Valentine's dinner menu in the duties of the hearts X Daniel Yitzhakov
Overtures
Herb focaccia and handmade olive oil
A plate of black garlic tahini dips, burnt chalpinio,
Tomato salsa, white bean spread
center table
A salad of pickled raw fennel, Tassos olives, celery leaves with fennel leaves and pomelo
White salmon sashimi from the port in the morning, pistachio oil, fresh horseradish and candied pecans
Leaf salad, mizuna, mustard, arugula, Georgian cheese, hazelnuts and blood orange vinaigrette
Charred winter mushrooms in carob honey and thyme in beef stock on shiitake cream and parmesan
Personal firsts
Burned leek, Turkish spinach cream, yogurt stone and salty crumble
Sheitel tartar, moss aioli, oregano, capers, chives, dill and Parmesan twill
Cabbage stuffed with sweet challah roasted with tomato seed butter and thyme
On tomato and cinnamon sour cream perfume
Main points
A tender sea bass cooked in salt in the oven, placed on a yellow cherry gazpacho,
Green leaves and crispy shallots
Untrib ragu stew cooked overnight in the oven with Uzbek apricot,
White Persian lemon, Jerusalem artichoke placed on a mashed potato
desserts
Double dessert of pavlova heart with lemon cream and raspberry jam and hazelnut crumble
Strawberries in mascarpone cream with reduced wine sauce
A glass of sparkling champagne with raspberry
*The price does not include service
