Dear Guest,
within a few days, Gallery to Fly team will launch a new website. However, already now you can see the updated interface and new items of our menu. While we are making the latest changes, you can get the current menu and make an order by contactng our managers:
Cauliflower risotto with coconut sauce and shrimp
Ingredients:
cauliflower, spinach, shrimp, parmesan, coconut milk, lime
Served with:
edamame beans
Cooking method:
1. Warm up risotto, shrimp, spinach 5-7 min., 250°F (for the lower heating element of the furnace); 1-1,5 min., 600 W (for microwave); 2. On the plate to spread the risotto on it and shrimp with a side spread the prepared spinach; 3. Garnish with edamame beans. Bon appetit!
