Starters

• Beef heart roast beef Garlic, pickled apple, dried onion and salty blackcurrant

  11 €

  Our ancestors and also Hermann Ammende family used every bit of the animal, so nothing would go to waste. Our chef Herkki is as well following the nose-to-tail philosophy. This dish is a good example, as we use here the strongest muscle of the ox – the heart, that you can’t spot often on the restaurant menus. Have a try, and surprise yourself!

• ’’Aspic’’ Oxtail, horseradish remoulade, dried mushroom and mustard ice cream

  11 €

  Let us present, here is the tail … The aspic has been on our plates for a long long time. That’s what we offer you today, but instead of using the cuts of the pork we have prepared it from oxtail. Obviously goes well with our nose-to-tail thinking. Every Estonian knows that the horseradish and mustard are classical companions for the aspic. At this time you will find the same ingredients on the plate, however, in the key of modern Estonian cuisine - horseradish remoulade and mustard ice cream.

• Rich chicken broth Carrot cream, chicken ballotine and mini carrot

  12 €

  In the olden days people were drinking rich chicken broth to give warmth and strength to the body, when it was cold and dark outside. That’s facing us today as well, so let’s have a try if it is working. By the way the chicken broth is full of collagen, so it’s good for our joints and skin too. Straight away our lady of the House Maarika had a thought, that maybe he can swap some creams on a night stand with the chicken broth.

Main dishes

• Steak Smoked potato cream, fondant potatoes and red wine sauce

  26 €

  Quite a classic dish. Our plan is to serve you the oyster steak, also known as the butcher's steak. Through times it has been favourite cut for the butchers, that they always kept for themselves. There are only 200-250 grams of this cut in each animal and it is considered as one of the best pieces of meat. Our meat is from Estonian cattle, so the volume is limited. It may happen, we don’t get it and serve you another delicious piece, entrecôte. Ask for a family member to find out which cut is served.

• Duck Mushy peas, pea ragout, vegetables, red wine and fermented raspberry sauce

  24 €

  Somehow there are two holidays in Estonia people wait – Christmas and Midsummer day. After one is finished, we start to wait for the other one, so now we long for Christmas. Our national statistics say that one of the most popular products for Christmas is a duck. So that’s why there is duck on the menu on this occasion. And to remember the summer with a warm word we also added the peas and fermented raspberries. We brought together the summer and winter and hope you will like it!

• Cod Jerusalem artichoke cream, vegetables, vermouth and buckthorn sauce

  22 €

  One must eat fish, and not only on fish day. Some of our family members would love to eat it every day. Cod is accompanied with another favourite of ours - Jerusalem artichoke and buckthorn that is rich in vitamin. Did you know that one buckthorn has the same amount of vitamin C than a whole orange? It is a perfect dish for you if you dream about a delicate fish and power of vitamin.

Desserts

• Sauerkraut posset Red cabbage sorbet and ’’glass’’

  9 €

  Herkki is a chef with a soul of an artist. He is particularly keen of surrealism and this is definitely a surreal dish. It’s time of the year when cabbage is ripe in the fields and we make sauerkraut for the winter. Very usual dish on our tables for the winter season, but today we serve it as a dessert for you. Be ready for everything, but we will surprise you anyway.

• Hiiumaa Juniper espuma, juniper ice cream and dried milk

  9 €

  Our chef is fond of island Hiiumaa and goes there several times every year. He goes there to think and get inspiration. That’s where this dish was invented a year ago. After his last visit there he got an idea to bring it back to the menu. And as everyone loved it too, so it happened.

• Forest and goat Boletus, goat yogurt ice cream

  9 €

  There was a time when Herkki said he don’t like desserts. Well, he can’t claim that now anymore. It’s a dessert that is based on his two favourite desserts over time – boletus crème brûlée and yogurt dessert. His inspiration came from a French classic Mille Feuille, so on the plate are in layer rye chips and crème brûlée. Ice cream made of Kalamatsi farm goat milk yogurt on the side.