Menu
EUR

APPETIZERS

  • Garlic butter-fried gambas with pak-choi, broad beans and herb oil 29.00
  • Herb butter–fried tiger prawns with tomato bread and basil pesto 14.00
  • Local trout ceviche with dill crème, trout caviar, kohlrabi, gooseberries and chive oil 9.50
  • Foie gras with caramelized peaches, bread toast, and raspberry balsam vinaigrette 18.00
  • Beef tartare with lightly salted cucumbers, wild mushrooms, pickled blackcurrants and caper salsa verde 14.00
  • Arugula salad with quinoa, colourful cherry tomatoes, chanterelles, bilberries and lime-blossom honey dressing 7.50
  • Spinach salad with roasted chicken livers, bacon, local Grande Duro hard cheese and mustard seed dressing 7.00
  • Baked Camembert cheese with redcurrant jam, herbs and roasted Brioche bread 6.50
  • Snack platter for two 15.00

SOUPS

  • Brūzilu beef goulash soup 7.00
  • Cream of cauliflower soup with crayfish tails 6.50
  • Garden tomato broth soup with local goat cheese and herb croûton 6.00

MAIN COURSES

  • Local trout fillet with steamed vegetables and chanterelle sauce 16.00
  • Local lake pike with potato purée, wax beans, broccoli and mustard- white wine sauce 15.00
  • Butter–fried wels catfish fillet with Beluga lentils, spinach tomato concassé and hollandaise sauce 14.00
  • Udon noodles with tiger prawns coconut milk sauce 12.50
  • Local beef entrecôte (500 g) with homemade french fries, grilled vegetables and thyme sauce 52.00
  • New Zealand lamb chops with aubergine, wild mushrooms and black pepper sauce 29.00
  • Roasted duck breast with baby beets, shallots, sugar pea, pak-choi and cherry demi-glace 18.00
  • Slow-cooked cornfed-chicken breast with carrot purée, baby cabbages, herb oil and chicken broth reduction sauce 14.00
  • Brūzilu beef burger with homemade french fries and garlic-dill cocktail sauce 12.50
  • Rum glazed pork ribs with potato-parmesan purée, roasted onions and salad greens 11.50
  • Five herb ravioli with Ricottas cheese, chanterelles, basil oil and roasted tomato sauce 12.00

DESSERTS

  • Speciality of the house Kaļķu Vārti 7.50
  • Crème brûlée with caramelized oat flakes and berries 6.50
  • Cottage cheese and egg crème layer cowslip syrup ice-cream, chocolate and wood sorrel 6.50
  • Bilberry vegan cake with honey cells, raspberry gel, strawberry sorbet and tapioca 6.50
  • Strawberry soup with panna cotta and vanilla bourbon ice-cream 6.50
  • Assorted Kaļķu vārti ice-cream and sorbet 5.50
Friends