Riga Restaurant Week

Starter

Corvina ceviche with elderflower sauce, radishes, and spinach waffle

Main course

Lamb saddle with pickled rhubarb, purple carrot cream, and blackcurrant glaze

Dessert

Pistachio cake with cottage cheese cream, cucumber-apple sorbet, and mint oil

Reservations are available on April 4, 5, 6 and 11, 12, 13, from 12:00 to 15:00. Please book at www.3pavari.lv 

Starter

Vegetable consomme with lightly smoked quail confit, kale chips and seasonal vegetables

Main course

Grilled parrot fish fillet with clams, sugar peas puree and white wine foam 

or

Potato croquette in crispy purple cabbage crust, carrots, asparagus and hemp mousse  

Dessert

Chocolate sphere filled with roasted kataifi, pistachios and vanilla ice cream 

Starter

Sorrel cream soup with bacon and quail egg

Main course

Veal roulade with spring carrot cream and asparagus

or

Fresh pasta with grilled salmon fillet, asparagus, and herb pesto

Dessert

Warm rhubarb layered dessert with homemade ice cream

Starter

Veal tongue carpaccio, chimichurri with spring herbs, potato chips, tuna sauce

Main course

Slow-cooked lamb leg, saffron-potato puree, butter-fried Kale leaves, red wine-cranberry sauce

or

Pikeperch, burnt leeks, asparagus, Beluga lentil salsa Verdi, wine-butter sauce

Dessert

Baked rhubarb cheesecake, marshmallow cream, pollen, strawberry jam

Starter

Creamy ricotta cheese and oven roasted beet millefoglie

Main course

Veal cheeks cooked in red wine from farm Ceplīši, carrot gratin, truffle carrot purée, smoked sugar snap peas

or

Potato croquette with grilled oyster mushrooms, morel mushroom sauce

Dessert

Riga Black Balsam chocolate brownie with creamy Dubai chocolate filling

Starter

Rye sandwich with slow-cooked catfish and dill mayonnaise

Main course

Pike perch fillet with pumpkin and bisque cream, sherry sauce

Dessert

Mousse au chocolat

Offer only available in the Barents Bar. For reservations, please visit www.barents.lv

Starter

Smorrebrod fried oyster mushrooms, fried garlic cream, pecorino cheese

Main course

Lamb drumstick, white bean and cheese risotto, rosemary

or

Catfish fillet croquettes, potato-onion puree, whipped broccoli, estrogon veloute

Dessert

Chocolate muss, bourbon, cherry, caramelized pumpkin seeds

Starter

Chicken pate with foie gras, cherry gel, lime-marinated cucumbers with herbs, briosh bread toast

Main course

Lamb ribs, fried eggplant, parsnip puree, fresh coriander oil, red wine sauce with chocolate

Dessert

Espresso cheesecake, orange liqueur jam

Starter

Baltic Herring Nigiri

Main course

Surf And Turf 

Dessert

Poached Local Pear  with ice cream

Starter

Arctic char ceviche, quince lime sauce, herb oil, citrus fillets, fermented root celery

or

Beef carpaccio, fermented beets, mustard gel, spicy almonds, nasturtium leaves

Main course

Sous vide leg of lamb grilled, white onions, fondant potato, date puree, mole sauce

or

Cod fillet fried in avocado oil, quinoa, white bean puree, shredded carrots, tomatillo sauce

Dessert

Chocolate layer cake, chocolate cream, cocoa biscuit, drained yogurt, sea salt

Starter

Home smoked eel, birch sap syrup, chicory

Main course

Grain-fed Black Angus beef striploin steak, barrel bone marrow sauce, sweetbread

Dessert

Pear, white chcocoate mousse, pear - lime gel

The Restaurant Week offer is available from Monday to Thursday from 12:00 to 17:00 and all day on Sundays. The offer is not available at other times.

