Meditarranean Meat Main Course

Question 1

Grilled Tomahawk

Answer 1

Chimichuri sauce
Potatoes confit
Grilled tomahawk-it’s big ribeye on the bone
Table size service
We cut meat from the bones on the

Grilled tomahawk ribeye on the bone served with confit potatoes and chimuchuri sauce

recommended for 2 persons
Australian dry aged Kiwami Wagyu tomahawk 9+ MB, chimichurri sauce, cut table side

1250

Question 2

Lamb rug with Mille -Fuille

Answer 2

Mille-Feuille -it’s puff pastry Милли Фей

Thousand Layers
Vegetables in ratatouille style
Tomato
Zucchini
Bell pepper yellow and red
3 Pieces of lamb
New Zealand lamb rug served with thinly sliced baked vegetables

New Zealand lamb, vegetables
parmesan
millefeuille,
basil pesto,
lamb jus

Question 3

Beef Rossinis with Porto sauce

Answer 3

Grille Tenderloin fille steak ask about level of preparation
Foea gras-seared on the top with Black truffle
Spinach
Porto sauce: , port wine
Butter
Veal stouck
All beef Prime angus from Australia

200gr Australian Wagyu beef tenderloin,
foie gras,
black truffle,
perigeux-периго sauce with port wine Madeira fortified wine from Portugal

Question 4

Ribeye

Answer 4

250gr Australian Kiwami Wagyu
beef ribeye 7+ MB,
port-red wine shallot confit, potatoes grenaille in persillade
Shallot it’s type of onion !