A LA CARTE MENU
Starters | ||
Seafood salad | 7.40 EUR | 115,78 EEK |
Marinated octopus, shrimp, mussels and squid, lettuce, asparagus, cucumber and tomato | ||
Wine recomendation: Montana Sauvignon Blanc | ||
Warm chicken salad with nuts | 6 EUR | 93,88 EEK |
Diced chicken breast fillet, roasted nuts, lettuce, sweet pepper, tomato, cucumber and mango dressing | ||
Wine rec.: Wyndham Estate BIN 222 Chardonnay | ||
Mozzarella salad | 5.30 EUR | 82,93 EEK |
Mozzarella cheese, tomato, lettuce and pesto sauce | ||
Wine rec.: Campo Viejo Viura, Rioja | ||
Feta salad | 5.30 EUR | 82.93 EEK |
Diced feta cheese, lettuce, sweet pepper, tomato, cucumber, red onion, olives and vinaigrette dressing | ||
Wine rec.: Jacob's Creek Dry Riesling | ||
Spicy trout skish kebab | 5.30 EUR | 82,93 EEK |
Spicy trout skish kebab served with pea shoots, green salad, crispy sweet potato slices and remoulade souce | ||
Wine rec.: La Celia Reserva Chardonnay Viognier | ||
Soup | ||
Salmon soup | 4.60 EUR | 71,97 EEK |
Salmon, potato, carrot, leek, fish broth and cream | ||
Roasted sweet pepper and tomato soup | 3.80 EUR | 59,46 EEK |
Roasted sweet pepper and tomato soup served with basil-infused smoked cheese | ||
Cheese and mushroom soup | 7.30 EUR | 114,22 EEK |
Boletus mushrooms, onion, herbs, cream and Cheddar cheese | ||
Smoked eel dumplings | 8.70 EUR | 136,13 EEK |
Smoked eel dumplings in vegetable broth. | ||
Mains | ||
Baked salmon | 11.20 EUR | 175,24 EEK |
Baked salmon, shrimp hollandaise sauce, dill and potato purée and stir-fried vegetables | ||
Wine rec.: Wyndham Estate BIN 222 Chardonnay | ||
Flounder fillet | 11.50 EUR | 179,94 EEK |
Lightly smoked fillet of flounder with pan-fried oyster mushrooms, onions, boiled potatoes and Vermouth sauce | ||
Wine rec.: Montana Sauvignon Blanc | ||
Grilled chicken fillet | 9 EUR | 140,82 EEK |
Grilled chicken fillet, chanterelle sauce, seasoned rice and vegetables. | ||
Wine rec.: Campo Viejo Crianza DOC, Rioja | ||
Baked pork tenderloin | 11.50 EUR | 179,94 EEK |
Baked pork tenderloin, stout and bacon sauce, herb potatoes and sauerkraut stewed in fresh cream | ||
Wine rec.: Jacob's Creek Merlot | ||
Minute steak | 12.30 EUR | 192,45 EEK |
Beef steak served with flavoured butter, a grilled mozzarella, courgette and tomato tower, potato wedges and wine sauce | ||
Wine rec.: Marques de Arienzo Reserva DOC, Rioja | ||
Pepper steak | 17.50 EUR | 273,82 EEK |
Grilled beef tenderloin served with flavoured butter, cognac and pepper sauce, vegetable gratin and mustard potatoes | ||
Wine rec.: Wyndham Estate BIN 555 Shiraz | ||
Roasted duck breast | 13.30 EUR | 208,10 EEK |
Lightly roasted duck breast served with apple and sweet potato salad, cherry tomatoes and linginberry sauce | ||
Wine rec.: Graffigna Malbec | ||
Pasta with chanterelle mushrooms | 8.40 EUR | 131,43 EEK |
Pasta with pan-fried chanterelle mushrooms, bacon, tomato and cream cheese | ||
Wine rec.: Graffigna Malbec | ||
Penne with chicken and broccoli | 8.10 EUR | 126,73 EEK |
Penne with chicken breast fillet, broccoli and cream cheese | ||
Wine rec.: Campo Viejo Crianza DOC, Rioja | ||
Desserts | ||
Cherry almond cake | 3.80 EUR | 59,46 EEK |
Crème brûlée with berries | 3.20 EUR | 50,07 EEK |
Chocolate cake with sea buckthorn berry jelly | 4.50 EUR | 70,41 EEK |
Strawberry cheesecake with mango sauce | 4.50 EUR | 70,41 EEK |
Banana parfait mango sauce | 3.20 EUR | 50,07 EEK |
Grilled banana with a pancake and vanilla ice cream | 3.80 EUR | 59,46 EEK |
Wine rec. for desserts: Moselland Riesling Spätlese, Paul Zink Gewurztraminer, Sandeman Port | ||
