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
Cold smoked salmon with poached egg, asparagus and chive Hollandaise sauce
3,4,7
16|00
Beef carpaccio with capers, honey fungus mushrooms and parmesan foam
3,7
14|00
Rabbit meat croquette with zucchini, carrot puree and parsnip puree
1,3,7
12|00
Tiger prawns with crayfish bisque
2,4,7
13|00
Baltic sea herrings in tempura with herb aioli and potato chips
1,3,4,10
11|00
SOUP
Potato-chorizo soup
7
11|00
MAIN COURSES
Redfish fillet with leek-white wine sauce, salicornia and trout caviar
4,7
18|00
Trout fillet with pea puree, zucchini and Hollandaise sauce
3,4,7
21|00
Beef fillet steak with parsnip puree, wild broccoli and lavender-red wine sauce
7
28|00
Lamb rump steak with potato-mushroom puree, asparagus and red wine sauce
7
26|00
DESSERTS
Honey, buckwheat, sugar
3,7
7|00
Eggs, strawberries, whipping cream
3,7
7|00
BEVERAGE MENU
