Meat

 

 

Our main meat entrees are cooked over coals

 

GOODMAN recommends 4 grades of steak preparation:

Rare (grilled outside, raw red inside, t 39°- 43°)

Medium rare (steak still having some blood left, rosy red inside, t 42°- 47°)

Medium (half-grilled steak, pink inside, t 47°- 50°) - the most popular grade of preparation

Medium well (almost wholly grilled steak, beige pink, t 55°- 57°)

Well done - GOODMAN doesn't recommend well done steaks (more than t 60°)

 

Every steak is served with a sauce of your choice.............................................................29

GOODMAN sauce - house-sauce with red wine, berries and honey (60 g)

Pepper sauce - cream and freshly ground pepper (60 g)

Mushroom sauce - cream, porcini and button mushrooms (60 g)

Spicy sauce - herbs and garlic (60 g)

 

XXL CowBoy steak 700 g * 2199

USA / Australia. A 120 days of corn-fed beef
Bone-in rib-eye
Recommended doneness – medium–well

 
GOODMAN's rib-eye steak 400 g*
1199

USA / Australia. 120 days of corn-fed beef
Classic cut from the rib section
Recommended doneness - medium
Ask us to cook the most marbled steak available
If you prefer your rib-eye medium well

 

New York steak 350 g*
1199
USA / Australia. 120 days of corn-fed beef
Traditional cut from the top loin
Recommended doneness - medium rare
Filet mignon 250 g*
1199
USA / Australia. A120 days of corn-fed
The definitive steak made solety from the mid section of the tenderloin – the most tender and lean cut
Recommended doneness - medium rare 
 

 

 


Set "Boston dinner" 599
                                                                                           

Salad of your choice:

Fresh cucumbers, ripe tomatoes and greens (with olive oil or sour cream) 250 g
   
Green mixed salad 80g
                                                                                                 
Main dish of your choice:
Steak "New York" 220 g
    
Salmon steak 160/60 g


Garnish of your choice:
 
Grilled vegetables 200 g
 
Mashed potatoes with "Roquefort" cheese 250 g
 

   
No discounts are valid on this special offer  

 

Set "Chateau for two"
 
Steak + side dish + appetizer............................................................................................2299

Chateaubriand steak

+ spinach pie as аppetizer 250g
+ rice with mushrooms OR Young green beans with bacon
 
 
No discounts are valid on this special offer
Fillet-Chateau  300 g*                                                                                                   
1499

USA / Australia. 120 days of corn-fed beef
Example cut from the wider end of the tenderloin

 
Chateaubrian steak  450 g* 
2199

USA / Australia. 120 days of corn-fed beef
The original steak of main part of tenderloin
The recommended level of preparation - medium rare

 



Rack of lamb 400/600 g                                                                  

269/100g

New Zealand.
Whole rack of lamb, grilled. Recommended preparation - medium
 
Braised lamb shank with rosemary sauce 290/40 g 649
Beef stroganoff 400 g 469
Вest- known russian classic (made solely from beef tenderloin)  

 

GOODMAN PREMIER BURGER 269 
Our specialty burger is the best in Moscow!
Freshly minced charcoal-grilled beef burger with tomatoes,
Romaine lettuce, pickled cucumbers and red onions, served with
fried potato wedges, ketchup and mayonnaise 9 oz
 
+ crunchy pancetta 39
+ fried egg 29
+ Cheddar 29
+ onion rings 29
   
CHICKEN BURGER GOODMAN 200/160/100/80g  189
+ crunchy pancetta 20 g   39
+ fried egg 1 ps  29
+ Cheddar 20 g  29
+ onion rings 10 g  29
   
GOODBURGER 269
GOODMAN Premier burger (with or without onion)
+ GOODMAN milk shake or lemonade
+ surprise toy
 

 

«Short Loin Steak» 500 – 800 g**      279/100 g

USA.120 days corn-fed beef 
Beef short loin cut, bone-in. 
Recommended temperature – medium rare 

 
"T-Bone" 500 – 800 g**      289/100 g

USA.120 days corn-fed beef 
A unique short loin steak is a two-for-one cut, it’s comprised of a piece
of tenderloin and a piece of strip separated by a T-shaped bone. It
consists mostly of the famous strip loin cut and its smaller part is
soft tenderloin. 
Recommended temperature – medium rare 

 
«Porterhouse» 700  1000 g**      299/100 g

USA.120 days corn-fed beef 
The king steak, bone-in. It’s comprised of two equal beef cuts separated
by T-shaped bone: one of them is the rear end of the short loin with
the most “beef” taste and the other section is delicate strip loin.
Recommended temperature – medium rare

 

 

"Kobe New York Steak" 200-300 g*
999/100g
Boneless beef steak from the heart of the short loin. A marvelous marbled meat that differs from all other beef cuts. Incomparable pleasure is guaranteed! 
Recommended temperature – medium 
 
Sommelier recommendation - Sito moresco 
3300/750ml
Gaja Sito Moresco Rosso Langhe, Piedmont, Italy. 

Rich wine from Nebbiolo, Cabernet Sauvignon and Merlot grape varieties.


Ideal to drink young. Expressive berry tones, combined with rounded tannins, leave a pleasant long aftertaste
 

 

All our prices are in grivnas. We accept grivnas and principal credit cards for payment.

A company of 8 or more people gets an olbigatory 10% service charge included into the bill.

GOOD NEWS FROM GOODMAN

GOODMAN New Year's table: 20% discount on takeaway food

One of the most enjoyable parts of the New Year holiday - is, of course, gifts...

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Phone: +38 044 596 00 00
75, Zhilyanskaya st., Eurasia BC
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