8 changes
I
Porcini mushroom ice cream with Borodino bread crumbs
II
Scallop tartare with black truffle and fried eggplant cream
III
Tuna and fennel with paprika and walnut sauce
IV
Black oyster mushrooms and basturma with pumpkin hummus
V
Foie gras with Jerusalem artichoke, figs and pomegranate sauce
VI
Halibut with stone potatoes, spirulina and clotted cream sauce
-
Tenderloin with beets and herbal demi-glace
VII
Ginger sponge cake with lingonberries and goat cheese cream and yoghurt
VIII
Sea buckthorn and chili mulled wine with coconut
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6500