Starter

Warm beef fillet salad with oyster mushrooms and pickled pumpkins, red radishes and honey-soy sauce

Main course

Tender pork fillet wrapped in bacon served with fried mini-potatoes, red onions and dark beer-bacon sauce

or

Grilled mackerel fillet in a tender lobster sauce served with butter-fried potatoes and grilled broccoli

Dessert

Homemade carrot cake with pumpkin chutney

The menu will be published in the middle of March

Starter

Seared beef ball stuffed with pickled pumpkin, capers and rucola served with watercress sauce, Ievas cheese with nettle

Main course

Pike fillet with fried Pak choi served with grilled paprika sauce 

Dessert

Basil creme-brulee served with parmesan crunch and fresh berries 

Starter

Beetroot Carpaccio with goat cheese, walnuts, rucola, truffle balsamic glaze

Main course

Venison Ragu with Tagliatelle

or

Braised Rabbit Saddle with polenta, grilled vegetables, and birch syrup glaze

Dessert

Hazelnut Tiramisu with Riga Black Balsam Sauce 

Starter

Beet cream soup with burnt cheese and sweet cream foam

Main course

Glazed partridge baked in the oven with grilled cal, cauliflower gnochi and green pepper sauce

or

Latvian catfish with steamed broccoli, legumes, chili potatoes and mustard sauce

or

Grilled pumpkin with roasted glazed chestnuts and sesame salsa (vegetarian)

Dessert

Cottage cheese cream with raspberry meringue "Golden cloud"

Starter

Asparagus cream soup with white wine and crispy prosciutto

Main course

Lamb fillet with a rosemary and thyme crust, served with Jerusalem artichokes, new potatoes, and baby carrots

or

Green pea and asparagus risotto with a Parmesan crisp and basil

Dessert

Rhubarb and strawberry tart with vanilla sauce

Starter

Sheep cheese, sorrel salads, pickled radish

Baltic herring, tarragon, citrus sauce

Main course

Beef cheeks, wild garlic, red wine sauce

Dessert

Rhubarb jam, pine needle ice cream, sugar cookies

Starter

Venison roast beef, oven-baked sweet potatoes, rye grains, feta cheese, pomegranate sauce, tarragon

or

Clear chicken stock, poached egg, carrot ravioli stuffed with turkey and wild mushrooms, pak choi salad

Main course

Pistachio - crusted tuna steak, furikake sushi rice, Asian-style pickles, plum-rose water sauce

or

Thyme marinated slow-cooked lamb fillet, whiskey - maple syrup sauce, creamy polenta, sugar snap peas and leeks in an elderflower glaze

Dessert

Gooseberry parfait, lemon curd, honey crunch, lavender crumbs, meringue

Starter

Breaded fried herring with horseradish cream, dill mayonnaise, raspberry-marinated onion, and microgreens salad

or

Locally produced ricotta cheese cream with fresh spring herb sauce, garden cress, and toasted sunflower seeds

or

Pearl barley ragout with locally grown mushrooms and herbs

Main course

Fire-grilled veal chop with potato dumpling filled with whipped veal, mushrooms, grilled scallion, leek-cheese sauce, and herb oil

or

Butter-basted river trout medallion with sauteed spinach, ash sauce, butter-glazed cauliflower, and dried fish flakes

or

Grilled cabbage with white bean cream and toasted citrus bread crumbs

Dessert

Rye malt sponge cake with cranberry sauce, baked milk ice cream, and buckwheat popcorn

Starter

Herb fresh cheese with new courgettes, sugar peas, roastes pine nuts, seeds and apple cider sauce

Main course

Palia fillet with spinach puree, pickled celery root and umami sauce

or

Milk veal rostbiff with white asparagus, new potatoes and morel mushroom creamy sauce

Dessert

Sous vide cooked egg - vanilla cheesecake with burned sugar and home made rhubarb ice cream

Starter

Beef tenderloin, onion, soy, horseradish

Main course

Pork ribs, sweet potato, carrot, pattypan, soybeans, onion, Demi-glace sauce

or

Sea bass, pumpkin, sweet potato, broccoli, zucchini, onion, bisque sauce

Dessert

Cocoa, blackcurrant, quince

Starter

Sea peach tartare with smoked mackerel, egg yolk gel, sesame oil, pike caviar, pickled shallots

