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:
Baked vegetable salad with veal and tahini sauce
Ingredients:
Ramiro pepper, tomatoes, eggplant, veal, onion, radish, parsley, dill, tarragon, Porto sauce(demiglas, red wine, garlic, thyme), sesame paste, olive oil, salt, maldon, zaatar
Cooking method:
1. Heat the vegetables for 5-7 minutes, 250 °F (for the upper heating element of the oven); 0.5 - 1 min., 600 W (for microwave) and put on a plate; 2. Heat the veal on skewers 8-10 min., 250° F (for the lower heating element of the oven); 1-1.5 min., 600 W (for microwave) and place on top of the vegetables, sprinkling with zaatar. 3. Place the tahini sauce around the vegetables (preferably cold), place the Chimichurri sauce on top of the vegetables and decorate the dish with dill and radish slices. Enjoy your meal!
