Riga Restaurant Week

Starter

Smoked watermelon with Līcīši goat cheese, honey vinaigrette, mint oil, salted black currants

Main course

Beef loin medallions with dried porcini mushroom glaze-sauce, potato croquette, kale cabbage with rowan berries

Dessert

Chocolate mousse with black garlic, blackcurrant, rye bread

Offer available from Friday till Sunday from 12:00 – 15:00 (last time for booking). Make your reservation here

Starter

Roasted butternut squash with warming spices, lime and gochugaru

Main course

Wild mushroom parcel

or

Halibut fillet fried in ghee butter, cauliflower puree with coconut oil, ginger-seaweed sauce, enoki

Dessert

5 layer Tiramisu

Starter

Salmon and tuna mosaic, trout roe, horseradish cream, cucumber noodles, dill oil, beetroot chips

Main course

Beef steak cooked in sous-vide technique, parmesan cheese terrine with root vegetables, Brussels sprouts, pickled mushrooms, red wine decoction sauce

or

Trout fillet marinated in beetroot with pumpkin puree, blanched green peas, asparagus, oven-dried cherry tomatoes, goat cheese sauce

Dessert

Pistachio mousse, white chocolate cream, cocoa cloud biscuit, raspberry emulsion, pistachio crumbs

Starter

"Sunset at Abava" - clear mushroom broth soup with grilled boletus, seasonal vegetables, purple potato chips and dried mushroom cream cheese

Main course

"Golden autumn" - duck steak hache with crispy boletus sandwich, quail egg, kataifi basket with caramelized duck liver

or

"Autumn berry" - baked pumpkin with royal oyster mushrooms, truffle oil and cedar nuts

Dessert

"Like in childhood" - layered dessert with seasonal berries and quince - apple gel

Starter

Poultry Liver Pâté, pickled cranberries, red onion marmalade, buckwheat popcorn, toasted rye bread  

Main course

Grilled Salmon Steak, cheese croquette, oven-baked sweet potato, chickpeas, ricotta, crushed roasted nuts, lemon butter sauce  

Dessert

Chocolate Fondant, sour cream ice cream, candied blackcurrants, blackcurrant sauce  

Starter

Potato pave with truffle - cheese sauce

Main course

Grilled duck breast with autumn berry chutney

or

Boletus ravioli with boletus consomme

Dessert

Quince marshmallow with caramelized plums and hazelnuts

Starter

Grilled Baltic herring with pine nuts, blackcurrants, Pantelleria capers and fig leaf oil

Main course

Pike perch fillet with smoked eel-potato cream, slow-cooked onions and butter sauce

Dessert

Baba au aquavit, plum sorbet

Starter

Beef soup served with potato-rosemary focaccia

Main course

Osobuko pepper sauce served with cabbage confit with mushrooms and sweet potato cream

or

Breaded fried herring served with aioli and horseradish, caramelized goat's beard

Dessert

Melted pear in wine, ricotta cream, pecans

Starter

Snow crab meat, red caviar, snow crab meat, boiled egg, cream cheese

Main course

Seabass, clams Vongole, spinach, lemon - butter sauce, green salad

Dessert

Mille-feuille, condensed milk cream, raspberry gel, raspberries

Starter

Nutmeg pumpkin carpaccio with home-grown microgreens (almonds, pumpkin seeds, balsamic, parmesan, olive pangrattato)

Main course

Home-grown Lion's mane mushroom with boletus sauce and celery puree (greens sprouts - green peas, cilantro, fennel, nasturtium)

or

Beef short ribs with celery puree, red wine sauce, sauerkraut puree

Dessert

Tonka bean panna cotta with yellow raspberry jelly and baked white chocolate with star anise

During the restaurant week, reservations can only be made at specific times - 4:00 p.m., 6:00 p.m., 8:00 p.m.

