Fresh Caviar Selection 

 

Flown in today for your enjoyment, served fresh blue lump crab, creme fraiche, hard boiled egg yolk and house made potato chips

 

French Trout Roe              1/3 oz.                   48

Hackleback                        1/3 oz.                   68

Ossetra                              1/3 oz.                   86

 

 

 

 

Every month, the Patrons of the Royal Eagle are taken for a Culinary Journey

 

This month of September 2022

is dedicated to the Feast of the vikings

 

 

 

 

 

The Viking Salmon with Cedar planks, Skagen sauce

8oz. fillet of Salmon, prepared the Viking way:

cedar planks, cedar pecks, 

roasted, served with sea salt, Skagen sauce

(base:homemade yogurt, caviar, scallions, lemon zest)

fire roasted  Viking flatbread       52

 

 

These will be the weekly specials Chef Petr is composing for your enjoyment  each Thursday, aside from our regular menu

At the end of each month, we offer

Cooking Class and Dinner Experience.

You can learn history, the science of preparation and the step by step preparation of these three dishes as well as the dinner after.

 

 

 

 

 

 

Cheeseboard  selection for this week

Wensleydale Honey and Lemon - Yorkshire cheese, sweet and succulent 

Pinot Noir Goat  

Dutch Gouda Block

Specialty Beverages    5

 

Coke  Products 

Iced Tea - Strawberry Hibiscus a must try from Jerusalem, ancient recipe, 

brewed in house

Russian Kvass  - imported artisan beverage, naturally fermented rye bread, yeast, hint of berries, herbs and honey                                6

Cucumber Mint Lemonade

Honey Ginger Lemonade

 

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