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Brasserie-restaurant Teletorn Chef de Cuisine Priit Toomits and his kitchen team combine the elements of Japanese freshness and Asian sultriness with French traditions and excellent Estonian ingredients.

APPETIZERS


Baked Foie gras, caramelled apples, apple marmelade and strawberries
12.00
Beef carpaccio served with rucola, caramelized pistachio nuts, parmesan foam and olive oil sauce
12.50
Tuna tataki, fried rice noodles, fresh salad and wasabi ice cream
12.00

 Herring ice cream, herring roe, whitefish carpaccio, beetroot cream and sour cream
12.50
Scallops with citrus and butter sauce, micro herbs
12.00

 Smoked chicken liver, marinated muchrooms, lettuce and port wine jelly
11.50

SALADS


Lettuce with duck breast, deep fried rice noodels and Caesar sauce
9.00
Grilled goat cheese on crouton, lightly-dried tomatoes and fresh salad
9.00

SOUPS


Spicy soup with beef and vegetables
6.50

 Boletus cream soup with crispy white bread and muchroom salad
6.50
Lobster bisque served with red caviar cream
7.00

MAIN COURSE


Guinea fowl fillet, black risotto, vegetables and red wine sauce
16.00

 Braised pork cheek, BBQ pork neck, potato-cauliflower puree, vegetables and demi-glace sauce
16.00
Grilled beef tenderloin, butter fried boletus, mini carrots, almond potatoes and truffle sauce
23.00
Rack of lamb, deep-fried sweetbread and Sauce Vide rump steak, polenta, vegetables and rosemary sauce
21.50

 Elk ossobuco, lentil stew, gazpacho foam and lightly dried cherry tomatoes
17.50
Marinated duck breast, potato-panko ball, grilled mini pac-choi and red wine sauce
16.00
Passion fruit glazed pike fillet, ginger rice with nori, vegetables and citrus Demi-Glace
17.00
Grilled pak-choi, vegetables with rice noodles in coconut sauce and vegetable chips
11.00

DESSERT


 Tiramisu with „local muesli“, ice cream with roasted black bread, chocolate „truffels“ and sauces
7.50

Warm chocolate fondant served with milk chocolate ice cream, white chocolate sauce and black chocolate chips
7.70

 Appel, vanilla sauce, cinnamon, and blackcurrant macaron
7.50
Cheesecake, ginger ice cream, fresh berries and vacuum cooked fruits
7.70
SQUARE METER DESSERT Cheesecake, truffels, berrys, cauces and fruits / cool for two
22.00


 The Estonian tricolor beside a dish on the menu indicates the use of local ingredients or point to the mixing of some wellknown global delicacies with the subtle tastes of local gourmet.

Priit Toomits
Chef de Cuisine

 


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