MENU

STARTERS

–Selection of bruschettas: with grilled bell pepper and goat cheese; duck confit and teriyaki aioli; cheese, spinach and garlic; zucchini and spring onion (N) 4.90
-Grilled goat cheese with seosanal berries (N) 5.90
–Cold smoked mackerel sandwich with quail egg, red onions, pickled turnip and wasabi aioli (L,N) 6.50
–Marinated tofu and avocado tartare with kale chips, tomato-red onion salad and red lentil mayonnaise (G,L,V,N) 6.80
–Burrata cheese with colorful tomatoes, red onions and fresh strawberries (G,N) 6.90
–Steak tartare with anchovies, red onions, egg yolk, ciabatta and sriracha mayonnaise (N) 7.50
–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) 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) / fresh strawberries (G,L,V,N) / sugar snap peas (G,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
–Cold soup with zucchini (G,N) 3.50

MAIN DISHES

–Mutton dumplings in creamy mushroom sauce (N) 15 pcs / 25 pcs 4.80 / 7.20
–Oven baked aubergine with grilled halloumi cheese and tomato salsa (G,N) 7.80
–Black spaghetti pasta with shrimps, creamy spinach sauce and chili (L,N) 8.10
–Pumpkin and chickpea falafel with rocket-quinoa salad and cashew cream (G,L,V) 8.20
–Chicken shashlik with zucchini kimchi, adjika sauce and green salad (N) 8.70
–Beef kebab with early potatoes, aubergine, garlic cream and adjika sauce (G,N) 9.70
–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 broccolini, parsnip cream and cherry-red wine sauce (L,N) 9.90
–Salmon fillet with prawns, grilled avocado, spicy seaweed salad and edamame beans (L,N) 10.90

DESSERTS

–Pistachio-cream cheese cake 4.00
–Eclair with dark chocolate (N) / peanut chocolate 2.50
–Rhubarb cake 3.20
–Raspberry meringue roulade with almond flakes (G,L) 3.40
–Tartlet with cream cheese and fresh berries (G) 3.90
–Green smoothie with chia seeds (G,L,V,P) 3.00
–Moist chocolate cake with Vana Tallinn (N) 3.80
–Cheesecake with fresh berries (N) 3.80
–Crème Brûlée with praline and sorbet (G,L) 3.80
–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