MENU

STARTERS

–Selection of bruschettas: with red lentil hummus; cheese, spinach and garlic paste; grilled bell pepper and goat cheese; duck confit and teriyaki aioli (N) 4.80
–Beef liver pâté with raspberry-onion jam, pickled cucumber and dark bread chips with seeds (N) 4.90
-Grilled goat cheese with fig jam, beetroot pesto and bell pepper (N) 5.40
–Tuna and avocado tartare with sesame oil, raspberries and lime (L,G,N) 7.30
–Steak tartare with capers, red onion, Muhu bread and cream cheese-horseradish cream (N) 7.50
–Snack platter (for two): hard goat milk cheese, Gorgonzola 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 chilli pepper, fig jam, hummus, mustard 9.80

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) / dill and yoghurt (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) / Gorgonzola cheese (G,N) / marinated tofu (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) / 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) 3.50
–Pumpkin puree soup (G,L,N) 3.50
–Ramen with egg noodles, duck confit,shimeji mushrooms, egg and coriander (L,N) 5.00 5.00

MAIN DISHES

–Mutton dumplings in creamy mushroom sauce (N) 15 pcs / 25 pcs 4.50 / 6.70
–Creamy truffle pasta with chicken (L,N) 6.50
–Spinach orzotto with wild mushrooms and Parmesan (L,N) 7.80
–Coconut milk curry with marinated tofu and coriander (G,L,V,N) 7.90
–Pumpkin and chickpea falafel with rocket-quinoa salad and cashew cream (G,L,V) 8.10
–Slow cooked pork belly with cauliflower rice, braised sauerkraut and yellow plum sauce (G,L,N) 9.20
–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
–Slow cooked beef cheek with grilled cauliflower, parsnip cream and black pepper sauce (L,N) 9.90
–Duck confit with spinach-wild mushrooms orzotto and wine sauce (L,N) 10.20
–Salmon fillet with grilled avocado, hijiki-edamame salad, flying fish caviar and unagi sauce (G,L,N) 10.30

DESSERTS

–Eclair with dark chocolate (N) or peanut chocolate 2.00
–Green smoothie with chia seeds (G,L,V,P) 3.00
–Raspberry meringue roulade with almond flakes (G,L) 3.00
–Caramel tart with nuts and brandy 3.50
–Tartlet with cream cheese and fresh berries (G) 3.50
–Pistachio-cream cheese cake 3.50
–Moist chocolate cake with Vana Tallinn (N) 3.50
–Cheesecake with fresh raspberries and blueberries (N) 3.50
–Crème Brûlée with praline and sorbet (G,L) 3.50
–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