Starter

Fresh oysters with king salmon roe and quince chutney (2 pcs) 

or

Smoked oysters with horseradish-celery foam and fresh cucumber (2 pcs)

Main course

Venison fillet steak with sweet potato puree and boletus-black garlic sauce

or

Butter-fried catfish fillet with sea scallop, amaranth and spinach-tarragon sauce

Dessert

Carrot bread with rowan berry sorbet and grilled pumpkin seeds

Starter

Tempura Feta cheese salad with tomato jam and pomegranate

Main course

Beef Steak's Tornado with local purple potatoes and chanterelle

or

Crispy Halibut fillet with creamy Parmesan polenta and crunchy eggplant

Dessert

Lava cake with vanilla ice cream

Starter

Smoked catfish fillet, quince gel, pickled apples, dill mayonnaise, dill kefir sauce, lightly salted cucumber

Main course

Duck breast, celeriac puree, celeriac cooked in butter, tarragon pickled grapes, duck confit croquette, duck jus

or

Poached cod fillet, bok choy, broccoli puree, mini zucchini, foamed fish broth sauce

Dessert

Chocolate hazelnut mousse, wine poached pear, ricotta cheese - pear ice cream, chocolate ganache, hazlnut crumble

Starter

Tuna ceviche tostada with guacamole, homemade mango chili salsa, and pico de gallo sauce
or
Birria ramen soup with slow-cooked beef in Mexican style
Main course

Authentic Chili Con Carne served with nachos and chipotle sauce - mildly spicy
or
Fajita salad bowl with tiger prawns, grilled vegetables, avocado, toasted tortilla, pico de gallo sauce, and chipotle mayo (vegetarian option with jackfruit)

Dessert

Apple-cinnamon taquitos rolls with homemade caramel sauce and ice cream.

Starter

Cold smoked salmon, caviar, daikon 

Main course

Pigeon fillets, foie gras pate, chestnuts

Dessert

Hazelnut cake, calvados ice cream

The offer is available by prior reservation from Monday to Thursday 12:00-17:00 and on Sundays throughout the day; reservations are not possible on Fridays and Saturdays.

Starter

Potato croquette filled with goat cheese, white beans and spinach, served on a pillow of lettuce in a paprika cream sauce

Main course

American pork ribs served with fried potatoes and salad

or

Zander fillet served with vegetable puree in tarragon sauce.

Dessert

Hot apple and pumpkin crumble with vanilla ice cream

Appetizer

Autumn vegetable velouté with truffle marinated lamb fillet and sesame biscuit

Main course

Slow – cooked Latvian venison shank (osso buco) port wine – demi glace sauce with potato – chestnut gratin and wild mushroom foam
or
Oven – baked haddock with crispy Parmesan – pumpkin seed – spinach crust, oven – baked sweet potato – pumpkin – green apple puree with autumn vegetable ratatouille and airy quince – vermouth foam

Dessert

Chocolate truffle with blackcurrants and Riga balsam, white chocolate – green pistachio icing and apple – rhubarb –rowanberry marmalade and raspberry sorbert

Offer available daily from 17.00

Starter

Prosciutto e melone

Main course

Osso Buco

or

Whole Roasted Dorade

Dessert

Tiramisu with hazelnuts

Starter

Pumpkin cream soup with parsnip chips, herb pesto and roasted pumpkin seeds

Main course

Slow-cooked veal cheeks with potato and barley porridge, porcini mushrooms and spinach

or

Baked ratatouille with goat's cheese

Dessert

Marshmallow dessert with Riga blackcurrant balsam, caramel and fresh berries

Starter

Crayfish tails, beetroot, tarragon.

Dumplings, sheep cheese, smoked duck.

Main course

Beef strip loin, swede, brown butter sauce.

Dessert

Sea buckthorn profiterole.

Apple, caramel, tea ice cream.

A welcome drink when you book on the restaurant's website!

Starter

Scottish salmon mosaic with cucumber spaghetti, potato chips, horseradish aioli, lemon - cayenne pepper gel and coconut milk - mint sauce

or

Salsify cream soup with venison tortelli, venison ragout, lingonberry chutney and rosemary oil

Main course

Spottail bass with oven - roasted butternut squash puree, celery root, shrimp oil and a creamy sauce with anise, mussels and broad beans

or

Milk veal chop with potato and fried boletus puree, green asparagus - tomato ragout, sage - walnut tapenade and prosciutto powder

Dessert

Caramel - almond cake with almond cream, meringue, pear - vanilla jam, quince foam and lemongrass ice cream

The offer is valid on weekdays from 12:00, Saturdays and Sundays from 15:00.

Compliment

Fermented seasonal vegetables with sunflower seed cream and seeds

Soup

Local fish consume with creamy white wine foam

or

Hot starter

Grill charred Tofu with vegetable glaze and marinated vegetables Sorbet

Main course

Slow cooked pike perch with creamy mushroom and potato ragu in horseradish souce and trout eggs

or

Duck fillet cooked in herbs and spices with apple pure, parsley root, caramelised onion and lingonberry souce

or

Caramelised oyster mushrooms, aubergine cream and spiced seed crumble 

Dessert

Brie cheese mousse, verbena marinated pear and thin honey wafers and forest berries

Starter

Fried risotto balls filled with blue cheese and sun-dried tomatoes, served with beetroot-balsamico cream.

