MENU

STARTERS

–Selection of bruschettas: with red lentil hummus; cheese, spinach and garlic paste; grileld bell pepper and goat cheese; duck confit and teriyaki aioli 4.80
-Grilled goat cheese with fig jam, beetroot pesto and fresh strawberries 5.40
–Buffalo mozzarella salad with beef tomato, pesto, rocket and crushed pistachio nuts (G) 6.20
–Steak tartare with capers, red onion, Muhu bread and cream cheese- horseradish cream 7.50
–Snack platter (for two): hard goat milk cheese, cow milk cheese with mustard seeds, Old Dutch Master cheese, Salame Romana salami, Salame Ventricella salami, Parma ham, marinated cucumbers, pickled artichokes, olives, fresh strawberries, horseradish cream, pickled garlic with chilli pepper, hummus, mustard 9.80

SALAD

-Choice of lettuce, tomato, cucumber and radish (G,L,V) 2.90
–Dressing: French vinaigrette (G,V) / pesto (G) / Caesar (G) / dill and yoghurt (G) / raspberry vinaigrette with balsamic vinegar (G,V) / homemade mayonnaise with red hot chilli peppers and garlic (G)
–Extra toppings #1: chicken fillet (G,L) / cocktail shrimps (G,L) / Parma ham (G,L) / cold- smoked salmon (G,L) / goat cheese (G) / quinoa with sun-dried tomatoes (G,V) 2.20
–Extra toppings #2: Parmesan (G,L) / grilled bell pepper (G,V) / 5:10 egg (G,L) / red lentil hummus (G,V) / beetroot pesto (G,V) / olives (G,V) / avocado (G,V) / fresh strawberries (G,V) / sugar snap peas (G,V) 1.60

SOUPS

-Spicy coconut soup with mushrooms (V) and salmon (L) / shrimp (L) / chicken (L) 3.50
–Slightly spicy cold beetroot soup with pastrami / without pastrami (G) 3.50

MAIN DISHES

–Mutton dumplings in creamy mushroom sauce 15 pcs / 25 pcs 4.50 / 6.70
–Seafood pasta with prawns, mussels and creamy white wine sauce (L) 7.40
–Pumpkin and chickpea falafel with rocket-quinoa salad and cashew cream (G,V) 7.60
–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 9.80
–Salmon fillet with grilled avocado, hijiki-edamame salad, flying fish caviar and unagi sauce (G,L) 10.50

DESSERTS

–Eclair with dark chocolate or peanut chocolate 2.00
–Green smoothie with chia seeds (G,V) 3.00
–Raspberry meringue roulade with almond flakes (G,L) 3.00
–Tartlet with raspberries and almond filling 3.00
–Tartlet with cream cheese and fresh berries (G) 3.50
–Pistachio-cream cheese cake (G) 3.50
–Moist chocolate cake with Vana Tallinn 3.50
–Cheesecake with fresh raspberries and blueberries 3.50
–Crème Brûlée with praline and sorbet (G,L) 3.50
–Lime and cashew raw cake with coconut whipped cream and berries (G,V) 4.60
– Sorbet (G,V) or ice cream (G) 1.60

CHILDREN'S MENU

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