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:
Crispy eggplant with stewed lamb on a pillow of tomato curry and cream cheese
Ingredients:
Eggplant, tomato curry (carrots, garlic, chicken broth, onions, ginger, salt, pepper, tomatoes, coconut cream, garlic oil); stewed lamb shoulder, Demiglace sauce, tarragon, yogurt, cremetta cheese, narsharab sauce, cilantro, sesame, micro greens, sumac
Cooking method:
1. Reheat tomato curry in warm water, pour the narsharab sauce on a plate and place warm tomato curry on top; 2. Heat eggplant rolls 10-12 minutes, 250°F (for oven top heat); 2-3 minutes, 600 W (for microwave) and place on top of tomato curry; 3. Serve cheese cold next to eggplant; 4. Garnish dish with microgreens and sesame seeds. Bon appetit!
