Menu
EUR

Appetizers

  • Apple and fennel salad hazelnuts and honey vinaigrette 7.00
  • Gently cooked salmon filled with olive tapénade herb-marinated mussel, tomato basil salsa, and caramelised buttermilk crumbs 11.50
  • Smoked-mackerel tartar with rapeseed oil–toasted Ķelmēni dark rye bread quail egg, radish, and trout caviar 9.00
  • Fried rabbit livers with black pudding mousse goat cheese, spinach, and herb-sautéed morels 9.50
  • Slow-cooked turkey breast broccoli salad and broccoli cream 8.00
  • Baked Camembert cheese rhubarb jam and vegetable salad 7.00

Soups

  • Cream of potato and leek soup seafood 9.50
  • Oxtail broth with buckwheat noodles morels and spring onions 7.50
  • Cold Getliņi-tomato soup 5.00

Main courses

  • Roasted skate wing with vegetable spaghetti fried spinach, and beurre noisette sauce 24.00
  • Baked cod with beans chorizo, garlic, tomato confit, and parsley oil 19.00
  • Brown trout en papillote rosemary potatoes and wild-garlic pesto 16.00
  • Grilled Wagyu beef with pak choi parsnip purée and red-wine sauce 32.00
  • Herb-crusted veal chop with grilled vegetables baked potato mash, lettuce, and whole-grain mustard sauce 29.00
  • Rabbit roulade with carrot purée birch sap–steamed vegetables, sorrel oil, and rhubarb-wine broth sauce 20.00
  • Roasted leg of lamb steak with celeriac purée charred potato and mint sauce 18.00
  • Slow-cooked duck breast carrots, summer squash, and cherry sauce 15.00
  • Grilled aubergine onion marmalade and Brie cheese 8.50

Dessert

  • Speciality of the house Kaļķu Vārti 8.00
  • Kaļķu Vārti ice-cream selection maple syrup 6.50
  • Pear baked in puff pastry chamomile ice-cream 6.50
  • Egg cream in white chocolate rhubarb 6.50
  • A discretionary service charge of 10 % will be added to groups of 8 or over
Friends