MENU

STARTERS

–Selection of bruschettas: with grilled bell pepper and goat cheese; duck confit and teriyaki aioli; spicy aubergine and herbs; cod liver with egg and chives (N) 5.50
-Grilled goat cheese with yellow beetroot chutney, praline and fresh fig (G) 6.20
–Vegan kebab served with sweet and sour rice and kimchi (L,N,V) 6.80
–Oven baked aubergine with goat cheese and truffle sauce (G,N) 7.30
–Salmon, beetroot and avocado tartare with marinated ginger and kimchi mayonnaise (L,N) 7.50
–Steak tartare with anchovies, red onions, egg yolk, ciabatta and sriracha mayonnaise (N) 7.70
–Snack platter (for two): hard goat milk cheese, Fourme d’Ambert blue cheese, cheese with fenugreek, Salame Romana salami, Salame Ventricella salami, Parma ham, marinated cucumbers, pickled artichokes, olives, sun-dried tomatoes, horseradish cream, pickled garlic with chili pepper, fig jam, hummus, mustard (P) 11.00

SALAD

-Choice of lettuce, tomato, cucumber and radish (G,L,V,N) 2.90
–Dressing: French vinaigrette (G,L,V,N) / pesto (G) / Caesar (G,N)/ raspberry vinaigrette with balsamic vinegar (G,L,V,N) / homemade mayonnaise with red hot chilli peppers and garlic (G,N)
–Extra toppings #1: chicken fillet (G,L,N) / cocktail shrimps (G,L,N) / Parma ham (G,L,N) / cold-smoked salmon (G,L,N) / goat cheese (G,N) / marinated tofu (G,L,V,N) / grilled vegetables (G,L,V,N) 2.20
–Extra toppings #2: Parmesan (G,L,N) / grilled bell pepper (G,L,V,N) / 5:10 egg (G,L,N) / red lentil hummus (G,L,V,N) / beetroot pesto (G,L,V,N) / olives (G,L,V,N) / avocado (G,L,V,N) / pickled artichokes (G,L,V,N) / sun-dried tomatoes (G,L,V,N) /dark bread chips with seeds (L,V,N) 1.60

SOUPS

-Spicy coconut soup with mushrooms (L,V,N) and salmon (L,N) / shrimps (L,N) / chicken (L,N) 3.80
–Creamy cauliflower soup with curry (G,L,V) 4.20
–Sauerkraut soup with duck confit (G,L,N) 4.80

MAIN DISHES

–Mutton dumplings in creamy mushroom sauce (N) 15 pcs / 25 pcs 4.80 / 7.20
–Mushroom varenyky with sour cream and herbs (N) 10 pcs / 15 pcs 3.70 / 4.80
–Pasta Carbonara (L,N) 7.50
–Pumpkin and chickpea falafel with rocket-quinoa salad and cashew cream (G,L,V) 8.20
–Pasta with wild mushrooms and creamy sauce (L,N) 8.70
–Pork belly with balsamico-braised sauerkraut, grilled beetroot, carrot and smoked paprika sauce (L,N) 8.70
–Vegan Furger: dark bread burger with kebab, marinated tofu, beetroot hummus, parsley and chilli peppers aioli, tomato and red onions. Served with sweet potato fries (L,N,V) 9.50
–Furger: dark bread burger with an Aberdeen-Angus veal cutlet, bacon, rocket- spinach salad, tomato, parsley and chilli peppers aioli, red onions and Cheddar cheese. Served with home-made fries (N) 9.80
–Salmon fillet with risotto, broccolini flowers and prawn-lobster bisque sauce (L,N) 10.90
–Duck breast fillet (cooked 7 minutes) with Parmesan-millet cake and cherry-red wine sauce (L,N) 10.90

DESSERTS

–Eclair with peanut chocolate / coffee and Vana Tallinna liqueur 2.50
–Green smoothie with chia seeds (G,L,V,P) 3.00
–Cheesecake with fresh berries (N) 3.80
–Crème Brûlée with praline and sorbet (G,L) 3.80
–Moist chocolate cake with peppermint liqueur 3.80
–Tosca cake with plum and ginger 3.80
–Warm poppy cake served with vanilla ice cream (N) 3.80
–Pistachio-cream cheese cake 4.00
–Lime and cashew raw cake with coconut whipped cream and berries (G,L,V) 4.60
– Sorbet (G,L,V,N) or ice cream (G,N) 1.60

CHILDREN'S MENU

-Creamy chicken pasta (N) 3.50
-Meatballs with potato puree and cream sauce (N) 3.50
G- gluten free, L- lactose free, V- vegan, N- nut free