Sour Warszawa

Appetizer:

Beef tartare with shimeji mushrooms and burnt butter, served on brioche with shallots, truffle aioli, and chives. This dish was prepared with Lurpak butter.

Main course:

Denver steak (medium rare) with béarnaise sauce, served with grilled vegetables and chimichurri potatoes

Dessert:

Vanilla Basque cheesecake with cherries and almond flakes

Appetizer:

Shrimp roll with prawns, avocado, and caviar, served on brioche with celery and herb-garlic butter. This dish was prepared with Lurpak butter.

Main course:

Salmon with edamame, peas, and spinach, served on creamy orzo with leek and kale salad

Dessert:

Mango-passion fruit puff