Big update to the Lambic menu
Traditionally, every six months we do a big update of the main menu! This fall is no exception.
Let’s start getting acquainted with the novelties of the most popular section: beer appetizers. Parmesan popcorn has been replaced by slices of brie cheese fried in crispy breading, served with cherry chili sauce. To the long-standing hit — lamb chebureks — we added another variant of shrimp stuffing served with ginger sauce. After a long break you can order yam fries again.
The appetizers and salads sections were enriched with 6 new items at once! Olivier is now prepared in an updated serving with grilled quail and nori chips. The hit of last summer — salad with salty Imereti cheese, tarragon and crispy ciabatta croutons — is back on the menu. Instead of tuna tartare we now cook carpaccio of smoked tuna with tonnato sauce. Chicken pate and hand rolls moved from the summer menu 2023 to the main menu, which can now be ordered in one of three variants — with scallop, tuna or salmon. The absolute novelty is julienne of scallops with mushrooms baked in puff pastry.
5 new dishes have been added to the main menu sections. Instead of a double cheeseburger, try a burger with beef steak, camembert cheese and mushrooms in cream sauce. For the first time in a long time, we’ll be making pasta — this time Italian orzo in a creamy lemon sauce with scallops, broccoli and parmesan. We recommend trying the Asian-style quail fillet with oyster mushrooms and bok choy cabbage. Also now on the menu is a large beef rib, stewed for hours in demiglace sauce and a whole grilled Mediterranean dorado with Thai-style vegetables.
For dessert, we recommend trying the banana pear tart with chocolate covered strawberries, which our whole team is crazy about.
For the new seasonal menu Dmitry Lazko, brand-chef of Miratorg, and Evgeny Goncharov, concept-chef of Brasserie Lambic, combined their knowledge and experience in working with meat and created 8 dishes from beef cooked in a smoker. A smoker is a specialty wood-fired smokehouse oven for low temperature cooking. The soft smoke allows for juiciness and flavor retention during long smoking. We used three cuts of beef cooked for many hours in the smoker — brisket, ribs and roast beef from picanha — as the basis of our dishes: — Smoked picanha roast beef with chanterelles, capers, rucola and parmesan — Layered roti flatbread with smoked roast beef, feta cheese cream, onion fries and hoisin sauce — Okroshka with brisket on kvass/kefir — Fettuccini with brisket, chanterelles and parmesan in sweet pepper sauce — Sandwich on ciabatta with smoked roast beef, pickled cabbage, caramelized onions and pickles — Beef rib with roasted peppers, spinach and pickles — Brisket burger in a brioche bun with egg, caramelized onions and parmesan cheese — Beef brisket with pickles in a soy-sesame marinade, jalapenos and tripple black sauce. To meat dishes of the new menu we recommend our author’s Tripple Black sauce with coffee, dates and dark beer! Buy a souvenir bottle of sauce for your home or as a gift for your loved ones! Taste new dishes on Lambic verandahs in the company of bright seasonal cocktail spritzes!
31 July 2025
Belgian light lager brewed by the famous St-Feuillien brewery especially for Brasserie Lambic! A perfectly balanced beer, the taste and aroma are soft, moderately malty with a profile of toasty, biscuit, nutty, caramel and honey notes with moderate fruitiness and a slight hop bitterness. Try it in all Lambic's already!
16 June 2025