Cold appetizer of your choice
Venison tartare with salted, fermented blackcurrants and Pecorino cheese mousse
Eaglefish carpaccio with jalapeño pepper, tarragon remoulade, fennel and green apple strips
Sweet potato medallions with cashew nut sauce

Hot appetizer of your choice
Forest mushroom and Comté cheese cannelloni in white wine sauce
Corn-fed chicken and foie gras roulade with sweet potato and mini spinach ragout

Main course of your choice
Duckling breast with orange glaze, swede fondant and light potato mousse
“Black Cod” sablefish fillet in miso marinade with lemongrass sauce and kohlrabi julienne
Warm burrata with crispy capers and yellow tomato chutney

Dessert of your choice
Crispy, warm coconut “Crema Catalana” pads with cherry and chokeberry compote
Dark chocolate, malt and dark rye bread crumble with yoghurt, verbena ice cream and cranberry coulis

Cold starter
Meze mix with warm Turkish bread and spiced butter
Tzatziki, hummus with pastrami, acı ezme, babaganoush and carrot tarator

Hot starter
Autumn lentil cream soup with spicy croutons and pastrami crisps

Choice of main course
Red Stone Bass fillet with sweet pea purée, green asparagus salsa and red caviar
Beyti kebab – grilled minced lamb wrapped in lavash, served with tomato sauce, yoghurt and grilled vegetables
Chargrilled rack of lamb with oriental spices, mint couscous, grilled vegetables and red grape sauce
Boneless chicken wings with grilled vegetables and yoghurt sauce

Dessert
Pistachio baklava with vanilla ice cream and Turkish tea

Compliment
Aperitif to set the mood for the evening

Choice of starter
Burrata nest with tiger prawns, courgette, herbs and extra-virgin olive oil
Burrata nest with a mixture of bell pepper, tomato, aubergine and courgette

Choice of main course
Piedmont-style polenta with braised veal
Piedmont-style polenta with porcini mushrooms

Dessert
Vanilla cream in a glass with wild berry salsa

Drinks
Coffee, tea, water or a glass of wine (Pinot Grigio, Nebbiolo, Montepulciano d’Abruzzo or Barbera)

Compliment
Beetroot bread with garlic confit butter
Choice of salad
Salad with smoked perch, roasted cashews and shallot–mustard dressing
Salad with baked goat’s cheese and basil dressing
Choice of main course
Slow-cooked oxtail, mashed potatoes with browned butter and grilled, marinated bell pepper
Herb-marinated roasted vegetables with Gorgonzola and caramelised onion sauce
Dessert
Chocolate sponge cake with vanilla cream and blackcurrant jam
Choice of drink
Homemade rhubarb or quince lemonade

Choice of starter
Kimchi – fermented vegetables with Greek yoghurt and chilli oil
Sea bass ceviche with keta caviar, watercress crisp and leche de tigre
Angus beef tartare with rye bread crisps, truffled egg yolk and nasturtium

Choice of main course
Latvian venison haché steak with truffled red wine sauce and crispy potatoes
Scottish salmon fillet with pumpkin pearl couscous and tiger prawn foam
Cauliflower and truffle risotto with Pecorino Romano, cauliflower croquettes and hazelnuts

Dessert
Blackcurrant cheesecake
Chocolate mousse with sea salt

Choice of starter
Blue mussels in garlic butter sauce
Toasted bruschetta with cream cheese and prosciutto

Choice of main course
Grilled sea bass with broccoli gratin and a lightly sweet mango sauce
Slow-cooked ribs marinated in “Valmiermuiža” honey beer, served with sweet potato and green pea purées

Choice of dessert
Autumn apple strudel with ice cream of your choice
Passion fruit and coconut tartlet

Drink
A glass of sparkling wine

Welcome drink
Pear and cinnamon sour cocktail

Choice of starter
Ceviche with seafood and leche de tigre sauce
Forest mushroom parfait éclair with hazelnut glaze, crushed hazelnuts and pickled enoki mushrooms

Choice of main course
Atlantic fish mosaic with pearl barley and pumpkin grubotto, fermented paradise apples and miso–edamame bean sauce
Duck-fat confit chicken leg with browned-butter carrot purée, chilli, honey-glazed autumn root vegetables and sea buckthorn sauce
Smoked pumpkin ravioli with tarragon and caper sauce and ricotta

