Strawberry, rhubarb, garden vegetables and young nettle — spring is already on a plate
Opening a season of the first berries and vegetables White Rabbit chef updated the menu. We now present: stracciatella & sweet strawberry salad, green borsch with rhubarb and sour cream, risotto with boletus and morels. Truly springtime dessert — a rhubarb with strawberries and soft curd. Vladimir Mukhin passes the taste of spring on with the first spring greens: zander with nettles, broccoli and green peas, goat with glague and garden vegetables, the nettle sorbet.