Delicate pate of chicken liver homemade. Served with cherry mousse and borodinskii toast. Output 100/50 g.
veal Tenderloin, tuna sauce, capers. the Yield of 120 g.
Tomatoes, mozzarella, pesto, mixed greens. Exit 300.
a Classic Italian appetizer. Veal tenderloin, cornichons, red onion, mustard, raw quail egg, Worcestershire. Served with ciabatta. Yield 180 g.
Served with a slice of ciabatta and cherry
Slices of veal in a sauce of honey, balsamic and olive oil with garlic and onions. Served with fresh arugula and slices of Parmesan. Output: 130 g.
Dor-blue, Parmesan, Camembert, feta, grapes, walnuts, honey. Exit 240 g.
Prosciutto crudo, salami, pate of chicken liver, cornichons, olives, toasted slices of ciabatta, Dijon mustard, microgrid. the Yield of 210 g.
bruschetta is All one species. Exit 270 g
Bruschetta with roasted vegetables. Exit 65,
Slices of veal, prepared method Suwit on baked ciabatta with Tonato sauce, quail egg and cherry tomatoes . Yield 70 g.
Slices of prosciutto crudo on a baked slice of ciabatta with cream cheese. Served with a cherry tomatoes and greens. Exit 65,
Slices of salted salmon on baked slice of ciabatta with cream cheese. Served with a cherry tomatoes and greens. Exit 65,
feta Cheese and greens on a baked slice of ciabatta with pesto and cherry tomatoes . Yield 70 g.
Итальянский ресторан Лимончелло