Choice of dessert
Tiramisu with chicory coffee gel, chicory ice cream and sea buckthorn
Warm plum and pear trifle with oat brittle, vanilla sauce and honey-glazed hazelnuts

Chef’s compliment
Pizzetta “Tonatto” with tuna crudo, stracciatella cheese and tuna sauce with capers

Hot starter
Cannelloni with porcini mushrooms, Tartufo cream, Pecorino cheese and truffle caviar

Choice of main course
Sea bream fillet with puttanesca sauce, fregola pasta and stracciatella cheese
Beef tongue tagliata with morel sauce and creamy corn polenta
Roasted duck fillet with apples cooked in limoncello sauce and cherry sauce

Dessert
Tiramisu truffles with Savoiardi, Amaretto and mascarpone cream, served with a chilled shot of homemade limoncello

Welcome drink of your choice
Cocktail “Rouge Maree” – tequila infused with strawberries and red bell pepper, “Murbudu” apple cider, hibiscus tea syrup and lime juice
Cocktail “Tropical passion” (non-alcoholic) – non-alcoholic gin infused with pineapple leaves, non-alcoholic sparkling wine, passion fruit syrup, freshly squeezed pineapple and lime juice
Starter
“Breeze of Summer” – pickled vegetable salad with sous-vide-cooked Pok Choi, leek tempura and wakame sauce
Choice of main course
“Pike and Pumpkin” – pike cake with pumpkin and sea buckthorn sauce, root vegetable salad and smoked pike caviar
“Steak and Mushrooms” – striploin steak with fried wild mushrooms, mushroom sauce and salted blackcurrants
Dessert
“Sweet and Smoky” – smoked chocolate bar with buckwheat popcorn and quince sauce
Drink
Water

Choice of cold starter
Crispy eggplant with vegetables, fresh herbs and our special sauce
Mini Adjarian khachapuri with aromatic chanterelles, cheese and a delicate filling

Choice of main course
Tbilisi beef in Saperavi sauce – tender, slow-cooked beef in a rich Saperavi wine sauce, served with fluffy mashed potatoes
Badrijani Samegrelo – baked eggplant in Megrelian style with homemade suluguni, Georgian spices, walnuts and fresh herbs
Tevzi Kahuri – cod in Kakhetian style with honey–mustard sauce, potatoes and seasonal vegetables

Choice of dessert
Alma Kakheti cheesecake – a delicate cheesecake with polenta and feijoa, with subtle flavours of Kakheti
Vashli Tbilisuri – warm apple with spices and caramelised walnuts, served with creamy ice cream

Welcome drink
A glass of Georgian wine or homemade fruit drink

Price 45 EUR for two people (a separate menu for each person)

Chef’s compliment
Pkhali with lavash – a delicate vegetable, walnut and aromatic herb appetiser

Choice of soup
Georgian solyanka – a rich soup with pronounced flavour and a spicy character
Kakhetian bozbash with chicken meatballs – a rich soup with tender chicken meatballs, vegetables and subtle Caucasian spice notes

Choice of salad
Home-grown tomatoes with chilli-infused sour cream – ripe home-grown tomatoes served with chilli-infused sour cream
Warm chicken salad, Georgian style – hearty chicken, fresh vegetables and pronounced spice notes

Choice of main course
Juicy chicken lula kebab, Georgian style – tender chicken, aromatic spices and carefully selected ingredients
Cabbage steak “Kazbegi” with romesco sauce – roasted cabbage, rich romesco sauce and a contemporary approach to Georgian cuisine

Dessert
Delicate chocolate mousse with cherry jam

Choice of wine by the glass
Saperavi – a dry red wine with a rich flavour, deep aroma and the character of the Caucasus
Georgian semi-sweet sparkling wine

Offer valid on weekdays only

Welcome drink

Choice of starter
Salmon forshmak with apple, served with house-baked toasted pumpkin bread
Leaf salad with roasted beetroot, goat’s cheese and caramelised pear with lingonberry sauce

Choice of main course
Chicken Kyiv filled with lingonberry butter, served with sweet potato purée
Baked vendace with lemon and Hollandaise sauce

Choice of dessert
Poppy seed pie with chocolate glaze (1 piece)
Savoury pastry (1 piece), with a choice of cabbage, potato, meat or bacon filling