Main course

Rabbit rolls stuffed with apricots and topped with chestnut puree, roasted carrots and mushrooms, mustard-port wine sauce.

or

Barramundi white fillet marinated in orange juice, served with leek puree, cauliflower couscous and pickled seasonal vegetables.

Dessert

Soft hazelnut cream with chocolate accents and caramelized hazelnuts, refreshed by ice cream with a touch of olive oil.

Starter

Goat cheese, tofu, beetroot, hazelnuts, cranberries

Main course

Veal cheek, carrot, pumpkin, onion, soybeans

or

Sea bass, lentils, pumpkin, onion, olive oil

Dessert

Blackcurrant cheesecake

Starter

Cured local pike perch with trout caviar, cucumber, citrus cream and black rice chips

Main course

Local venison steak with chestnut cream, pumpkin gratin, pine crisps and forest berry - red wine sauce

or

Forest mushroom croquettes with pumpkin gratin, black truffle and cheese mousse

Dessert

Pistachio cookie with lemon cream candied quince and autumn raspberry sorbet

Offer available Monday to Saturday all day long

Starter

Autumn salad, North Sea shrimp, quinoa, baked pumpkin

and

Grilled eggplant, yogurt sauce, pomegranate seeds

Main course

Duck breast, sweet potato puree, cranberry - red wine sauce

Dessert

Baked apple with whipped cream 

Starter

Forrest mushroom Vol-Au-Vent, nutmeg, green cheese with fenugreek

Main course

Beef osso buco (from farm Ceplīši), mashed potatoes, truffle cream, demi-glace

or

Butter fried sea bass, parsnip puree, trout roe, white wine sauce

Dessert

Apple crumble, oats, calvados, ice cream, caramel sauce

Starter

Muramasa tuna with smoked watermelon, quince-yuzu sauce, and herb croquettes

Main course

Turbot fillet with Svaigassenes oysters, black tiger prawns, and gourd-quince-apple sauce

or

Leek ash-grilled venison chop steak with wild mushrooms, chestnut-Jerusalem artichoke purée, and caramelized cheese demi-glace sauce

Dessert

Apple, caramel, rowan-vanilla ice cream, Calvados, and waffle crunch

Starter

Smoked duck breast, pickled shiitake, blackcurrant mayonnaise, pickled blackcurrant, pearl onions

Main course

Sturgeon fillet, sunchoke puree, roasted sunchoke, pickled apple, broth sauce

Dessert

Hazelnut ice cream, white chocolate cream, caramelized salted hazelnuts, dill snow

Starter

Smoked venison croquettes with buttermilk sauce, herb aioli and fried forest mushrooms

Main course

Glazed corn chicken mousseline with forest mushroom filling, root vegetables gratin and Riga balsam sauce

or

Latvian catfish fillet with caramelized cauliflower, green pea sphere and whipped cider sauce

Dessert

Flambe dessert with hot forest berry sauce, hazelnuts and caramel tuile

Starter

Black-garlic glazed, fermented aubergine with Smiltene burrata cheese and rye malt emulsion

Main course

Black cod with potato-truffle purée, kale parcel, root vegetable pearls and fennel foams 

and

Venison chop with cabbage strudel, beer braised shallot onions, marinated cranberries and wild game broth sauce

Dessert

Corn, honey, cranberries

Starter

Butternut squash carpacio with straticella cheese, caramelized nuts and truffle oil

Main course

Venison steak with potato fondant, port wine-rosemary sauce and vegetable crisps

or

Celery steak with mashed sweet potatoes and parsley - caper salsa

Dessert

Sticky date pudding with homemade caramel and chicory ice cream

Starter

Lightly smoked eel fillet, potato-horseradish terrine, kohlrabi, fried garlic aioli

or

Honeyed leek in orange-sea buckthorn sauce, walnuts in rosemary, gorgonzola cheese

Main course

Venison steak, venison-root celery croquette, caramelized onion puree, smoked beet and black lentil salsa, cranberry-red wine sauce

or

Zandart fillet, cauliflower cream, colourful cauliflower confit, chive- pearl barley, river fish bisque

or

Mushrooms in truffle butter, yeast dough, yellow lentils, truffle caviar, matured cheese, vegetable Demi-glace sauce

