We use cookies to make sure our website better meets your expectations.
You can adjust your web browser's settings to stop accepting cookies. For further information, read our cookie policy.
SEARCH
IN Warsaw
Exchange Rates
Warsaw Stock Exchange - Indices
The Warsaw Voice » Other » December 19, 2007
On the town
You have to be logged in to use the ReadSpeaker utility and listen to a text. It's free-of-charge. Just log in to the site or register if you are not registered user yet.
Winter Seasoning
December 19, 2007   
Article's tools:
Print

The Blue Cactus restaurant, which specializes in southwestern American cooking, has a new special menu called Winter Flavors until early January.

The menu is a combination of various cuisines and tastes. "We take liberally from the traditions of Austria and Germany, but a few other elements are involved as well," said Blue Cactus chef Ryszard Majewski. "This is a very aromatic menu, with lavishly seasoned dishes intended to work all your senses. We have some new entries too, for example, this is the first time that Blue Cactus is serving hare." Winter Flavors is the second special menu at Blue Cactus to come with an exclusive selection of wines.

For a starter, try the salad with smoked Brandenburg duck, served with pear mousse, corn salad leaves, arugula and vinaigrette. Try it with it the Riesling Blauschiefer Dr. Loosen wine. You can also pick another new entry, goose liver with bacon, balsamic sauce and apple-and-orange chutney. This goes best with Riesling Kabinett halbtrocken Julie von Buhl or Riesling Kabinett Alsheimer Fischerpfad feinherb Rappenhoff.

"The soup with beef, peppers, lentils and chipotle is thick and warms you up and so it is perfect for winter days and nights," said Majewski. The recommended wine to go with the soup is Cabernet-Sauvignon trocken Anselmann.

For main courses, Blue Cactus offers a Viennese veal schnitzel with potato salad and capers. The dish goes well with the Riesling Kabinett trocken Friedrich or Riesling Buntsandstein Sommer. You can choose the lamb from the Ruppin region, stewed with rosemary and garlic and served with spinach gnocchi, tomatoes and peppermint. The right wine for lamb is either Spätburgunder trocken Friedrich or Spätburgunder trocken von Buhl. Be sure not to miss the Blue Cactus saddle of hare, marinated in vegetables and red wine and served with fried red cabbage with Dijon mustard. This dish tastes best with Cabernet-Sauvignon trocken Anselmann.

For dessert try the chocolate tart with pecan nuts and dried plum sauce and take a sip of the sweetish Huxelrebe Beerenauslese Sommer to fully appreciate the flavor.

Magdalena Kuszewska

Blue Cactus, 11 Zaj±czkowska St..
© The Warsaw Voice 2010-2018
E-mail Marketing Powered by SARE