Choice of drinks
Tea or coffee

Chef’s compliment
House-made focaccia with hummus, grilled peppers and cumin

Choice of starter
Zander ceviche with grape gazpacho, grape pulp, quince gel and blackcurrant oil
Classic set: smoked duck breast prosciutto with cranberry gel, whipped ricotta, honey sauce and rye bread
Vegetarian set: semolina crackers with porcini mushrooms, smoked cauliflower cream, boondi (sweet tempura pearls) and sea buckthorn sauce flavoured with mint and coriander

Compliment
Little gem lettuce with cashew cream and pickled chanterelles

Choice of main course
Baltic Sea trout with Hokkaido pumpkin and peanut purée and roasted sweetcorn salsa
Classic set: venison fillet with herb ash, Jerusalem artichoke purée, crisps and Riga Black Balsam reduction
Vegetarian set: cauliflower steak with Hokkaido pumpkin and peanut purée and roasted sweetcorn salsa

Dessert
Carrot muffin with raisin filling, honey and rye bread cream, rye bread crumbs, quince gel and vanilla ice cream

Choice of drink
A glass of Serenello Spumante Bianco Gran Cuvée Extra Dry
A glass of Zero Zero by Serenello (non-alcoholic wine)

Starter
Leaf salad with grilled eggplant, roasted artichokes, sun-dried tomatoes, honey–mustard sauce and Parmesan

Choice of main course
Salmon Wellington with beurre blanc sauce
Braised veal with vegetables

Dessert
Slow-cooked pineapple with blackcurrant syrup, macadamia nuts, cranberries and mint cream, served on sponge cake with Amaretto

Choice of starter
Lamb arrosticini
Prawn tartare

Choice of main course
Beef medallions with artichoke, mashed potatoes and basil
Breaded salmon, with sweet potato purée and wasabi mayonnaise

Dessert
Lemon crème brûlée

Choice of drink
Bottle of prosecco (0.75 l)
Bottle of non-alcoholic prosecco (0.75 l)

Six-course menu
Pike-perch crudo with whey emulsion, Granny Smith apple, dill and horseradish
Slow-cooked flounder fillet with cauliflower cream and pumpkin–orange sauce
Sea buckthorn sorbet
Venison tartare with wonton dough, shallots and capers
Slow-cooked veal steak with celery cream, marinated beetroot and demi-glace sauce
Blueberry éclair with mascarpone and chocolate

Compliment
Badrijani – eggplant with walnuts

Choice of starter or soup
Pkhali with homemade bread; a nut-free version is also available on request
Hinkali soup – beef broth with mini hinkali

Choice of main course
Bostani – hot seasonal vegetable salad on a mild, creamy base
Chashushuli with veal and mild mashed potatoes

Choice of dessert
Hot ice cream with apricot jam
Choco-Kinto – chocolate sausage with dried fruit

Served with dessert
Coffee or tea

Choice of drinks
Georgian white wine Villa Mosavali Rkatsiteli (0.15 l)
Georgian red wine Chelti Saperavi (0.15 l)
Georgian fruit drink (0.25 l)

Chef’s compliment

Starters
Fresh spring roll with duck and spicy nut sauce
Scallop on Fire Maki with scallop, salmon, tuna, cucumber, avocado, cream cheese and mayonnaise
Cherry tomato kimchi

Main courses
Wonton soup with soba noodles
Funchoza with fried tofu and bamboo shoots
Tonkatsu-style pork with cabbage kimchi and spicy carrots

Dessert
Chocolate and avocado mousse with caramelised nuts

Choice of starter
Salad of two varieties of beetroot with rocket, walnuts, goat’s cheese and the restaurant’s special sauce
Pumpkin cream soup served inside a pumpkin with aromatic sesame oil

Choice of main course
Pearl barley risotto with seasonal mushrooms and Parmesan
Slow-cooked rabbit leg with boiled potatoes and creamy orange sauce
Octopus with green pea purée and mango–chilli sauce

Choice of dessert
Pumpkin cheesecake with salted caramel
Apple tarte Tatin with plombir ice cream

Choice of drinks
Water, lemonade, fruit drink, tea, coffee or a glass of wine

Choice of starter
Freshly fried calamari with tartare sauce
Pumpkin cream soup with croutons and pumpkin oil
Vegetable tempura with seasonal vegetables and tartare sauce

