chicken fillet (340 rubles). Several complex drinks have also appeared on the menu, designed not only to quench thirst, but also to maximally saturate the body with useful substances. For example, there is “Honey Kiss” - a cocktail of kiwi, banana, milk and honey with flax seeds (245 rubles), a blueberry-raspberry smoothie with orange juice (245 rubles), a green mix of kiwi, spinach, cucumber and lime juice (245 rub.), “Happiness” - from freshly squeezed juice of pineapple, carrots and lemon with mineral water (245 rub.).

Fabrika bar&club was one of the first to please its guests with a seasonal summer menu. They offer a salad of fresh vegetables with orange dressing (185 rubles), a salad of young zucchini, cucumbers, peppers, tomatoes and stalk celery with rustic sour cream and cilantro (165 rubles) and a warm salad with beef, prunes, quail eggs and fresh carrots with honey-mustard dressing (355 rub.). New soups - tomato gazpacho with shrimp (345 rubles), summer kefir with smoked chicken: it is prepared with low-fat kefir, with chicken meat, fresh cucumbers, mint and radishes (205 rubles), kvass okroshka with young radishes, horseradish and mustard, boiled pork and ham (185 rubles). As a main course, they offer grilled mackerel with pickled vegetable pickles, served with lemon, tartar sauce and herbs (355 rubles). There is also turkey wings in curry sauce with couscous seasoned with honey and butter, and the dish is served with cranberry sauce (RUB 315). Barbecue beef ribs in Bourbon sauce based on American whiskey (480 rubles) are prepared first using sous vide technology, and then finished in a Spanish coal oven, served with chopped fresh vegetables and cilantro. Ratatouille with herbs is a dish traditional for Provencal cuisine, prepared from peppers, eggplants and zucchini (275 rubles). For dessert - homemade pear pie with walnuts, served warm with caramel sauce (205 rubles), and homemade tangerine ice cream (155 rubles).

The main menu of the bar has also been replenished with new dishes. Stewed veal cheeks are cooked in a Spanish oven and served in a frying pan with mashed potatoes and pepper sauce (RUB 415). Also try two new burgers: a chicken burger with coleslaw, salsa sauce and a spicy chicken cutlet (365 rubles) and a fish burger with a cod and salmon cutlet, cucumber, red onion, mixed lettuce and sauce " Caesar" (375 rubles). Like other burgers in the cafe, these are served with French fries, and their cutlets are cooked in a Spanish oven. The soup section now includes the famous tom yam, a hot and sour soup based on chicken broth with various fillings. Fabrika has three options: with chicken (RUB 295), shrimp (RUB 295) and squid (RUB 295), and each is based on champignons, leeks, zucchini, lime, cilantro, cream and a special paste.

In addition, a new section has appeared on the menu - with sausages, which are cooked in a natural casing and served two pieces per serving with mashed potatoes and homemade sauerkraut. There are three types of sausages: very tender chicken with cheese and spices (455 rubles), spicy chorizo - made from beef and pork with the addition of cayenne pepper and paprika (545 rubles) and sausages with Provencal herbs, in addition to pork and beef, they add lard (535 rub.). For a group you can order an assortment of sausages, which will be served on one dish with sauerkraut, herbs, mustard and ketchup (RUB 1,355).

Cafe-bar Berezka also launched a summer menu from the chef. There are, for example, such life-affirming snacks as Astrakhan sturgeon caviar, served with crispy pancakes and sour cream (3,445 rubles), Kamchatka crab with fresh cucumber (765 rubles). Also served as an appetizer are beef tartare on potato waffles (365 rubles), sea bass tartare with lemon and orange (375 rubles) and Baku aromatic tomatoes with Adyghe grilled cheese (285 rubles). For main course, try the tender salmon roll, garnished with fruit salad and apricot puree sauce (RUB 345). There is also sea bass fillet on vegetable julienne (385 rubles), White Sea mussels in wine with tomatoes and aromatic herbs (685 rubles) and Far Eastern smelt with cranberry and red onion tartare (455 rubles).

Maria Savoskina

With an Italian accent