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Valentine's dinner menu in the duties of the hearts X Daniel Yitzhakov

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Overtures

Herb focaccia  and handmade olive oil 

A plate of black garlic tahini dips, burnt chalpinio,

Tomato salsa, white bean spread

center table

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A salad of pickled raw fennel, Tassos olives, celery leaves with fennel leaves and pomelo

White salmon sashimi from the port in the morning, pistachio oil, fresh horseradish and candied pecans

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Leaf salad, mizuna, mustard, arugula, Georgian cheese, hazelnuts and blood orange vinaigrette

Charred winter mushrooms in carob honey and thyme in beef stock on shiitake cream and parmesan

Personal firsts

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 Burned leek, Turkish spinach cream, yogurt stone and salty crumble

Sheitel tartar, moss aioli, oregano, capers, chives, dill and Parmesan twill

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Cabbage stuffed with sweet challah  roasted with tomato seed butter and thyme

On tomato and cinnamon sour cream perfume 

Main points 

 A tender sea bass cooked in salt in the oven, placed on a yellow cherry gazpacho,

Green leaves and crispy shallots

Untrib ragu stew cooked overnight in the oven with Uzbek apricot,

White Persian lemon, Jerusalem artichoke placed on a mashed potato

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desserts

Double dessert of pavlova heart with lemon cream and raspberry jam and hazelnut crumble

Strawberries in mascarpone cream with reduced wine sauce

A glass of sparkling champagne with raspberry 
 

*The price does not include service