Luciano’s chef Andrey Koshkodan is pleased to present you his special menu for the festival: favorite classical recipes and original author's ones. Each of his tartares has its own twist. Tartare made of a young bull tenderloin is served on a baked artichokes mousse, with pearl onions, quail egg and parmesan. Tuna tartare is mixed with ripe avocados and dressed with honey-mustard sauce. The seabass tartare is made with juicy cucumbers, pine nuts and sweet-hot sauce. Want to try something special? Order a tartar made of deer with a salmon caviar and parmesan cream or an unusual summer mango tartare with goat cheese, poppy seeds, chili and citrus dressing.