Main course

Deer steak, potato puree with kimchi cabbage, coffee parsnip puree, cherry gel, pine nuts, mint oil, red wine sauce

Dessert

Sweet cream cream with lime, almond cookies, cherry gel, mint oil

The menu will be published in the middle of March

Starter

Trio:

Foie gras mouse, beetroot glaze 

Asparagus grown in Latvia - avocado tartar, tomato caviar 

Smoked mackrel from Lapmežciems, brioche

Apple - celery sorbet

Main course

Beef fillet, sweet potato pesto, fried erings, black garlic cream, red wine sauce

Dessert

Spring surprise, rhubarb tart, strawberry gel, Bourbon ice cream, bee pollen

Starter

Tartlet variation:

Smoked trout mousse, artichoke cream, quail egg

Rabbit liver pate, caramelized onions, mustard seeds

Whipped goat cheese, zucchini, radish sprouts

Main course

Butter fried Dorade fillet, grilled tiger shrimps, pearl couscous, asparagus, Bernaise sauce

or

Grilled duck breast, spinach and pecorino souffle, maple syrup glazed carrots, red wine sauce

Dessert

Rhubarb, toasted meringue, almond biscuit

Compliment

Flower crisp with Latvian handmade fermented Soira cheese

Starter

Starter Beetroots and oyster mushrooms, beetroot and goat cheese foam, svaigassenes pink oyster mushroom, truffle ice cream, crumble.

Main course

Corvina and Scottish salmon mosaic with Sicilian olives, capers, lime, and Latvian garden-fresh tomato beurre blanc, served with spring vegetables in clarified fish broth and trout caviar.

or

Grilled oxtail terrine and Veal steak with potato pavé, aubergine gel, and kale mayo on gardas quail eggs, served with ox-rum sauce with mustard seeds, spring onions, and shimeji mushrooms.

Dessert

Pear symphony with billionaire caramel, pear veil, yuzu chocolate, gorgonzola cheesecake, pear chutney, pear chips, and caramel biscuit with macadamia nuts.

Starter

Pike perch terrine, dill buttermilk, salted cucumber, cherry plums

Main course

Striploin, potato pave, fermented garlic, wild garlic

Dessert

Yogurt mousse, strawberry sorbet, caramelized chocolate

Starter

Smoked brook trout carpaccio with Jerusalem artichoke crème, marinated beetroots and apple-dill dressing

Main courses

Rabbit trio with baby cabbage strudel, walnut purée, pickled pearl onions and rabbit broth sauce

Potato dumplings with oyster mushroom, dried tomatoes, spinach and wild garlic-cheese foam sauce

Dessert

Egg

Starter

Asparagus with Hamon Serrano served with fresh Stracciatella cheese and lacquer beads

Main course

A trio of fish with salmon, cod and arctic pile grown in Latvia are served with Holland sauce, caviar, seaweed and sea asparagus

or

Slow-cooked lamb rump with port wine sauce, caramelized young carrots and Brussels sprout leaves

Dessert

Ricotta pistachio tartlet elegance

Starter

Stracciatelle cheese-truffle tarte, grilled tomato salsa, asparagus, black garlic foam

or

Smoked storage fillet, radish carpaccio, caramelized carrot brioche, motra caviar, tarragon - egg yolk gel, caper leaf

Main course

Duck fillet beetroot - cherry cream, red quinoa, caramelized pear, vermouth demi-glace sauce

or

Cod fillet potato confit, anchovy - colored sweet pepper salsa, pak choi salad, white wine - lemongrass sauce

or

Young cabbage cooked in cafe de Paris butter, cedar nuts in rosemary marinade, burnt onions, parmesan cheese sauce

Dessert

Balsam - peanut cake, raspberry marmalade, tonka bean - white chocolate ice cream

Starter

Beef tataki, served with roasted garlic - ponzu sauce, cocktail onions and crispy potato straws

or

Avocado and asparagus tartare, served with thyme - citrus oil sauce and parsnip crisps (vegetarian)

