Severyanin Restaurant: New Menu from Ruslan Stupitsky
nikname34, 30 March 2012
Chef of Severyanin Restaurant Ruslan Stupitsky performed a new menu. It is so fundamental and various that will satisfy any appetites. The new menu presents a combination of different cuisines – European, Russian, hunter’s. Starters chapter is open with slices of frozen venison with forest moss served cold, salt milk mushrooms from Vologda
Chef of Severyanin Restaurant Ruslan Stupitsky performed a new menu. It is so fundamental and various that will satisfy any appetites. The new menu presents a combination of different cuisines – European, Russian, hunter’s. Starters chapter is open with slices of frozen venison with forest moss served cold, salt milk mushrooms from Vologda, marble beef tartar and tiger prawns with fennel and tomatoes. Rack of lamb, striploin and rib-eye proudly perform the chapter of steaks and grill. A special attention is given to perepecha (old Russian mutton dish) with Savoy cabbage: the dish is especially recommended by Chef.
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