8-course dinner
I
Foie-gras, date chutney, pekan
Snowdrop (Galanthus)
II
Snail, hazelnut praline, black caviar, lemon caviar
Pansies (Viola Tricolor)
III
Scallop carpaccio, celery, kiwi
Hydrangea (Hydrangea)
IV
Sea bass, champagne sauce, shiso
Chamomile (Matricaria)
V
Beef tartare, turnip, nori sauce
Dahlia (Dahlia)
VI
Mullet, salty lemon, parsnip, sorrel pesto
Lily (Lilium)
—
Lamb, red cabbage cream, citrus demi-glace
Wild Rose (Rosa)
VII
Chaga panna cotta, pear, buckwheat crumble
Orchid (Orchidaceae)
VII
Fried grapefruit sorbet, blue apple confit, meringue
Lilac (Syringa)
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5500 rubles