ONLINE BOOKING

A LA CARTE RESTAURANT

 

MENU 2014

STARTERS

Autumncoloured salad
with colourful vegetables and leaves, microherbs and dust of champagne vinaigrette
9.-

Sautéed pike-perch cheeks in ricepaper basket
with almond potatoes, colorful beet-root, marinated ginger, troutberries and white wine sauce
10-

Ammende duck ravioli
with blanched pak choi, hazelnuts, porcini cappuccino and citrus-flavoured red wine sauce
13.-

Duck liver foie gras
with homemade brioche, onion-apple salad and Estonian sweet apple wine jelly
19.-

Beef tartar
with freshly handchopped beef tenderloin, vodka flavoured mayonnaise, capers, toast and butter
17.-

Slightly roasted rabbit fillet
with carrot and kohlrabi spheres, mushrooms, apple and celery puree, cherry gel and apple cider sauce
13.-

* * *

SOUPS

Beet consommé with goat cheese
with sliced beet-root, carrot, dried goat cheese and goat cheese ice cream
8.-

Tasty chicken broth
garnished with crispy chicken skin muesli, chicken breast fillet, - liver, almond potato, quail egg, carrot and celery
8.-

* * *

EXCLUSIVE

Classical black caviar
with rye flour blinis, red onion, lemon, boiled egg and sour cream
99.-

* * *

VEGETERIAN

Grilled young cabbage with kale leaves
with lilac carrots, colourful quinoa, roasted bell-pepper and juniper-ramsons sauce
16.-

Acquarello rice risotto
with mushrooms, ruccola and parmesan mousse

16.-

* * *

MAIN COURSES

Estonian beef tenderloin au jus
with butter-roasted sunchokes, smoked vegetables and a sauce of mushrooms and red wine
25.-

Barbary duck breast with five-pepper garnish
with chickpea puree, oven roasted parsnip, yellow beet and pomegranate sauce
25.-

Roasted lamb rack
with black garlic, green couscous, French beans, mint tea jelly and red wine sauce
25.-

From sailor’s boat
with black salsify, colourful vegetables terrine and sea urchin berry sauce
25.-

Glazed piglet cheeks
with butterfried potatoes, asparagus, cranberry gel and piglet-claw burgunder sauce
25.-

* * *

YOU MIGHT WISH TO ADD SOME:

Green salad with balsamico vinaigrette

Asparagus with roasted almonds

Farm vegetables (carrots, cauliflower, broccoli, zucchini, sugar peas)

Butter - fried young potatoes with dill

Mashed potatoes

price: 4.- per serving option

* * *

DESSERTS

Chocolate! Chocolate! Chocolate!
with hot chocolate, dark chocolate mousse, oven baked white chocolate and strawberry sauce
10.-

Lemon cake with crispy hemp seeds from “Tammejuure farm”
with lemon butter, green olives and yogurt ice-cream
10.-

Our Pavlova
with vanilla cream, fresh berries and mint-lime ice cream
10.-

Cheeses from Estonian farms
with marinated mushrooms, light and dark bread chips, sweet mustard and house rhubarb jam
12.-

 

 

BON APETIT!
CHEF DE CUISINE MARKO LUMERA