Percoso Menu

Name: Four Seasons Hotel Lion Palace St. Petersburg
Address: 1 Voznesensky Prospekt, St. Petersburg, 190000, RU
Telephone: +7 (812) 339 8000

Hours of Operation

Open Daily: 1:00 pm – 12:00 midnight

CRUDI DI MARE – SLICED RAW FISH AND SHELLFISH

Branzino: Sea Bass, Asparagus, Broad Beans, Black Truffle; 990

Orata: Sea Bream, Pickled Beetroots, Capers; 990

Capesante: Sakhalin Scallops, “Bellini” Sauce, Cruschi Bread; 990

Tonno: Yellow Fin Tuna Tartare, Artichoke, Pistachio; 1350

Branzino: Sea Bass, Asparagus, Broad Beans, Black Truffle; 990

Mazzancolla: Royal Prawns, Cantaloupe Melon, Polenta Chips, Basil; 1950

ANTIPASTI – SEASONAL APPETISER

Polpo Piccante: Octopus, "Cicerchia" Beans Salad, Tomato, Olives; 1950

Vitello Tonnato: Poached Milk Fed Veal, Tuna and Caper Sauce, Celery; 990

Melanzana E Zucchine: Zucchine, Eggplant Caviar, Ricotta, Bread Crutons, Cucunci; 590

Misticanza: Vegetable Crudité, Green Leaves, Citrus Segments; 470

PROSCIUTTI & FORMAGGI – HAM AND CHEESE COLLECTION

Prosciutto: 24 Months Cured Ham, Pickled Vegetables, Deep Fried Gnocco; 1800

Bresaola: Cured Beef, Parmesan, Truffle, Pickled Onion; 1150

Antipasto Misto: Prosciutto, Bresaola, Guanciale, Cheeses, Pickled Vegetables; 2950

Formaggi: Parmesan, Pecorino, Taleggio, Gorgonzola; 1100

ZUPPE E MINESTRE – SOUPS

Minestrone: Vegetable Cubes, Vegetable Consommé; 490

Zuppa Piselli: Green Pea Soup, Scallops, Goat Cheese; 890

PASTE RIPIENE – ARTISANAL STUFFED PASTA

Ravioli: Ricotta and Spinach, Artichoke, Tomato, Parmesan; 860

Ravioli Plin: Burrata, Kamchatka Crab, Zucchini Sauce, "Cacio E Pepe"; 1550

Ravioli Melanzane: Eggplant Caviar, Provola Cheese, Cruschi Pepper; 790

PASTE CORTE – ARTISANAL SHORT PASTA

Paccheri: Calamari, White Asparagus, Cured ham; 1450

Busiati: Artisan Sausage, Cardoncelli Mushrooms, Pecorino; 1250

PASTE LUNGHE – LONG PASTA

Aglio Olio Peperoncino: Garlic, Extra Virgin Olive Oil, Chili, Cruschi Pepper; 690

Reginette Alla Puttanesca: "Crudaiola", Anchovies, Capers, Olives; 990

Spaghetti Chitarra: Octopus and Shellfish, Tomatoes, Espelette Pepper, Parsley; 1750

RISOTTI – RISOTTO

Risotto Diavola: Sea Food, Raw Crustacean Selection, Bottarga; 2750

Risotto Rape Rosse: Variation of Beetroots, Gorgonzola, Beetroot and Bread Crumble; 990

Risotto Zafferano: Octopus, Saffron, N'Duia; 1550

PESCI – FISH

Polpo: Glazed octopus, Green Pea Pure, Pickled Red Onion; 2350

Branzino: Pan Fried Sea Bass, Seasonal Vegetable, Citrus Sauce; 2450

San Pietro: Roasted John Dory, Fennel, Black Olives Pesto, Herbs Crust; 2550

Orata: Grilled Sea Bream, Cauliflower Caviar, Saffron, Provola; 1450

Branzino in Crosta: Sea Bass in Herbs and Sea Salt Crust; 890 per 100g

Orata in Crosta: Sea Bream in Herbs and Sea Salt Crust; 650 per 100g

Fish in Crust is Served with Sautéed Vegetables, Crudité Salad and Fish Sabayon With Capers

CARNI – MEAT

Manzo Marezzato: Grilled Marble Beef Fillet, Artichoke, Zucchini, “Francesina”; 2950

Vitellino: Milk Fed Veal Chop, Porcini Ragout, Marinated Lettuce; 1950

Agnello: Roasted Lamb Loin, Kale, Orange; 1950

Costata Maturata: Grilled Dry Aged Rib Eye; 890 per 100g

Bistecca Fiorentina: Grilled Dry Aged T-Bone “Fiorentina”; 850 per 100g

Dry Aged Meat is Served with Roasted Potatoes and “Uccelleto” Style Beans

CONTORNI – SIDE DISHES

Verdure Griglia: Grilled Seasonal Vegetables, Rosemary Oil; 320

Patate Schiacciate: Mashed Potatoes, Provola Cheese, Black Pepper; 320

Patate Arrosto: Roasted Sea Salt Potatoes, Dry Tomatoes, Wild Asparagus, Pickled Garlic; 320

All prices are subject to change without notice.

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