Dessert

Blackberry white chocolate cake, lingonberry marmalade, rye bread biscuit, caramelized oatmeal-malt ice cream

Starter

Tuna tataki, served with saffron marinated quail egg, green pea mousse and ponzu cream

or

Chanterelle cream soup, served with focaccia and juniper berry oil (vegetarian)

Main course

Deer leg cooked in low temperature, served with potato celery root puree, cognac - mustard sauce and garlic confit

or

Grilled rosemary marinated sander, served with sweet potato and carrot puree and basil – mint oil

or

Vegetable ratatouille served with pistachio pesto, goat cheese crumbles and seed bread crisp (vegetarian)

Dessert

Cognac marinated apple tart, served with cinnamon ice cream and maple syrup glazed pecans 

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

Starter

Warm chantarella - porcini tar tar with horseradish panna cotta, parsley cream, parsnip and truffle oil

Main course

Slowly cooked lamb rump steak with blackthorn cream, fried chestnuts and demi glaze sauce

or

Local catfish fillet with porcini foam, lemongrasss cooked leek and beurre blanc sauce

Dessert

Butter squash tartelette with quince jelly and hazelnut praline

Starter

Cauliflower cream soup with portabello mushrooms and onion chips

or

Beef tongue with caramelized carrots, crumbled rye bread, mustard cream and herb oil

Main course

Baked sea bass filet with smoked beetroot puree, horseradish sauce, celery chips and tarragon oil

or

Slow cooked duck breast with parsnip puree, autumn roots, buckwheat popcorn, kale chips and pepper sauce

Dessert

Apple mousse with berries, cinnamon crumble and lingonberry sauce

Starter

French oninon soup, baguette, comte cheese

Main course

Monkfish cheeks, savoy cabbage, almonds, Nduja, mussel chowder

or

Australian bavette steak -black garlic, bok choy, madeira sauce with hazelnut and quince

or 

Mushroom cream with ravioli, ricotta cheese, spinach, turkey egg 

Dessert

Plum and tonka bean mousse -sea buckthorns, caramelized fig

Restaurant Week offers are available by reservation only. Table reservation time 1h 30min.

Starter

Carrot soup served with mozzarella cheese, pesto and dried onions

Main course

Chicken roulade with sun-dried tomatoes served with butter-fried chanterelles, glazed pumpkin and homemade red wine-pomegranate sauce

or

Autumn flavors sauté - parsnip, celery root, carrots, pumpkin, and onions served with basil seasoning

Dessert

Poached pear in white wine served with vanilla sauce and ice cream

Starter

Beef tartar with hard cheese, marinated colorful beetroots, sour cream, capers, truffle sauce

Main course

Grilled beef fillet, smoked potato puree, enoki fries, demi-glace sauce with mustard seeds

Dessert

Honey cake, buckwheat honey, goat cheese ice cream with vanilla

Starter

Honey - rosemary glazed Latvian goat cheese on a brioche toast with arugula leaves and balsamic sauce

Main course

Chicken roulette stuffed with dried tomatoes, creamy potato gratin, Latvian pumpkin puree and sour cream – mustard sauce

Dessert

Honey cake with homemade ice cream and roasted nuts

Starter

Venison roast beef with grilled autumn roots and mustard sauce

or

Pickled pumpkin with pear and fresh goat cheese

Main course

Low-temperature cooked salmon balotine with Baltic cod, served with creamy gruboto and Hollandaise sauce

or

Venison steak with pumpkin dumplings and lingonberry - juniper sauce

Dessert

Baked pumpkin ice cream with rowan berries and Latvian apple cider sauce

Starter

Rye bread toast with ricotta, honey, figs, and walnuts

or 

Poached pear in wine with Dor Blue sauce and microgreens

Main course

Grilled mackerel with salad, quinoa, and red caviar

or

Beef fillet with fried potatoes and chanterelles

Dessert

"Black Monks" date cake with ice cream and salted caramel

Starter

Grilled trout with cauliflower, kale and sea-buckthorn

Main course

Entrecôte with lingonberries, parsnip, sweet potato and chestnut

or

Flounder fillet with leeks, peas and crayfish sauce

or

Pumpkin risotto with rucola, apples and salvia (vegetarian)

