Starters

• Deer tartar Apple, onion duo and herring roe

  16 €

  In order to cherish the meat, we offer deer in the form of tartar, because when the fresh meat is served raw, you can taste all the flavour nuances. During baking, some of the flavors would disappear. Apple and onion complement each other - onion adds sharpness and apple adds freshness and acidity to the meat.

• ,,Pea soup“ Pea trio and oxtail

  12 €

  The master of our kitchen, chef Herkki was eating pea soup and got inspiration to make a pea soup of his own. It’s a new modern version of the traditional Estonian pea soup. There are peas, there is broth, but instead of smoked meat, there is lots of oxtail. He uses the oxtail to use all the parts of the animal in cooking, just like people did 100 yrs ago.

• Cured white fish Beetroot gel, white bread and cumin- cottage cheese cream

  15 €

  Already in the time of our ancestors there was a tradition to salt the fish, so one could keep the fish on the table throughout the year. That’s why there is salted fish on the menu this time. Why white fish? Well, the ones who have tried it, relish even just the thought of eating it. Estonians even have a movie where is stated that it’s the best fish.

Main dishes

• Pigeon Jerusalem artichoke, hart ragout and red wine sauce

  26 €

  It's more of a French dish, but even in this case we can't get away from the woods. It’s because, the forest is the only place to find raw produce during winter time. The dish has the wood pigeon chest and the leg confit as well. With the meat is served the ragout of stewed quail heart, Jerusalem artichoke and garlic. In addition to all this, a classic red wine sauce to bring out natural flavors and bind all the components together.

• Catfish Celeriac cream, yellow beetroot and sparkling gooseberry wine sauce

  23 €

  Catfish has not been a traditional fish on the Estonian table, but Herkki chose it because it is such a nice meaty fish. As you can taste soon, the catfish is farmed very successfully in Estonia, indoor pools are used for this purpose. In addition to vegetables, the fish is accompanied with a sparkling gooseberry wine sauce made with sparkling wine from the local Mamm&Frukt wine house.

• Pork belly Roasted garlic cream, vegetables and Stout beer sauce

  21 €

  Do you know what is the classical Estonian main? It’s roast pork. Here is our roast pork. Estonian meat is complemented by a local garlic. The sauce is made of Pärnu local Waht Stout beer. The sauce combines all the components on a plate for a complete taste experience. So lot sof local produce, some vegetables as well of course.

Desserts

• Buckthorn-yoghurt panna cotta Jerusalem artichoke ice cream, yoghurt dust and Sablé bisquit

  9 €

  Italian classic panna cotta, in which we have replaced whipped cream with yoghurt and added sea buckthorn, the Estonian superfood, for some vitamins. But that's not all, there are also vegetables represented in this dessert - Jerusalem artichoke is used in ice cream. To make Sablé bisquit, we used the original French recipe.

• Thyme and blueberry Thyme ice cream, blueberry crisp and meringue

  9 €

  It’s a dessert that represents pure and simple tastes. Ideal for you if you prefer a light dessert. The freshness of the thyme is supplemented with blueberries. Blueberries Herkki marinated in the autumn, using the same preserving methods our grannies used and now made some crisps of it. Every bite makes you want more.

• Chocolate Blue cheese ice cream, cowberry and mousse

  9 €

  It’s a real dream dessert for a dark chocolate lover. There is not enough words to describe how it looks and tastes, so just try it.