Not one, but four types of mushrooms have become the main heroes of this season’s menu. Aspen and boletus, chanterelles or slippery jacks - guests will need to decide for themselves, which they’d like to add to the ordered dish.
Risotto is equally suited by chanterelles and aspens. Fried potatoes have to be tasted with slippery jacks at least once in a lifetime. And the original chicken pastrami with baby corn must be tried several times in a new combination: first with sweet chanterelles, then with crunchy slippery jacks, with fragrant boletus and sweet-scented aspens. Mushrooms’ new chef Victor Titov has created the seasonal menu, in which you can not only choose a dish, but also choose which mushrooms it will be prepared with.
Boletus, chanterelles / slippery jacks / aspens
Warm salad with potatoes and tomatoes – 320 / 420 / 520
Tagliolini in truffle sauce – 460 / 520 / 580
Risotto with dill foam – 490 / 560 / 620
Fried potatoes with green onion and spicy herbs – 320 / 420 / 480
Chicken pastrami with baby corn – 820 / 880 / 980