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WEEKEND LUNCH SPECIAL
Tasting meniu
Amuse-bouche
(Chef‘s compliment)
Whipped butter and oven-baked wheat and rye bread buns
Cold starters
Avocado tartare with cucumber, walnut oil, white balsamic pearls and wasabi emulsion
or
Aged Argentine Beef Tartare with Mustard Seed Ice Cream, Rye Bread Croutons, and Black fermented garlic Aioli
or
Duck foie gras pâté with „figues séchées“, brioche crisp, and caramelized figs
Soups
Muscovy duck consommé cooked for 18 hours with mini tortellacci stuffed
with dried porcini mushrooms
or
Artichoke velouté with Jerusalem artichoke crisps, 24-month aged “Džiugas” cheese
and homemade fennel oil
Sorbet
Homemade lime and fresh mint sorbet
***
Main courses
Oven-roasted wild Caspian Sea sturgeon steak with grilled asparagus, hazelnut beurre noisette, mini potato fondant, and smoked eel - pelengas sauce
or
Wood oven baked eel fillet with savoy cabbage and mackerel dumpling, on a bed of spinach purée, garnished with pike roe and horseradish cappucino
or
Filet mignon in “Rossini” style with duck foie gras, fondant
potatoes and truffle demi-glace sauce
***
Desserts
Blackberry “Macaron” infused by lavender with blackcurrant ice cream and a splash of blackberry liqueur “Voruta”
or
Flambée “Alaska” filled with raspberry sherbet and Plantation rum on a bed of milk chocolate sponge
and a splash of Plantation XO rum
***
Petit four
(Homemade truffles served with coffee or tea)
68eur/p.p.