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APPETIZERS

 

Foie Gras, flambéed apples, strawberries and Põltsamaa Kuldne jelly

12.50

 

Beef carpaccio served with ruccola salad, caramelled pistachio nuts, parmesan foam and olive oil sauce

12.50

 

Tuna tartare, avocado ice cream, peas and fruits

12.50

 

Mussels in a creamy sauce with chilli and parsley

12.50

 

Herring ice cream, herring roe, whitefish carpaccio, beetroot cream and sour cream

12.50

 

 

SALADS

 

Buffalo mozzarella salad with marinated eggplant, lettuce and extra virgin olive oil

9.00

 

Spiced rice noodle salad with shredded duck meat and miso sauce

9.00

 

Grilled goat cheese on crouton, lightly dried tomatoes and fresh salad

9.00

 

 

SOUPS

 

A classic guljash-soup with beef fillet

7.00

 

Lobster bisque served with red caviar cream

7.00

 

 

MAIN COURSE

 

BEEF

Tenderloin steak served with Savoy potato, onion quiche, ginger-chilli cabbage and

red wine-black truffle sauce

26.00

 

PORK

Grilled tenderloin with baby vegetables, potatoes au gratin and light beetroot Demi Glaze

15.00

 

LAMB

Deep-fried sweetbreads, fried chop and rump steak Sous Vide, corn cake, vegetables and rosemary sauce

20.50

 

GAME

Elk ossobuco, lentil stew, gazpacho foam and gently dried cherry tomatoes

17.50

 

DUCK

Marinated breast fillet, potato-panko ball, grilled mini Pak Tsoi and red wine sauce

16.00

 

CHICKEN

Guinea fowl fillet, cauliflower and wasabi risotto, vegetables and red wine sauce

15.00

 

FISH

Glazed cod, salmon Sous Vide, ginger rice with nori, vegetables and citrus Demi Glace

16.00

 


DESSERT

 

CHEF'S SPECIAL

Tiramisu a la the TV Tower, macaron Mille Feuielle and strawberry aspic

7.70

 

CHOCOLATE WITH CHOCOLATE

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

7.70

 

CLASSIC

Créme Bruleé Trio - pistachio, coffee and vanilla

7.70

 

CAKE

Cheesecake, ginger ice cream, fresh berries and vacuum cooked fruits

7.70