Art Nouveau menu
Open sandwiches with sprat and quill egg 3.00
„Matje” herring fillet with apple salad and pickled beets 5.90
Stewed beef timbale with broth and buckwheat noodles 6.90
Snails baked in garlic butter 7.50
In rye breadcrumbs fried herring fillet with roots stewed in herb 8.50
Black pudding with lingonberry jam and deep-fried onions 8.50
Stroganoff of beef fillet with king boletes (porcini mushrooms) and crispy potato rosti 15.50
Dark chocolate cake with currant Riga Black Balsam 5.50