Spring Menu Update at Beluga Restaurant | Рестораны Раппопорта

Spring Menu Update at Beluga RestaurantThis spring, "Beluga" Chef Roman Chistov is preparing an appetizer of spring salads and herbs with farm-raised chicken thigh, served with an apricot kernel sauce and citrus purée.This spring, "Beluga" Chef Roman Chistov is preparing an appetizer of spring salads and herbs with farm-raised chicken thigh, served with an apricot kernel sauce and citrus purée. A salad of ripe Krasnodar tomatoes in a buttermilk sauce is complemented by thinly sliced air-dried breast of Kologrivsky goose and hibiscus leaves. Roman is preparing another — hot — dish with Kologrivsky goose as well. Marinated and lightly smoked goose breast is slowly braised at a low temperature until the meat becomes very tender, then sliced and combined with a rich, intense goose sauce, sautéed cucumber, and green gooseberries. The dish is served with an airy fennel foam and crispy Jerusalem artichoke chips. A new hot appetizer is telnoe from pike. Roman Chistov once again reimagines an ancient Russian dish. Telnoe was traditionally made from fish mince with soaked bread and egg, often with a filling. The dish was a frequent guest on festive tables in wealthy homes and even at royal receptions. At "Beluga," telnoe is prepared from pike fillet with confit onion, cream, and whipped egg whites, served in a white wine sauce with pike roe, Yalta onion chips, fresh fennel, and a dusting of dried raspberry powder. The updates also include a mimosa salad with beluga and cod liver, covered in a fish broth jelly, and the definitive Kostroma-style shchi made with sorrel in a rich broth with veal, baked potatoes, and smoked sour cream.