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
Oven-baked Brie with olive tapenade, sun-dried cherry tomatoes, and Parma ham
12|00
Seared tuna with orange, ginger ponzu sauce, and sesame seeds
13|00
Lightly salted salmon ravioli with tiger prawns and basil
14|00
Frog legs with potato-mushroom puree and roasted garlic sauce
15|00
Goat cheese crème brûlée with caramelized raspberry onions and basil pesto
11|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
Salmon fillet with asparagus and fennel-asparagus sauce
19|00
Tuna fillet with caponata and harissa sauce
21|00
Duck breast with potato-mushroom puree, asparagus, and red wine sauce
24|00
Beef fillet steak with root vegetables and lavender-red wine sauce
32|00

DESSERTS
Rhubarb crème brûlée with strawberries
7|00
Cream puff with passion fruit filling
7|00

BEVERAGE MENU