This year our seasonal autumn menu has been introduced with a certain delay. However, October 2019 looks almost as typical August 🙂 This autumn, in fact, begins only in November. In particular, the delay is caused by the need to procure special equipment. For chicken liver pate, we needed disposable wooden knives. (They also reflect our commitment to sustainability). And for the barbecue of pork ribs (lavish 1 kg portion!) – disposable kitchen gloves, for the convenience of the eater.
Some of the dishes were inherited from the autumn menus of past years. But we thoroughly redesigned their recipes. Our apple strudel recipe now includes walnuts. And now we serve it with a playful scoop of ice cream. Pumpkin cream soup “Garbuzyanka” is an old-timer of the menu, almost from the very opening of the restaurant. In the main version we now cook it with fried bacon. But the former vegetarian version is available upon personal request. The seasonal menu is completed with appetizing meat jelly (aspic) with horseradish and classic salty Milk-cap mushrooms with onions and sour cream.
Let’s meet the autumn cold fully equipped and in good spirits!