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
Beef tartare with truffle aioli and Parmesan cheese
14|00
Spinach and goat cheese tart with sundried cherry tomatoes
11|00
Lightly salted salmon ravioli with tiger prawns and basil
14|00
Potato dumplings with Parma ham and truffled mushrooms
13|00
Baltic sea herrings in tempura with herb aioli and potato chips
11|00

SOUP

Spinach cream soup with a poached egg and Parma ham
11|00

MAIN COURSES
Octopus with cauliflower-miso croquettes, fennel and asparagus sauce
38|00
Cod fillet with zucchini, spinach-white wine sauce and wild broccoli
19|00
Lamb with carrots, caraway, root vegetable puree and red wine sauce
18|00
Argentine striploin steak with potato-hemp puree, asparagus and red wine sauce
36|00

DESSERTS
Rhubarb ice cream
7|00
Baiser with lime cream and white chocolate
7|00

BEVERAGE MENU