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
Sea
scallops with asparagus sauce, fennel and trout caviar
4,7,14
20|00
Lightly
salted salmon ravioli with tiger prawns and basil
2,4,7
16|00
Beef
carpaccio with capers, honey fungus mushrooms and parmesan cheese
3,7
14|00
Rabbit
meat croquette with zucchini, carrot puree and parsnip puree
1,3,7
12|00
Goat
cheese crème brûlée with caramelized raspberry onions, slow roasted
cherry
tomatoes, and basil pesto
1,3,7
14|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
Tuna fillet with leek-white wine sauce, zucchini 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