Dessert

Almond crumble with pear, pastry cream and quince

Starter

Ensaladilla Nacional: A delightful tuna potato salad mixed with Greenland shrimp, string beans, and pickles, served with crispy rye bread chips

Main course

Award-winning pike burger from the 2024 Burgerfest, topped with a crunchy onion ring, tangy remoulade sauce, fresh pickled cucumbers, and paired with dill-flavored potato chips

or

Tender beef cheeks slow-cooked to perfection, served with crispy new potatoes, rich boletus mushroom sauce, and a side of pickled sweet onions

Dessert

Golden fried apples paired with crunchy pecans and drizzled with maple syrup, served with a scoop of vanilla ice cream for the perfect sweet finish

Starter

Glazed eggplant with goat cheese mousse, pomegranate jelly, caramelized walnuts

Main course

Arctic char with parsnip purée, pak choi, carrot chips, trout roe and white wine-tarragon sauce

or

Venison loin steak with potato croquette, red cabbage purée, boletus of the steppes, blackcurrant chutney and port wine sauce

or

Celeriac steak with roasted wild mushrooms, hazelnuts and truffle-beurre blanc sauce

Dessert

Mille-Feuille with chocolate cream, pear-apple confit and rowan berry ice cream

Starter

Smoked sea scallops with spicy pumpkin puree, crispy kale salad and green oil 

Main course

Slow cooked lamb fillet with peppermint, vegetable gratin and forest mushroom sauce 

or

Latvian arctic char with stewed vegetables, trout caviar and velouté sauce

Dessert

Amber tree

Starter

Goat cheese, hazelnut croquettes with grilled leeks and betroot-cumin consomme

Main course

Grilled venison with juniper chestnut cream and lightly spicy pumpkin sauce

or

Grilled monkfish with wild artichoke cream and wild mushroom sauce

Dessert

Pumpkin pie with salted caramel, pecan nuts and buckthorn jelly

Starter

Smoked Arctic char with zucchini spaghettini, citrus olive oil sauce, and baguette crouton

Main course

Garlic butter-fried wild red Argentine shrimp, served with mango aioli and homemade potato crisps

Dessert

Plum pie with whipped sour cream

Starter

Mushroom arancini, forest mushroom sauce, autumn black truffle

Main course

Squid ragout Livornese - fried squid, ripe tomato sauce, creamy polenta, parmesan

Dessert

Apple pie with homemade vanilla ice cream

Offer available by prior reservation only, Monday-Thursday and Sunday 12:00-20:00, Friday-Saturday 12:00-18:00 (latest booking time).

Starter

Creamy wild mushroom soup

Main course

Medium-rare lamb fillet with autumn vegetables and blackcurrant sauce

Dessert

Sea buckthorn panna cotta with vanilla sauce

Appetizer

Yellowfin tuna tataki with avocado, quince marinated pumpkin – vegetable salsa and yuzu cream
or
Black Angus beef tartare with airy truffle foam and parmigiano, served on potato gratin

Main course

Grilled duck breast with zucchini – pistachio – goat cheese puree, wild mushroom croquettes and demi glace – rowanberry – rhubarb sauce
or
Fish trio wrapped in savoy cabbage leaves with beetroot quinoa and white wine – herb sauce

Dessert

Crispy quince biscuit with blackberry – white chocolate cream and green apple – sea buckthorn sorbet

Offer is available every day from 17.00

Starter

Carrot-coconut soup with freshly baked bread and baked Brie cheese

or

Freshly baked ciabatta with hummus and sun-dried tomatoes

Main course

Black pasta with a selection of autumn vegetables, pesto, and sweet cream

or

Beef cheeks with oven-baked sweet potatoes, cranberry sauce, and vegetables

Dessert

Homemade apple pie with salted caramel and assorted ice creams

Starter

Salad from homemade cheese with fresh vegetables, served with olive dressing

Main course

Tavranchuk from beef shank in rye kvass, served with pea porridge (after recipe from 1891)

or

Pike croquettes with potatoe-spinach purée and red caviar

Dessert

Chocolade cake served with blueberry souce and ice cream

Welcome

Spinach, Greenland shrimps, king salmon caviar

Starter

Burattina, quince, focaccia, hazelnut, sage

Main course

Pike perch fillet, green pea puree, cuttlefish, trout caviar, mussel - saffron sauce

or

Duck breast, asparagus, polenta croquette, demi - glace sauce with prunes

Dessert

Condensed milk fondant, rye bread crumble, pumpkin - sea ​​​​buckthorn sorbet

Starter

Selection of stuffed tomatoes with burrata cheese and marinated peppers, arugula, herb oil, and pine nuts (vegan option with vegan cream)

