Summer Menu At White Rabbit Restaurant

Instead of usual green schi the chef of the White Rabbit Restaurant cooks rhubarb plants. Another juicy tone of green is represented in nettle soup-puree cooked with leek, zucchini and young aise-weed served with quail and stuffed with chicken liver and champignons. And even risotto with duck hearts and shiitake mushrooms fried in porto sauce has got its portion of greens such as green peas, mangold leaves, salty linden buttons which replace ordinary capers. The summer mood has been taken by fruits and berries. In the salad with fried chicken liver, spinach and goat cheese there are sweet cherries and slices of marrow peach. Scented raspberry is served with Far East scallop ceviche with avocado and pine nuts. Black currant parfait is topped with the sweet Rabbit's dream in bright orange glaze.