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:
Stewed lamb with baked eggplant and mustard seeds
Ingredients:
Lamb, mustard seeds, eggplant, red onion
Served with:
creamy garlic sauce (cream, garlic, thyme, rosemary), green parsley oil and seasonal herbs
Cooking method:
1. Heat the creamy-garlic sauce in warm water and pour 1/3 of the sauce on the center of the plate, the rest - is served separately; 2. Warm up the lamb - 13 min, 250°F (for the upper heating element of the oven) and put it on the sauce; 3. Heat the eggplant - 8 min, 250°F (for the lower heating element of the oven); 1-1,5 min, 600 W (for microwave) and put it on the sauce next to the meat; 4. Decorate the dish with green oil and herbs. Bon appetit!
