- vegetarian dish
appetizersLVL
6.50
Baked Latvian cheeses
whole-grain bread
and pumpkin jam
and pumpkin jam
4.50
Mixed green salad
with autumn pickles
hazelnuts and basil dressing
with autumn pickles
49.90
Black caviar
with buckwheat pancakes
farm cream, quail eggs and herbs
with buckwheat pancakes
11.20
Pan-fried sea scallops
with cauliflower purée
apple and carrot salad
with cauliflower purée
10.50
Red caviar
and smoked salmon
dark rye bread
and farm cream
and smoked salmon
and farm cream
8.50
Thin-sliced cucumber with dill-steamed tiger prawns
oven-dried tomatoes au jus and herb oil
5.20
Smoked Latvian sprats soaked in virgin sunflower oil
pickled green tomatoes, hempseed cream and drained sour cream
14.50
Pâté de foie gras
with calf’s sweetbreads
celery purée, potato crisps and Madeira sauce
with calf’s sweetbreads
9.90
Thin-sliced fillet of beef with flaxseed crust
fresh Jerusalem artichoke, quail eggs, Parito cheese and herb oil
5.90
Bacon-wrapped free-range chicken livers
mushrooms soaked in
a raspberry vinegar and cucumber yogurt sauce
a raspberry vinegar and cucumber yogurt sauce
soupsLVL
5.90
Fish soup
mushroom ravioli
and beans
and beans
4.90
Lamb soup
buckwheat
and fresh cilantro
and fresh cilantro
3.50
Cream of Jerusalem artichoke and celeriac soup
hazelnuts
and air-dried apples
and air-dried apples
main coursesLVL
21.90
Gamba tail and sea scallops
zucchini, cauliflower purée and shrimp velouté
15.50
Grilled cod fillet
with autumn mushrooms
broad beans, Brussels sprouts and Choron sauce
with autumn mushrooms
14.50
Grilled swordfish with zucchini and carrot salad
chickpea purée, beetroot caviar and vinaigrette
11.50
Butter-fried pikeperch fillet with autumn cabbage parcel
baked bone-marrow, anchovy mayonnaise
•
22.90
Grilled venison chop
with fondant potato
celery mashed celeriac and black-currant sauce
with fondant potato
18.90
82 °C–cooked
milk-fed veal cheek
wild mushroom purée, caramelised parsnip and truffle demi-glace sauce
milk-fed veal cheek
16.90
Grilled beef steak
with bone marrow
caraway swede, Jerusalem artichoke purée and thyme reduction
with bone marrow
12.50
Slow-cooked spring chicken
autumn potatoes, cabbage and
chicken broth reduction
chicken broth reduction
10.90
Puff pastry parcel
with local roe-deer ragout
autumn root vegetables and rosemary demi-glace
with local roe-deer ragout
•
6.50
Wild mushroom risotto
Valmiera Camembert cheese
5.50
Spanakopitas
tomato chutney and herbs
sidesLVL
3.00
•
butter-braised vegetables with basil sauce
3.00
•
baked autumn potatoes
2.50
•
basmati rice
2.50
•
garlic spinach
1.50
•
goose dripping–braised cabbage
dessertLVL
5.50
Speciality of the house
Kaļķu Vārti
Kaļķu Vārti
4.50
Apple galette
black-balsam blackcurrant truffles and carrot sorbet
4.50
Sour-cream cranberry cake
chicory ice-cream
4.50
Dried-fruit soup
pumpkin sorbet and flamed Italian meringue
4.50
Pavlova
japonica quince cream and fresh berries
4.50
Salted caramel
barley malt ice-cream and sesame-seed waffle
4.50
Assorted Kaļķu Vārti ice-cream
phone: (+371) 67 224 576;
fax: (+371) 67 212 575;
e-mail: info@kalkuvarti.lv
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