Spring stands for renewal. Our guests will find Red Fox's spring menu interesting: cheese goes with honey, pomegranate and almonds, burrata – tomato and strawberry. Duck pate as a cold appetizer, with pomegranate and fig crostini, three new soups, among which – nettle cream-soup with basturma and poached egg. Seasonal southern side dishes: nettle, cauliflower and chickpea goes with zander, medlar and baked potatoes – with halibut. Tasting is believing: Vladimir Mukhin made the spring menu in such a way even the most tempting gourmet will make a pleasant discovery.