Moscow Restaurant Week. SPRING 2018
The spring festival Moscow Restaurant Week 2018, which is held in 75 Moscow restaurants, is dedicated to cereals. Chef of LavkaLavka Elena Savchuk has developed a stylish and colorful thematic menu of five courses, which can be ordered individually or get everything at once – and then interesting gastronomic stories about quinoa, bulgur, spelt and wild rice will form a fascinating plot in black tones with mandatory cords, culmination and denouement. All dishes are made in black, and the spiciness is given to Asian spices and sauces, so that everyone knows the croup appears in a completely new role.
As a snack – sweet northern prawns with aioli from the juice of Japanese lemon and young wild garlic with thin crispy flat cakes from quinoa, flax and black sesame (400 rub.). Next is a hot appetizer, this fried Asian raguni dumplings with wild salmon, caviar, tofu and spicy chilli-pepper sauce – black velvet bags are effectively served on white marble (400 p.). The next dish – fried duck liver with port wine, black carrots and sweet and sour bulgur in berry sauce made of currants and blueberries (400 p.). The culmination moment of the set is a luxurious risotto made of black rice with baked with medulla, served in a bone marrow (500 rubles). To finish the dinner is recommended with soft ice cream from black sesame with sauce of cherries and half a pound (350 r.): The taste of halva with sweet berries and the crunch of sugar tuile is the perfect finale of a gastronomic evening.