Main course

Lamb leg sauteed in port wine, served with parsnip - black garlic purée, dark beer sauce and parsnip crisps

or

Grilled red snapper fillet, served with potato and sorrel purée, lemon butter - caper sauce and crispy potato straws

or

Pasta Tagliolini in white wine - mustard seed sauce, served with truffle stracciatella (vegetarian)

Dessert

Deconstructed basil cheese cake, served with crushed pecan nuts, maple syrup and fresh berries

Offer available by prior reservation only, Monday to Saturday 12:00-21:00, and Sunday 16:00-21:00 (latest booking time)

Starter

Scallop confit, almond-horseradish espuma, watercress, San Marzano tomato jelly, quinoa popcorn 

or

Asparagus salsa, green asparagus salsa, white asparagus cream, quail egg in skin, quince gel, nut praline

Main course

Bermudi fillet, lemon zaboglione, morel mushrooms, fresh asparagus salsa, slow-cooked fennel, leek foams

or

Beef picanha, wild garlic cream, young carrot confit, charred scallions, crispy rice, peppercorn sauce

Dessert

Homemade strawberry yogurt, olive oil-cured rhubarb, shortbread, baked white chocolate

Starter

Leek cream soup, crispy potatoes and dill dust

or

Lightly salted pike perch fillet with truffle mayonnaise, onion crisps, apple gel and tarragon oil

Main course

Corn-fed chicken with parsnip pure, asparagus and red wine sauce

or

Celery root risotto with mushrooms, truffle oil and crispy celery  

Dessert

Hazelnut meringue tart with lemon zest

Starter

Avocado and Truffle Cream soup - acacia honey, mint sorbet, honey crisp

Main course

Skrei Cod fillet - mango chutney, caramelized cauliflower, truffle gnocchi, fish emulsion sauce with trout caviar

or

Flank Steak stuffed with shiitake mushrooms and fourme d'ambert cheese - potato pavè, black garlic gel, port wine sauce

or

Ricotta cheese arancini - grilled artichokes, smoked vegetable salsa (vegetarian)

Dessert

Fluffy Rhubarb - chocolate mousse, rhubarb gel, rhubarb sorbet

The Restaurant Week menu is available by reservation only.

Starter

Canapé Selection:

* lightly salted salmon, masago roe, crispy onions and homemade cream cheese

* prosciutto, balsamic drizzle, olives and homemade cream cheese

* Brie, lingonberry jam, strawberry and homemade cream cheese

Main course

Salmon Fillet in Orange Marinade Served with creamy asparagus-basil sauce, fresh grilled asparagus, button mushrooms, juicy cherry tomatoes and sautéed baby potatoes

Dessert

Our Chef's Special Five Layer Honey Cake Served with a sprinkling of honey-toasted oats, chocolate sauce and fresh strawberries

You can also book on this website 

Starter

Beef fillet tartare with miso sauce, aged cheese and potato fries

Main course

Grilled beef fillet, potato fondant, Albufera sauce with foie gras, caramelized onion purée and truffle honey butter

Dessert

Chocolate mousse cake, kataifi pastry with pistachio paste

Starter

Lightly smoked rainbow trout fillet with green pea-mint puree, fennel-cucumber salad, trout roe and lemon sauce

Main course

Duck fillet in lingonberry glaze with roasted rhubarb, parsnip puree and crispy baked potatoes

Dessert

Warm rhubarb flatbread with vanilla ice cream and wild berry sauce

Starter

Arugula salad with fresh strawberries, low-temperature cooked rhubarb, and stracciatella cheese

Main course

Roasted rabbit fillet with bacon, basil pesto, and carrot gratin

or

Stuffed cod roll with shellfish, green pea purée, and bisque sauce

Dessert

Chocolate soufflé with cherries and fresh sorrel ice cream

Starter

"Forester" - Toasted bread with butter, Striploin Steak, Horseradish, Salad, Pepper Sauce

