Chef Alexander Levchenkov at Beefeater Samal focused on classic and signature European dishes that can be tried in noisy brasseries in Paris or Brussels.

The raw section of the menu includes tuna tonato, horse meat tartare with kurt mousse, as well as beef tartare with smoked pepper and French fries.

Among the soups, guests can choose traditional French onion soup, cream of sweet potato soup with grilled chicken or one of the seasonal items - okroshka on ayran with cucumber snow or tomato gazpacho with shrimp.

The menu has also been expanded with a completely new section of traditional Alsatian pies from the oven - tartes flambée. The chef offers variations with seafood, stewed beef and onion marmalade, as well as with pear and brie cheese.

The pasta section has six items: from classic spaghetti cacio e peppe to rigatoni with shrimp and ravioli with pumpkin and sage.

The main dishes have also undergone radical updates. Fish and chips, pike perch with vongole, salmon steak with caviar sauce have been added to the seafood section, while beef bourguignon, beef schnitzel and chicken francais with asparagus have been added to the meat section.

The Beefeater Samal signature section, steaks, has remained unchanged. Horse meat chateaubriand, dry-aged cowboy steak, Choice category tenderloin - chef Alexander Levchenkov will continue to delight guests with high-quality meat.

For dessert, you can choose millefeuille made from seasonal apples, chocolate babka with ice cream, delicate crème brûlée with parmesan or Guinness cappuccino.

A mandatory element of Solo group restaurants is wine rooms. On the shelves of Beefeater restaurants there are more than 500 types of wine, from classics to items from local winemakers.
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