Preparation of salads
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Description
| Mix salad with a tuna of "Blue Fin" and Kenyan haricot / with Glenmorangie Nectar D'Or/whisky | 260 g |
| Black truffle, cheese salad Parmesan and asparagus | 270 g |
| Eggplant grill salad and pine nut |
230 g |
| Salad with the flamed liver of a rabbit in Glenmorangie Nectar D'Or whisky | 230 g |
| Salad with meat of the Kamchatka crab, avocado and sauce of Aioli | 200 g |
| Sashimi salads with a salmon and Matsukhis's sauce | 150 g |
| Caesar salad |
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Preparation of salads
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