Salad with roasted tomatoes, mini mozzarella cheese and pine nuts 6.00
Salmon tartare with lime cream and quail egg 7.50
Venison fillet Carpaccio with arugula and truffle oil 7.90
Coriander and orange marinated salmon with crispy potato Rösti and red caviar 7.90
Mussels with spicy white wine butter sauce with grilled garlic bread 7.90
Sesame seeds fried tiger prawns with cucumber - ginger salad 8.90
Selection of mini burgers (with beef; with pork; with chicken) 7.50
Beer snacks (garlic toasts, dried pork, wild game sausages, etc.) 8.00
Selection of open sandwiches (8 pcs.) 10.00
Сauliflower cream-soup with hard cheese and nuts 5.00
Fish consommé with vodka 6.50
Coconut milk - lemongrass soup with chicken and tiger prawns 7.50
Main courses
South African hake fillet with mashed sweet potatoes and butter-lemon sauce 9.50
Salmon fillet with fried beets, cauliflower cream and green pesto 11.50
Homemade pasta with tiger prawns, vegetables and saffron sauce 12.50
Steamed Greenland halibut fillet with stewed root and lemongrass – ginger sauce 13.50
Duck breast smoked in juniper berries with purple potato purée and black currant sauce 13.50
Pork fillet medallions in bacon coat with fried wild mushrooms, potato rösti and thyme sauce 9.50
Grilled chicken breast with spinach, tomato polenta and Cheddar cheese sauce 10.50
Quail stuffed with Beluga lentils and bacon with apple cream 13.50
Beef fillet steak with honey-mustard fried seasonal roots, wild mushrooms and pepper sauce 18.50
Vegetable Rösti with cauliflower cream and green pesto 7.50
Homemade pasta with fried wild mushrooms and hard cheese 7.50
Tomato polenta with fried spinach and Cheddar cheese sauce 7.50
Crème Brûlée 4.50
Tart with boiled cream and blackberries 5.00
Marzipan ice cream cake with white chocolate and quince 5.50
Cheese selection with fig jam and berries 6.00
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
Consommé with turkey meatballs 2.00
Mini beef burger with fried potato fries 3.50
Chicken fillet strips in breadcrumbs with fried potato fries 3.50
Homemade pasta with Cheddar cheese sauce 3.00
Crepes with mixed berry sauce and ice cream 2.50
Fruit salad with ice cream 2.50
Berry Milkshake 2.00
Hot chocolate with whipped cream 2.00