Autumn Wild Cuisine at Scottish Cell
Redaktor, 9 September 2014
The autumn menu is already available at the Scottish Cell restaurant. Chef included autumn colorful, rich and healthy dishes with reindeer, pearl hen and omul in it.
It’s good to start with a light salad with arugula and cherry tomatoes, seasoned with sauce based on olive oil and balsamic vinegar. It is served with reindeer meat, Parmesan and pine nuts (720 rubles).
Then follows baked leg of pear hen served with baked pumpkin and red bilberry sauce (960 rubles), omul fillet with pumpkin and spinach stewed in cream (890 rubles).
And certainly, there are desserts: crepes with berries and cheese cream (450 rubles) and fruit & berry tartar (550 rubles).
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