Main course

Potato Gnocchi, Charred tomatoes, Cream, Mini vegetables, Parmesan

or

Halibut, Parsnip Foam, Spinach Sauce, Caviar, Mini Salad, Dehydrated Mushrooms

Dessert

"Black Monk" Date Brownie with Ice Cream & Salted Caramel

Starter

Stracciatella cheese with grilled asparagus, tomato jam, sorrel ice cream and oatmeal praline

Main course

Turbot with cauliflower, black rice, young cabbage and mussel-brandy sauce

or

Beef entrecote skewer with potatoes, truffle sauce, grilled cucumber and pickles

or

Aubergine skewer with potatoes, truffle sauce, grilled cucumber and pickles

Dessert

Rhubarb meringue roulade cake with berries and fresh basil

Starter

Creamy yellow tomato soup with crispy kale chips, served with a grilled cheese sandwich.

Main course

Beef fillet medallions wrapped in dried meat, served with potatoes cooked in Latvian herbs and red wine-quince sauce

or

Baltic cod lasagna with cream cheese and fresh spinach, served with young Brussels sprouts and butter-fried walnuts and white wine-beetroot sauce

or

Young Latvian cabbage rolls stuffed with fresh crispy asparagus, quinoa and sun-dried tomatoes and a creamy fresh spinach sauce

Dessert

Layered mille-feuille with sweet bella-bomba liqueur cream and seasonal berries

Starter

Marinated charred asparagus, Latvian Stracciatella cheese, wild garlic pesto, rye bread crumbs and asparagus reduction

Main course

Pike-perch and pike ballotine with baked polenta, spinach, aged cheese with nettle, green pea cream, whitefish roe and vegetable velouté sauce

or

Lamb rump steak with celery root-potato gratin, grilled-marinated leeks, blackberry gel and morel mushroom sauce

or

Creamy potato risotto with morel mushrooms, truffle-aged cheese, dehydrated egg yolk, kale chips, and chive oil (vegetarian)

Dessert

Spinach sponge cake with whipped rhubarb panna cotta, rhubarb meringue and strawberry-sorrel sorbet

Starter

Latvian beef fillet tartare with herb sour cream, rye bread crumble, and pine nuts

Main course

Slowly cooked Latvian rabbit leg with parsnip purée, young vegetables, and velouté sauce

or

Latvian catfish fillet with braised kohlrabi, green pea purée, and Parmesan-cream sauce

Dessert

Milk chocolate and elderberry cream dessert with sea buckthorn gel

Starter

Fried local Soira cheese with safrron pear, vanilla joghurt and wheat pearls

Main course

Pike perch fillet with celery croquette, bisque sauce and leek oil

or

Rabbit confit with carrot-cardamon barley, crispy potato and wild garlic cream

Dessert

White chocolate mousse with ginger rhubarb, chocolate bread and lime jelly

Starter

Ostrich meat tartare, cream of egg yolk, spring white truffle, green nettle and dill butter, "Borodinas" bread chips. 

Main course

Giant ravioli filled with Latvian dry aged beef and cottage cheese with cumin, cream sauce with red wine and morels. 

Dessert

Tartelette with rabarbar confit and vanilla custard on Bourbon whiskey

The offer is available with prior reservation from Monday to Friday from 12:00-17:00 and on Sundays from 12:00 to 20:00 (latest reservation time).

Starter

Beef carpaccio with arugula, Parmigiano Reggiano and truffle oil

Main course

Butter-seared red mullet fillet with beurre blanc sauce, served with oven-roasted colorful vegetables

Dessert

Rhubarb crème brûlée

Starter

Spinach salad with oven-baked pumpkin, goat cheese and honey dressing

Main course

Medium-rare venison (deer) chop with potato - wild mushroom puree and lingonberry marmalade

Dessert

White chocolate and cottage cheese cake with sea buckthorn mousse

The menu will be published in the middle of March

Starter

Bruschetta with prosciutto, cream cheese, and sun-dried tomatoes

or

Arugula and radish salad with feta cheese and strawberries

Main course

Salmon fillet with asparagus, served with cauliflower purée

or

Vegetarian black pasta with zucchini, tomatoes, mascarpone cheese, and basil pesto

Dessert

Homemade raspberry cake with passion fruit sauce

Starter

Sugar snap pea salad with goat's fresh cheese and raspberry dressing

Main course

Kurzemes bifštek of venison with pearls and porcini mushroom sauce, with pickled pumpkin

or

Pike cutlets from Lake Engure served with mashed potatoes, trout roe and sweet cream sauce

Dessert

Liepkalns rye bread layer with cherry jam and cream. Served with blackcurrant infusion.

