The first spring morels in White Rabbit’s menu
White Rabbit is opening the mushroom season with morels. Baskets full of the first mushroom batch from Crimea – already at the restaurant!
A good addition to the boletus risotto, the ravioli with crab, the barley porridge with grouse and the “Klubskaya” porridge with duck giblets, as well as the signature a la “Lakomka” veal tongue – the tender, fragrant mushrooms will decorate the best dishes at White Rabbit. Guests will be offered to pick the best-looking morels from a full basket, as well as get recommendations regarding the best meals to enjoy them with. From salads to hot dishes, in any form or amount.