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NEWS

Summer menu

Summer menu

at Fahrenheit

No doubt Chef Victor Titov has enough creativity all year long but in the summer when so many local food are available, the menu always comes out even more intriguing. Summer in a plate kicks off with sliced sweet summer tomatoes topped with green basil and sheep milk cheese followed by watermelon with goat cheese, pecan nuts and blueberries; or greens with crispy tostada and ricotta. New version of Caesar salad is a must try too – grilled Romano salad with black Italian rice is seasoned with spicy mango sauce and anchovy-based dressing. Soup section experienced a major summer boost too – bright orange soup made of seasonal corn is spiced up with a note of miso; celebratory green one is concocted from baby peas with mint and tarragon while hot pink soup is made of beetroot and kefir, and topped with organic egg.
Another special attraction of the new menu are chef’s experiments with street food: give a try to salad sandwich made of sweet brioche and stuffed with stewed spiced up veggies. The one with smoked chicken with anchovy aioli is equally impressive. Takos come in three versions – with stewed beef and beans; with chicken and cabbage; and deep fried white fish with guacamole.
Among mains try light pasta with scallops, asparagus and zucchini; baked veal with Porto sauce and chanterelles or red fish poke with tobiko, chukka salad and chili.
Summer menu
No doubt Chef Victor Titov has enough creativity all year long but in the summer when so many local food are available, the menu always comes out even more intriguing. Summer in a plate kicks off with sliced sweet summer tomatoes topped with green basil and sheep milk cheese followed by watermelon with goat cheese, pecan nuts and blueberries; or greens with crispy tostada and ricotta. New version of Caesar salad is a must try too – grilled Romano salad with black Italian rice is seasoned with spicy mango sauce and anchovy-based dressing. Soup section experienced a major summer boost too – bright orange soup made of seasonal corn is spiced up with a note of miso; celebratory green one is concocted from baby peas with mint and tarragon while hot pink soup is made of beetroot and kefir, and topped with organic egg.
Another special attraction of the new menu are chef’s experiments with street food: give a try to salad sandwich made of sweet brioche and stuffed with stewed spiced up veggies. The one with smoked chicken with anchovy aioli is equally impressive. Takos come in three versions – with stewed beef and beans; with chicken and cabbage; and deep fried white fish with guacamole.
Among mains try light pasta with scallops, asparagus and zucchini; baked veal with Porto sauce and chanterelles or red fish poke with tobiko, chukka salad and chili.