Dinner menu

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

  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.

• Garlic soup Kohlrabi, buckwheat and scallop

  Our freSoup 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.

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

  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.

• Seabass Cauliflower, kale and whey „buerre blanc“

  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.

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

  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.

• 49 €

Drinks package

• Champagne Bruno Paillard Premiere Cuvee
• By OTT Provence Rose
• Domaine Ostertag Les Jardins Riesling, Alsace
• Chateau Tour du Pas Saint-Georges, Bordeaux
• Clotilde Davenne Chablis
• Gin cocktail ´´Gimlet´´
• 47 €

  Please confirm your special diet wishes no later than 48 hours in advance.