Choice of main course
BBQ pork ribs with new potatoes and coleslaw
Chicken fillet in truffle sauce with new potatoes, seasonal salad and pesto sauce
Salmon fillet with spinach sauce, new potatoes, seasonal salad and pesto sauce

Dessert
Napoleon cake, homemade style

Drink
Homemade lemonade with mango, kiwi, grapefruit, rhubarb or pear flavour

Tasting menu
Berliner with sour cream and pike roe
Crayfish with dill bisque and trout roe
Sausērdis with lemon verbena and Buzz Button
Ravioli with chanterelle and wild mushroom filling
Duck with chanterelle and wild mushroom broth and fava beans
Polenta with quince and caramel

Alcoholic or non-alcoholic drink pairing: 10 EUR extra for three glasses

Price 35 EUR (for two people and one child up to 14 years of age, sharing one offer)

Choice of starter
Potato pancakes with lightly salted salmon fillet, vegetable salad and sour cream (3 pieces)
Snack platter for two – garlic croutons with dip, spicy chicken wings and hunter’s sausages with sweet chilli sauce

Choice of main course
Pancake selection – pancakes with meat, cheese and cottage cheese, thin pancakes, cottage-cheese pancakes with accompaniments
Kebab platter – chicken kebab, pork kebab, fries, vegetable salad and sauce

Choice of dessert
Dessert platter – Roshe cake with hazelnuts, honey cake with caramelised cream filling and deep-fried cottage cheese balls
Ice cream assortment (6 scoops)

Drinks
Citrus water

Price 45 EUR (for three people, sharing one offer)

Choice of starter
Salami pizza
Margherita pizza
Imeretian khachapuri
Latvian-style khachapuri

Main course
Meat selection – chicken and pork shashlik, chicken wings in teriyaki sauce, fries and fresh vegetable salad

Dessert
Bento cake

Drinks
Citrus water

Choice of starter
Selection of baked green mussels – green mussels baked with three different herb butters and served with house-made focaccia
Warm duck salad – warm duck with rocket, roasted pear, pine nuts and raspberry–balsamic dressing

Choice of main course
Beef fillet steak with grilled asparagus, celeriac cream, shallots and demi-glace sauce
Pan-seared Nile perch fillet with parsnip purée, glazed baby carrots, pickled fennel, lemon–caper beurre blanc sauce and herb oil

Choice of dessert
Cocoa tartlet with dark chocolate cream, salted caramel, raspberry gel, mascarpone cream and fresh berries
Warm chocolate fondant with vanilla ice cream, raspberry sauce, fresh berries and chocolate crumble

Offer “Orient Express”
At each stop, choose one of two dishes.

Paris
Chicken liver parfait – cherries with port, brioche
Baked sea scallop – garlic and wine butter, parsley, crispy crumbs

Vienna
Venison tartare – apple and lingonberries, onion confit, rye toast
Arctic char tartare – cucumber, sea buckthorn vinaigrette

Budapest
Beef cheek goulash soup
Hungarian fish soup with sea bass

Belgrade
Beef pljeskavica – ajvar, pickled onions, lepinja
Carpathian-style pike-perch – crayfish tails, shimeji mushrooms, dill sauce

Constantinople
Künefe – kadayıf with cheese, pistachios, vanilla ice cream
Sütlaç – rice pudding, vanilla, pistachios

On this journey, you will become not only a passenger but also a participant in an investigation.

Bread
Grilled focaccia with pumpkin and sunflower seeds, served with a butter candle

Chef’s compliment
Mini doughnut with smoked chicken rillette, onion and sour cherry confit, and sour cream and horseradish cream

Choice of starter
Smoked mackerel with herb potato cream, pickled apple, fennel and rye crisps
Smoked roast beef with vitello tonnato sauce, marinated and grilled seasonal vegetables and capers

Choice of main course
Slow-cooked, grill-glazed beef rib with potato gratin, porcini cream, Savoy cabbage and demi-glace sauce with rye malt
Grilled catfish with charcoal-baked potato, pickled onions, leek and dill sauce and shiitake mushrooms

Dessert
Warm apple pie with sour cream ice cream, miso caramel and sea buckthorn