Summer Menu At White Rabbit Restaurant
Redaktor, 26 May 2015
Nettle and saltbush, aise-weed and mangold, spinach and young arugula, rhubarb and sorrel, oxalis and even linden buttons are gathered in the culinary “herbary” or summer menu from Vladimir Mukhin.
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.
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