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Soups Soup of salmon, eel, sturgeon, and the best of other fish of Latvia with vegetables
| 4,50Ls
| Pumpkin soup with melted cheese and carrot crisp
| 2,50Ls
| Chanterelle soup with beef chunks and flaky dough cap
| 3,90Ls
| | Onion soup made of meat consommé with white wine and cheese croutons | 2,90Ls |
Cold Starters
Latvian-bred venison carpaccio with chanterelle jelly, arugula salad, Grana Padano cheese, and truffle oil
| 8,50Ls
| Five-meat terrine with plum chutney
| 3,70Ls
| Norwegian salmon fillet tartar with lemon jelly
| 5,90Ls
|
Salad | Mozzarella cheese of buffalo milk with fresh tomatoes and basil-rucola pesto | 6,90Ls
| | Fresh vegetables, served with a selection of salad greens, and basil and nut sauce | 3,90Ls | Caesar salad: with chicken or lightly salted salmon
| 7,20Ls |
Hot appetizers Marinated chicken liver skewer with grilled pineapple and zucchini
| 5,50Ls
| Penny bun julienne with a mashed potato cap
| 4,50Ls
| | Tiger prawns with artichoke cream and asparaguses | 13,50Ls |
Main Course
Fried fresh eel with crawfish-shrimp and white wine sauce
| 14.50Ls
| Norwegian salmon with Dutch sauce
| 7,50Ls
| Sturgeon from the fish farm “Tome” in bleu cheese-thyme sauce
| 12,90Ls
| Beef fillet steak with red wine sauce, pickled pumpkins and baked apples
| 15,90Ls
| New Zealand lamb steak with rosemary-garlic sauce
| 13,50Ls
| Pork chop with a rib, prepared using the chef’s special recipe with stewed cabbage
| 7,90Ls
| Duck breast filled with wine-soaked chicken liver in lingonberry-apple marmalade
| 10,50Ls
| Wiener schnitzel made of young beef ham with carrot and green peas stew a la Granny
| 6,50Ls
| Latvian country style cheese with caraway-béchamel sauce
| 5,90Ls
| | Wild boar cutlets with fried chanterelle mushrooms, lingonberry marmalade and pickled pumpkins | 11,50Ls |
Side dishes: Boiled or boiled - fried potatoes
| 1,50Ls
| Mashed potatoes
| 1,50Ls
| Large oven-baked potato with quark-garlic crème
| 1,50Ls
| Deep-fried potato sticks
| 1,50Ls
| Basmati rice
| 1,50Ls
| Seasonal vegetables
(fried, stewed, raw)
| 1,50ls
|
Desserts “Gutenberg” cheesecake with white cream glazing and red bilberry sauce
| 4,90 Ls | Chocolate cake with pecans and white chocolate cheese cream
| 4,90 Ls
| French delicacy cheese plate with fig jam
(MORBIER AU LAIT CRU, CROTTIN DE CHERVE, EPOISSES AFFINE BERTHAUT, ROQUEFORT ARBAS, MIMOLETTE, COEUR NEUFCHATEL)
| 8,50Ls
| Apple strudel with vanilla sauce and an ice-cream ball
| 3,50Ls
| Ancient German dessert (layer cake of rye bread, honey, quark cream, and liqueur-soaked berries)
| 3,50Ls
| Cranberry mousse with whipped cream and milk
| 2,30Ls
| Assorted ice-cream with fruits
| 3,50Ls
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