Chef Nauris Hauka believes that variety is the spice of life. Therefore, he often changes his menu, providing new taste experiences for himself and his guests.

See the current menu below:

STARTERS

Potato dumplings with chanterelles and pancetta
12|00
Oven-roasted beets with goat cheese and hazelnuts
11|00
Mussels in white wine sauce with ciabatta
12|00
Salmon tartare with wasabi aioli and black caviar
14|00
Beef entrecote with chanterelles and truffle aioli
16|00
Baltic sea herrings in tempura with herb aioli and potato chips
11|00

SOUP

Seafood chowder
14|00

MAIN COURSES

Cod fillet with potato-vanilla puree, peas and chanterelle sauce
27|00
Salmon fillet with zucchini and mussels in saffron-white wine sauce
22|00
Lamb rump steak with oven-roasted carrots, cumin, wild broccoli and red wine sauce
24|00
Duck breast with potatoes baked in duck fat, chanterelles, parsnip puree and red wine sauce
23|00

DESSERTS

Bourbon vanilla cream with strawberries
7|00
Currant panna cotta
7|00

BEVERAGE MENU