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:
Beef fillet with parsnip puree and truffle
Ingredients:
Beef fillet, parsnip, milk, black truffle puree, garlic oil, thyme, butter, black truffle slices, mini-spinach
Served with:
beetroot demi-glace
Cooking method:
1. Warm up the beef fillet 10-12 min, 250°F (depending on the degree of roasting) (for the upper heating element of the oven) and put it on the plate; 2. Warm up the parsnip puree and truffle puree 8-10 min, 250°F (for the lower heating element of the oven); 1,5 - 2 min, 600 W (for microwave) and put near the beef !Please do not forget to stir the dish during heating; 3. Warm up the sauce in warm water and pour the dish; 4. Decorate the dish with black truffle slices. Bon appetit!
