New Menu at Community

Tartare with guacamole jelly, tonnato with caper popcorn, pasta with beef — Community's new menu is a reason to look at many things differently. European hits, spiced up with Asia, in chef Boris Jovanović's inventive interpretation, no longer sound like the classics but like improvisation. And the more familiar a name looks, the more unusual what's behind it may turn out to be.
 
Trout tartare shows off the most unexpected pairing — with quinoa, while a delicate guacamole jelly skillfully balances the complex character of the Thai sauce. Tonnato with a rich, wintery flavor — not made from veal, vitello, but from beef, manzo — with charred kale and unusual caper popcorn. The pasta with beef sliced thin and seared in a sweet-spicy piri kara sauce, broccoli, and artichokes has the mood of Marco Polo — the Italian traveler discovering Asian flavors for himself. Those who've already made that journey can start straight in with dim sum — the popular chapter of Community's menu has gained dim sum with porcini mushrooms and chestnuts. And back to Europe again — try the ptitim with onion pesto and trout, topped with sweet potato chips, and eat the new pizza with stracciatella, shrimp, and pine nuts. Quail smells thoroughly autumnal with porcini and truffle, while the steak delights with the bright colors of pak choi, sweet potato, and herbs. The desserts pick up on the late-autumn mood. A fragrant bird cherry sponge cake is soaked in chokeberry punch and topped with a mousse of sour cream, black currant, and lavender. And for the thin, crispy macadamia wafers, pastry chef Louisa Zemskova prepares a juicy mango tartare and mango cream, whose flavors evoke upcoming trips to Asia and tropical fruit on the New Year's table.

Kosmodamianskaya Emb., 2
+ 7 (499) 811-08-11