Appetizers

Tuna fishfillet karpacho with lemon sauce and eruka leaves salad.

14.10 Ls

Fried goat cheese served with boletus antipasti and marinated with rhubarb juice young beets.

11.25 Ls

Deer ”Carpaccio” served with Jerusalem artichoke, goat cheese marinated with red wine and ”Aragula” salad.

11.50 Ls

Grilled sea scallops served with citrus fruit flambe and mango chutney.

8.50 Ls

 

Salads

Spinach, mango and avocado salad, served with tiger shrimp tails steamed in white wine and lemon-lime sauce.

7.50 Ls

”Eruka” salad served with parmesan cheese chips, fresh strawberries and mint sauce.

6.90 Ls

Light salad mix from fresh vegetables and a variation of salad leaves with basilic sauce.

5.10 Ls

Caesar salad:

-with grilled chicken breast

-with grilled tiger shrimp tails

-with crawfish tails

8.90 Ls

 

Soups

Crayfish-shrimp ”Veloute”, served with oven baked ”Taggiasche” olive bread.

9.40 Ls

Lamb ”Consomme” served with black lentil and lamb ”Knödel”.

5.80 Ls

Сauliflower cream-soup with goose ”Foie gras” and truffle oil.

6.80 Ls

Fish selection soup served with steamed parsnep and garlic ”Aioli”.

9.60 Ls

Pumpkin cream soup with tiger shrimp and pumpkin oil.

9.50 Ls

 

Hot fish dishes

Oven baked black arctic cod with cod liver butter and ”Dietrich” dumplings.

14.50 Ls

Grilled catfish fillet with saffron, ”Nameko” mushrom risotto and white wine steamed rhubarb.

8.50 Ls

Fried red-mullet fillet and seasoned octopus served with tomato-corn casserole and ”Verona” sauce.

9.00 Ls

Halibut fillet roasted on black truffle oil with vegetable risotto and artichokes with wine sauce.

12.50 Ls

 

Hot meat dishes

Beef fillet steak stuffed with „Gorgonzolla” cheese, served with „baby” asparagus and cognac sauce.

19.50 Ls

”Foie Gras de canard” goose liver with aloe cuts, puree of turkish beens and sauce of mountain cranberries.

20.85 Ls

Grilled duck breast, served with mushrooms, baked in red wine pear and red berry sauce.

16.50 Ls

Oven baked chicken with muschroom risotto and grilled vegetables.

15.60 Ls

Grilled milk-fed veal served with pikante ”Conti” and mini squash.

18.50 Ls

Lamb leg ”Confit” served with steamed in pomegranate juice red cabbage.

13.40 Ls

Beef steak fillet served with fried, with estragon young potatoes and boletus.

18.70 Ls

 

Deserts

White marzipan – chocolate turen with strawberries dressing, fresh peppermint and crumbled pecans.

6.50 Ls

Baked “Camembert” cheese with fresh berries, BIO maple leaves syrup and fresh peppermint.

6.50 Ls

Par fee trio with honey caramelized paradise apples and fresh currants.

5.50 Ls

Frozen white chocolate, figs cream served with wild berries and baked fig.

7.00 Ls

 

Dear Guests!

We ask You to pay Your attention to the working hours and conditions / rules of our restaurant:

- our restaurant kitchen works till 10 p.m.

- servicing after 11 p.m. – 20 % commission

- servicing at the banquet – 10 % commission

- winery hall rent 25Ls per hour, every next hour 5Ls cheaper.

 

Wishing You pleasant time at our restaurant!

Restaurant administration