Restaurant menu «Backstage»
Hot dishes
Baked Chile sea bass and green vegetables dressed with coconut sauce |
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Dorado fillets cooked in lemon salt and porcini crisps |
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Norwegian halibut and potato mash |
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Fried tiger shrimp and mozzarella |
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New York steak dressed with Shizo sauce and straw potatoes |
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Rib Eye steak served with aromatic broth and baked tomato |
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Young lamb tchakhapuli |
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Baked lamb served with light cucumber and radish salad |
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Flavoured quail dressed with cranberry and pepper sauce |
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Warm grilled ratatouille dressed with pesto sauce |
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ON TOP