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Authentic Italian dishes from Silvia Nicolini, a chef-consultant for the Yakor Restaurant, reveal nuances of the rich Italian culinary traditions.
Appetizers |
Price |
|---|---|
| Antipasta with crab, Burrata cheese, spinach and white wine sauce | 2950 |
| Antipasta with seafood, asparagus and exotic fruit sauce (Dorado/Crab/Tuna/Tiger Shrimps/Swordfish) per 2 persons | 3400 |
Salads |
|
| Italian style Caesar salad with Tiger Shrimps, achovies and Castelmagno cheese | 980 |
| Veal Carpaccio with salad leaves and olive & white bean sauce | 950 |
Soups |
|
| Borlotti Bean soup with Chicken quenelle and Sage leaves | 600 |
| Minestrone with Crab meat and spinach | 1200 |
Main courses |
|
| Home-made spaghetti with Tuna, Salmon, Baku Tomatoes, Anchovies and Olive sauce | 1460 |
| Duet of home-made tagliatelle with Cepes & Spinach, served with Spanish Garlic sauce | 1350 |
Dessert |
|
| Fruit & Berry Minestrone with Basil sorbet | 700 |
| Tiramisu, author's version | 700 |
