Autumn menu update at Mashenka | Рестораны Раппопорта

Autumn menu update at MashenkaAutumn new items at Mashenka by Igor Grishichevkin: beets with prunes, mushroom soup with porcini, duck confit with pear, mille-feuille with fig. From 12:00 PM daily.Autumn has its own character, its own color, and, of course, its own taste. At Mashenka, it is captured in the dark aroma of porcini mushrooms, the sweet tartness of prunes, the velvety flesh of figs, and the slow, almost pensive tenderness of braised pear. Chef Igor Grishichevkin has updated the menu, allowing new dishes to take their place in the seasonal gastronomic story. Baked beets in a salad meet prunes and hazelnuts, while an airy Parmesan mousse adds a salty note to this combination. The mushroom soup with porcini mushrooms recalls a walk through the forest after rain — the kind where the air smells of decaying leaves and earth. In the salad with cured duck, cherry has been replaced by fig: summer lightness has given way to an autumn, deeper sweetness. Duck leg confit with red cabbage and braised pear, which first appeared in the special menu for Apple Spas, has now entered the main menu, and it seems it has been waiting here for a long time. Even the mille-feuille with yogurt ice cream and seasonal berries has acquired a new companion — fig, whose honeyed flesh gives the dessert an autumn expressiveness. This is how autumn takes shape at Mashenka — one that you want to examine in detail and savor without rushing. The main menu is available daily from 12:00 PM.