Main course

Ribeye steak with mirepoix red wine sauce, sweet potato puree, butter-fried baby carrots, corn, and caramelized figs

or

Tuna steak with mango-chili chutney, mirin sauce, slow-cooked asparagus, Romanesco broccoli, and pak choi cabbage

or

Baked eggplant with sweet pepper-leek-persimmon salsa, pumpkin puree, pesto sauce, and pomegranate (vegetarian)

Dessert

Pear in mulled wine sauce with grenadine oranges, cinnamon cream, and caramel glass

Starter

Maghmour – stew, chickpeas, aubergine, rice, mint, onion, garlic, spicy oils, served with fermented fava bean paste and mulato pepper.

and

Harira – tomato and meat broth soup with chickpeas, lentils and noodles

Main course

Lamb Rump skewers, tahini and za'atar sauce, served with hummus, harissa, olive oil, pickled onions in citrus vinegar

Dessert

Knafeh with goat's cheese and pistachios

Offer available by prior reservation only, Monday-Thursday and Sunday 12:00-20:00, Friday-Saturday 12:00-16:00 (latest booking time).

Starter

Flaming sake maki: hamachi, avocado, unagi, spicy mayo, sesame

or

Green garden maki: avocado, asparagus, Japanese mayo, cucumber (vegetarian)

Main course

Umami baby chicken: slow cooked baby chicken, umami, carrot cream, spicy miso, pak choi, teriyaki

or

Yakisoba: stir-fry noodles, sweet chili, shitake, capsicum, spring onion (vegetarian)

Dessert

Assorted mochi, pistachio crumble

Starter

Toast Skagen (brioche, cocktail shrimp, aioli, fresh cucumber, capers, quail egg, caviar, dill)

Main course

Sea bass with pearl couscous, oyster mushrooms, creamy wine sauce, fennel

or

Duck fillet with pumpkin purée and caramelized baby carrots

Dessert

Cheesecake with blueberry mousse

Starter

Warm salad with Prosciutto and boletus mushrooms, fresh arugula and parmesan

Main course

Duck fillet with autumn vegetables and cherry sauce

or

Salmon mosaic with creamy pumpkin risotto

Dessert

Pumpkin dessert with peach, rosemary, Malibu liqueur and ice cream

Starter

Autumn veggie rainbow pie

Main course

Pasta alla Norma with clams and squid

or

Pasta alla Norma (vegetarian)

Dessert

Pavlova with caramelized apples and cinnamon cream

For reservations, please use this system

Starter

Salmon crudo, gremolata, lime gel, red onion

Main course

Beef filet mignon in pepper sauce with preserved green pepper, grilled onions in miso glaze, leeks

Dessert

Banana bread, vanilla cream with mascarpone, extra virgin, caramelized bananas, orange zest

Offer available by prior reservation only, Tuesday to Thursday and Sunday 16:00-20:00, Friday to Saturday 12:00-19:00 (latest booking time).

Starter

Sweet potato hummus, roasted mushrooms, kale, feta cheese, sesame seeds

Main course

Salmon fillet baked in yogurt and spices, couscous with autumn vegetables, tortilla, coriander

Dessert

Pumpkin pie with spices, crumble topping, vanilla ice cream

Offer available by prior reservation only, Tuesday to Thursday 12:00-21:00, Friday to Saturday 12:00-19:00 (latest booking time).

Starter

Arctic char grown in Latvia, quince, corn capers, citrus fruits

Main course

Shrimp, quinoa, pumpkin, bisque

or

Flank steak (USA), Dashimaki Tamago, enoki, Latvian plums in kimchi marinade

Dessert

Sabayon, pineapple, coffee, Lady's finger cookies

Offer available by prior reservation. The restaurant is closed on Sundays and Mondays.

Starter

Black lentil and mushroom soup, served with cream and white crisps

or

Salmon pate with chives, red trout roe, white bread toast and fresh cucumbers

Main course

Marinated chicken breast stuffed with chanterelles, served with carrot puree in a mild cream sauce

or

Breaded barramundi served with vegetables in balsamic glaze and tzatziki sauce

or

Mini pumpkin stuffed with boletus, bulgur and vegetables with sweet cream and parmesan cheese

Dessert

Blueberry and white chocolate cheesecake, served with blueberry sauce and berries