Updated Menu At CheerDuck Restaurant
Redaktor, 24 March 2015
New Dishes from the menu of CheerDuck Restaurant have all chances to be culinary hits of this spring thanks to efforts of the powerful tandem of Brand-Chef Mark Statsenko and Chef Andrey Borin.
These are a few extracts from the new menu:
Mix of spinach, red oranges and soya sprouts with tender cream and eggplants, 330 rubles;
Duck flesh stewed with spicy red cabbage for 12 hours, 470 rubles;
Aromatic Tom Yam on coconut milk with chicken and tiger prawns, 520 rubles;
Juicy roast veal with corn cream, egg sous vide and teriyaki sauce, 630 rubles;
Halibut fillet with donuts stuffed with smoked cheese topped with cream sauce with spinach and baked sweet pepper, 650 rubles;
Stewed beef cheeks with fried polenta and juniper sauce, 570 rubles;
Half of farmer's chicken with gooseberry and red wine sauce, 590 rubles.
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