Starter

Beef Carpaccio with truffle aioli, olive tapenade, and balsamic-truffle oil

or

Radicchio salad with roasted pumpkin, artichokes, and light citrus dressing (vegetarian)

Main course

Mushroom Funchoza with vegetables, wakame, and sesame-teriyaki sauce (vegetarian)

or 

Linguine Pasta with slow-cooked rabbit ragout

or

Pan-Seared Parrotfish Fillet with Provençal herbs and lemon, served with asparagus gratin, green beans, and pumpkin purée

Dessert

Lemon Coconut Panna Cotta with blackberries and basil

or

Cheesecake with cherry confit and orange marmalade

Starter

Maki Salmon, Sake, Avocado

or

Green Garden, Avocado (vegetarian)

Main course

Gyukatsu Beef, Vegetable, Yakiniku Sauce 

or

BBQ Tofu Vegetable, Yakiniku Sauce 

Dessert

Mochi Mandarin, Pineapple 

Starter

Grey pea falafel with colourful tomatoes, zucchini, and yogurt sauce

Main course

Baked Sea bass stuffed with vegetables, Jaunpils mozzarella, and white wine sauce

or

Pork belly with parsnip puree and wild bilberry sauce

Dessert

Honey cake with bee honeycombs and blackberry ice cream

Starter

Pumpkin cream soup with gorgonzola cheese, pumpkin seeds and kale chips

Main course

Beef brisket grown in Latvia with red wine-tomato sauce, potato gratin and chestnut puree

or

Fried Latvian Pike-perch fillet with vegetable ratatouille, beetroot puree and caper sauce

Dessert

Latvian bread soup with dried fruits, nuts and cottage cheese mousse

Starter

Grilled artichoke with Ieva's cheese aioli, roasted hazelnuts and Spanish Iberico ham

Main course

Trout grown in Latvia, herb broth sauce with sugar snap peas, pickled fennel and Katsuobushi

Dessert

Deconstructed carrot cake – homemade carrot sorbet, walnut "sand" and cheescake cream

Starter

Beetroot kimchi

Baltic Mackerel nigiri

Cod liver gunkan sushi

Main course

Mushroom and beef donburi with leeks and carrots

Dessert

Green tea pudding with wildberry jam

Starter

Baked pickled sweet peppers, dried salaka marinated in spicy butter, wild leek pesto, rye crumble with dill, cumin and garlic.

Main course

Stewed ox cheeks with root vegetables, mashed potatoes with buckwheat honey, mustard and linseed oil, black currant and red wine sauce.

Dessert

Tartelette with rabarbar confit and vanilla custard on Bourbon whiskey

The offer is available with prior reservation from Monday to Friday from 12:00-17:00 and on Sundays from 12:00 to 20:00 (latest reservation time).

Starter

Mackerel, cucumber, caper leaves, tomato vinaigrette

Main course

Z/S Pilsleja strip loins, Jerusalem artichoke, Latvian radish kimchi, pepper - cognac sauce

or

White asparagus, sturgeon caviar

Dessert

Rhubarb, sour cream, drumstick cake

Starter

Lightly salted salmon with cottage cheese and green salad with radishes, served on crispy potato pancake

Main course

Latvian-raised beef fillet steak with duck liver pate cap, served with yellow pea puree and lingonberry sauce

or

Latvian-raised Arctic char fillet served with breaded cauliflower broccoli and white wine butter sauce

or

Cauliflower steak with mashed potatoes and chanterelle sauce

Dessert

"Blue Cow" home made "Cielaviņa"