Starters

• Smoked lamb tongue Pea and mushroom ragout, kidney cream and marinated mushroom

  9 €

  Just like in the olden days, we are trying to use as much as possible from the animal. Lamb tongue is something that is not available in every restaurant. And we like to be different! In addition to the tongue there is also a kidney, that is made to a cream with cream cheese. The kidney cream is placed on top of the ragout where it melts into the pleasant dressing. There is no Autumn without a mushroom! There are two different variations of mushrooms. One of them – the chanterelle are marinated using Herkki’s great-grandmother’s recipe.

• Duck tartar Black garlic mayonnaise, mustard seeds, pearl onion and mustard ice cream

  10 €

  Our frequent guests already know how we often offer tartar. In our last menu was a beef hart tartar. Now we are offering raw duck. It is hard to describe the texture of duck tartare, the best way is to try it out. Mr. Hermann Ammende was a passionate hunter and wild duck was always honored on the table, however on this occasion we are offering farm duck. Farm duck is being refined by mustard and garlic. Black garlic is new Estonian super-food.

• Garlic soup Kohlrabi, buckwheat and scallop

  13 €

  Soup made of Estonian garlic is like a miracle cure which helps to stay healthy even on the chilli autumn day. The soup in question is creamy garlic soup. Touch of autumn is provided by adding kohlrabi and Estonian buckwheat. If you are really into it, then the next recipe clue is for the die hard cooking enthusiasts – 50% milk and 50% cream, shallot onion and garlic are slowly boiled together and then drained.

Main dishes

• Beef cheek Parsley root, Peipsi onion, cep and red wine sauce

  21 €

  Since the Ammende family era, there has been made slowly cooked beef. Herkki also chose to perfect the new menu with the beef. The reason behind it is the warmth that the beef will provide during the damp and muggy season. Beef cheek is more tasteful than the sirloin. The beef is organically produced by Nordic meat’s, which has been slowly cooked for 24h. In addition to beef there are roasted Peipsi onions and red wine sauce with cep, which are hand picked by our chef Herkki.

• Quail Carrot, vegetables and chokeberry sauce with quail hearts

  18 €

  The quail comes from a Järveotsa quail farm in Estonia. On the side there are fresh, straight from the field carrots and local chokeberries from Pärnu. Red wine dressing has chokeberries and quail heart pieces, which are previously fried with garlic and onion. This dish is inspired by Estonian nature and fresh produce. No need to say more, except „Enjoy your meal!“

• Seabass Cauliflower, kale and whey „buerre blanc“

  20 €

  Seabass – not your average menu selection. Seabass is common in southwestern coastal waters. Since the ancient Greeks and the Romans, many have tried to farm them in lagoons. The farming of the seabass picked up in the last decade of the previous century. Seabass is available in Estonia now as well and Herkki serves it with classical ’’buerre blanc’’ dressing, however the base of the dressing is made out of acid whey not white wine. In short – we combined here the best of the best.

Desserts

• Bone marrow parfait Apple, kama crumble and mushroom ice-cream

  7 €

  Well, this is one awesome dish – 100% Estonian. Why bone marrow? Because so we could use some more part of the animal. However, that is not all! Herkki went for this dish because when you caramelize the bone marrow you will get very yummy peanut like taste. Parfait is accompanied by an apple, Kama biscuit and ice cream with dried cep, that Herkki picked and dried to give a flavour of the forest to this dish.

• Thyme posset Goat cheese ice cream and pumpkin foam

  7 €

  On one summer evening Herkki was in the garden picking thyme. He had just used some of it for roasting ox. And then he got an idea … to make a dessert from it! He considered different options and ended up with the posset. Posset is a sweet herb jelly, that is made of the thyme from our own garden. The goat cheese ice cream is made of the goat cheese from Kalamatsi farm. Pumkins for the pumkin foam is from local farmer.

• “Hiiumaa“ Juniper espuma, juniper ice cream, dried milk and Gin&Tonic syrup

  7 €

  This dish is inspired from the only Saturday Herkki didn’t work this summer. He was in Hiiumaa with his family where is lots of junipers. Walking there he decided he wants to make a dish out of it. So the idea was born to make a dessert from the juniper. All the components on this dish contain juniper. To get the taste of the juniper we crushed the berries and soaked it in the cream.