Maison Rouge · restaurant menu
La Cuisine French and Italian classics
Brand chef Anton Schetchikov. Produce, sauce, precision — and a little theatre at the table.
← Back to the magazineChampagne pairings
- Olives with salted lemons950
- Salami al tartufo (40 g)650
- Chorizo (40 g)650
- Coppa (40 g)650
- Bresaola (40 g)650
- Delicatessen platter3 600chorizo, truffle salami, coppa, bresaola, pastrami, antipasti
- Gorgonzola (40 g)450
- Manchego al tartufo (40 g)750
- Prima Donna (40 g)750
- to shareCheese platter5 300gorgonzola, raclette, tartufo, manchego, berries, nuts
Caviar bar
- Pike caviar (50 g)1 600
- Salmon caviar (50 g)5 400
- Sturgeon caviar (50 g)12 700served with mini blini and sour cream
Raw bar
- Sea urchin (per piece)690
- Murotsu oyster (per piece)1 050
- Gillardeau oyster (per piece)1 350
- Wild dorado crudo (Sri Lanka)8 200
- to shareSeafood platter14 900oysters, langoustines, sea urchins, scallops, salmon, tuna
- to shareMaison Rouge seafood platter16 900oysters, langoustines, scallops, salmon, tuna
Crudo & tartares
- Salmon ceviche with citrus2 100
- Ama-ebi shrimp crudo1 490with pike caviar and tomatoes
- Marbled beef tartare1 490with rye baguette
- Beef carpaccio with tomatoes1 290and parmesan
- Langoustine carpaccio1 600with black truffle
- Bigeye tuna carpaccio (Sri Lanka)2 450
- Hamachi crudo with orange dressing3 900and kiwi (Japan)
- Scallop crudo with ponzu2 100and truffle
Starters
- Ramiro pepper with tuna and tonnato sauce1 100
- Chicken liver pâté890with pickled shallots
- Camembert with honey and raspberries1 550
- Vitello tonnato1 290
- Black truffle croquettes1 200
- Seafood pithivier2 200with pecorino mousse
- Roasted bone marrow with garlic1 100and rosemary
- Potato gratin with sturgeon caviar4 900and smoked sour cream
Bread
- Mini blini with sour cream350
- Bread and whipped butter750focaccia / tartine / baguette
Salads
- Burrata with plum and tomato sorbet1 290
- Beef salad with roasted vegetables1 590
- Octopus salad3 200
- Green salad with herb sorbet890
- Uzbek tomato salad1 650with herb oil and pickled onions
Pasta
- Spaghetti with prawns and bisque1 490
- Duck ravioli with parmesan mousse1 350
- Seafood raviolo1 400with pecorino mousse
- Spaghetti with truffle fondue1 890and black truffle
- Cacio e pepe with beef1 590
- Champagne risotto with langoustines1 890
Mains
- Beef oxtail pithivier2 390with mushroom duxelles
- Marbled beef short rib4 400with mashed potatoes
- Salmon with cauliflower cream, fennel and saffron sauce2 100
- Sea bass à la meunière with asparagus and vongole3 900
- Duck breast with shallots, morels and port sauce2 290
- Grilled chicken with spinach1 490and château potatoes
Soups
- French onion soup1 250
- Chicken consommé with cappelletti850
- Mediterranean soup2 450with seafood
Over the flames
- Ribeye steak (300 g)6 950
- Striploin steak (250 g)4 500
- Tournedos Rossini6 900
- Dorado with tomatoes3 200
- Octopus with potatoes3 290
- Scallops with asparagus3 900
Side dishes
- Baked potatoes with herbs950
- Grilled vegetables1 590
- Grilled asparagus1 850
- Black truffle fries1 250
Desserts
- Éclair900
- Cherry Rouge950
- Creamy panna cotta1 290with fresh berries
- Pain perdu1 350
- Peach mousse cheesecake800
- Ice cream (selection)590
- Fresh berries2 190
- to shareFruit platter10 900