Dinner menu

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

  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!

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

  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.

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

  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

  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.

• Forest and goat Boletus, goat yogurt ice cream

  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.

• 59 €

Drinks package

• Bruno Paillard Premiere Cuvee
• Schloss Saarstein Riesling Kabinett 2019, Mosel, Germany
• Ricossa Nizza D.O.C.G 2013, Italy
• Sauvignon Blanc, Endless River 2020, New Zealand
• Château Grillon Sauternes, France
• 34 €

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