Меню ресторана Soma



subject: food

curated by Artem Сhudnenko

brioche with pastrami
and tomato broth
900

olivier salad with langoustine
and red caviar
900

cheeseburger with mushroom tea
900

french toast pizza
with ice cream and pistachios
680

bloody mary with kimchi tomatoes
790

pineapple michelada
690

artichoke shot
300
трюфельный скрембл
650

raw лангустины с томатами и авокадо
890

боул с кускусом, свежими овощами
и зеленью
670

сэндвич с мортаделлой и сыром,
глазуньей и кислыми огурцами
800

сладкий тост со сметанным кремом
и солёной карамелью
690

добавьте к завтраку

томаты 50гр
150

авокадо 50гр
200

ростбиф 50гр
380

слабосоленая форель 50гр
380

мортаделла 50гр
250


чёрный трюфель 1гр
300
late breakfast
monday-friday 12:00—16:00
saturday-sunday 12:00—18:00
oatmeal with seasonal berries
400

omelette with mortadella
600

scrambled eggs with salmon
600

toast with guacamole and feta
650

toast with scrambled eggs
and duck pastrami
700

granola with yogurt and seasonal berries
520

cottage cheese with seasonal
berries and wood sorrel
520
add to your breakfast


poached egg
150

tomatoes 50 g
150

avocado 50 g
150

mortadella 50 g
200

lightly salted salmon 50 g
300

blueberries 50 g
200
late breakfast
aftermath menu
all day
pearl barley tabbouleh
with marinated turkey hearts
650

beef tongue with sunflower
seed hummus and kale
1 200

waffle cup with seaweed
ice cream and black caviar
1 200
Soma Lab is our new project, during which the restaurant will become a laboratory of tastes.
By exploring unusual products and cooking techniques, together we will discover new combinations and come close to the usual culinary boundaries, and sometimes go beyond them.

Our first special menu is all about the northern forest. The wildlife offers a scattering of interesting ingredients: from the familiar porcini mushrooms and rowan berries to the more unusual reindeer moss and parsnip root. Join us in this gastronomic experiment and taste the richness of the Russian forest.
Soma Lab is our new project, during which the restaurant will become a laboratory
of tastes. By exploring unusual products and cooking techniques, together we will discover new combinations and come close to the usual culinary boundaries,
and sometimes go beyond them.

Our first special menu is all about
the northern forest. The wildlife offers
a scattering of interesting ingredients: from the familiar porcini mushrooms and rowan berries to the more unusual reindeer moss and parsnip root. Join us in this gastronomic experiment and taste
the richness of the Russian forest.
Murotsu oyster
550

sea urchin with confit egg yolk and shiso
390

salmon ceviche with sweet potato sauce
980

sea bream with ginger sauce
690

scallop with guacamole
and fresh strawberries
1 300

beef tartare with pickled shiitake mushrooms and oyster aioli sauce
820
raw
gazpacho with stracciatella
700

potato soup with porcini mushrooms, oyster mushrooms and sage
620

fish soup with salmon,
squid and kimchi tomatoes
750
soups
tomatoes with tomato ponzu, basil cream, coriander leaves and oregano cookies
700

tomatoes with tonnato sauce
and pickled onions
700

green salad
670

green salad with burrata
950

spicy salad with tomatoes,
roasted pepper, romaine and feta
700

tabbouleh with quinoa,
tuna and tahini sauce
650
salads
squid with tomato kimchi
820

crab risotto with sweet and sour sauce
1 550

sea bream with creamy spinach
1 050

salmon with mashed potatoes and broccoli
1 250

orzo with scallop and mushroom cream
1 250
fish
chiken thigh with asparagus,
shallots and ginger sauce
820

duck breast with celery puree,
apple and mustard sauce
980

ptitim with rabbit confit
and foie gras mousse
1 300

beef tongue with fried romano,
peper sauce and sour cream
850

striploin with spinach
and tahini sauce
900
meat
broccoli with wasabi sauce
680

baked cabbage with potato mousse
and miso sauce
650

paccheri with tomato,
burrata and chili
1 100
veggies
cheesecake with maple syrup
790

honey donuts with ice cream
and walnuts
700

chocolate cake
700

chocolate candy
190

ice cream
200
desserts
homemade bread with smoked butter
290

olives
420

chicken liver pate
with black currant and brioche
520

eggplant with tahini and herb dip
490

burrata with grapes and lychee sauce
860

potato puffs with sour cream
and pike caviar
800

crispy eggplant with eel mousse
800

tuna tataki with marinated
melon and sweet potato
750

grilled zucchini with anchovies
and sour cream
790
appetizers
brioche with pastrami
and tomato broth
900

olivier salad with langoustine
and red caviar
900

cheeseburger with mushroom tea
900

french toast pizza
with ice cream and pistachios
680

bloody mary with kimchi tomatoes
790

pineapple michelada
690

artichoke shot
300
трюфельный скрембл
650

raw лангустины с томатами и авокадо
890

боул с кускусом, свежими овощами
и зеленью
670

сэндвич с мортаделлой и сыром,
глазуньей и кислыми огурцами
800

сладкий тост со сметанным кремом
и солёной карамелью
690

добавьте к завтраку

томаты 50гр
150

авокадо 50гр
200

ростбиф 50гр
380

слабосоленая форель 50гр
380

мортаделла 50гр
250


чёрный трюфель 1гр
300
aftermath menu
all day
homemade bread with smoked butter
290

olives
420

eggplant with tahini and herb dip
490

chicken liver pate with black currant
and brioche
520

tomatoes with tonato sauce
and pickled onions
700

beef tartare with pickled shiitake
mushrooms and oyster aioli sauce
820

potato puffs with sour cream and pike caviar
800

grilled zucchini with anchovies
and sour cream
790

broccoli with wasabi sauce
680

striploin with spinach and tahini sauce
900 / 100 g
night menu