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P É P I T E
T r i l o g y S c a l l o p & C r a b
King crab rillette with scallop slice and mandarin served
in crunchy endive leave covered with Onegin vodka-yuzu jelly
Scallop millefeuille with crab tarama mousse and pike caviar,
yellow beetroot and smetana sauce
Ravioli with Scallop, crab mousse, bottarga,
watercress emulsified sauce and spinach
Duck foie gras escalope with yellow beetroot confit, caramelized endive and persimmon sauce with yuzu
Farmer chicken breast 2 texturas, quince confit pearls and baked
button mushrooms, pumpkin puree, “Pomme Dauphine”
Baked Scallops in shell with green spinach emulsion and scallops mantia sauce, cauliflower puree with turmeric
Grilled beef fillet Rossini style with duck foie gras, celeriac millefeuille, chanterelles and red wine sauce
Glazed duck breast slices in orange flavoured sauce
with pear caramelized with balsamic vinegar and oyster
mushrooms
Crunchy green salad with mini-romano, cress leaves, green
asparagus, Kenyan bean, snow pea, red and violet radish,
avocado mousse, asparagus sauce, sprouts, extra virgin olive
oil with lemon dressing
Sakhalin scallop crudo with Uzbek tomato natural juice, green apple flowers and tomato heart
