Menu
EUR

Appetizers

  • Ostrich carpaccio with pickled pumpkin farm Mazlauri hard cheese, dark rye bread, and sherry sauce 14.50
  • Poultry terrine with shitake mushrooms potato chips and gribiche sauce ☼ 7.00
  • Fried lamprey with pickled celeriac duck liver pâté, beet cream, and wilted kale ☼ 16.00
  • Lightly salted smoked-salmon and crab salad avocado, fennel, apples, and olive-oil dressing 15.00
  • Baltic herring in a dill onion marinade small Agata potatoes and smoked quark mousse ☼ 6.50
  • Soira cheese tart apple cranberry jam and beet ice-cream ☑ ☼ 7.00
  • Avocado and tomato salad toasted pine nuts and raspberry emulsion ✔ 6.00

Soups

  • Local river fish bouillabaisse tomato tapénade and ciabatta toast 10.50
  • Duck consommé with buckwheat noodles shiitake mushrooms, duck confit, and autumn vegetables ☼ 9.50
  • Chestnut velouté dried apples and hazelnut oil 7.50

Main courses

  • Baked sturgeon fillet with wild broccoli crabmeat ravioli and crab-shell broth sauce 26.00
  • Herb butter–fried pikeperch fillet with bacon and grey-pea purée duck fat–braised carrots and beurre blanc sauce ☼ 19.50
  • Butter-fried sea bass with carrot cake onion and tomato purée, pak choi, and crayfish velouté 18.00
  • Grilled Wagyu beef with celery purée pak choi and red-wine sauce 32.00
  • Roasted venison chop with smashed potatoes black-garlic parsnip purée, japonica quince–pickled pumpkin, and rowanberry juniper sauce ☼ 25.00
  • Roasted duck breast with apple purée colourful carrots, zucchini, and redcurrant sauce ☼ 20.00
  • Guineafowl breast with black salsify carrot purée, caramelized swede, and chicken reduction ☼ 19.50
  • Pearl-barley orzotto with swede shiitake mushrooms, truffle cheese, and pumpkin oil ☑ 10.00
  • Aubergine and tomato layer mozzarella cheese and basil pesto ☑ 9.00
  • Sweet-potato and black-bean stew basmati rice and kale ✔ 6.00

Dessert

  • Speciality of the house Kaļķu Vārti ☼ ☑ 8.00
  • Mocha-liqueur cream blackcurrant sorbet and sea-buckthorn sauce ☼ ☑ 6.50
  • Chocolate mousse with orange gel honeycomb caramel and rosemary ice-cream ☑ 6.50
  • Warm rye-bread and apple trifle with toasted oatmeal crumbs sour-cream ice-cream and free-range egg vanilla sauce ☼ ☑ 6.50
  • Lemon cake coconut-milk ice-cream and candied cranberries ✔ 6.50
  • A discretionary service charge of 10 % will be added to groups of 8 or over
  • ☼ Latvian ingredients
  • ✔ vegan
  • ☑ vegetarian
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