A LA CARTE RESTAURANT

ONLINE BOOKING

A LA CARTE RESTAURANT

 FIRST COURSES

North Sea trout baked slowly at 50°C and slightly singed

with dried onion, avocado, fermented cucumber and Telicherry sour cream (L)

12€

 

Smoked mutton tartare

with potato crisps, fresh herbs, deep-fried onions,

dried capers and ovenbaked paprika mayonnaise

12€

 

Rillette, i.e. duck meat cooked in own juice

with crispy bread and salted tomato and lemon salad with basil(L, G)

12€

 

Roasted beef in suet

with rosemary, maltodextrin and fennel cream(L)

 

14€

 

SOUPS

Creamy oven-baked Jerusalem artichoke soup

with sautéed butter and nutmeg(L, P)

8€

 

Authentic French onion soup

with roasted brioche (L, G)

8€

 

MAIN COURSES

Cod fillet slowly cooked at 35° C

with clarified vanilla butter, fennel and green peas stewed in fennel cream (L)

18€

 

Beef entrecote and tongue

with onion ash and fried potatoes, sea kale

and demi-glace flavoured with rosemary (L)

18€

 

Pulled pork cooked overnight

caramelised shallots, mashed potatoes and asparagus steamed in orange milk

served with asparagus oil and natural juniper broth (L)

18€

Roasted duck breast fillet

with oven-baked Jerusalem artichoke, sautéed butter,

caramelised onions and hazelnut sauce (L, P)

18€

 

Slow-cooked lamb neck

with mushrooms, parsley, celery root, caramelized hazelnuts

and mushroom sauce (L, P)

18€

 

Creamy mushroom risotto

with goat cheese and fresh herbs (L)

12€

 

DESSERTS

Lavender mousse

with pancake, spruce needle oil and sea buckthorn (L)

6€

 

Meringue

with sweet-streaked pepper cream and toasted sesame seeds (L)

6€

 

Sweet curd and white chocolate dessert

with raspberry sorbet, birch sauce and edible flowers (L)

6€

 

73% chocolate cake of 73% Valrhona chocolate

with chocolate glazing and chocolate mousse (L)

6€

 

 

Chef de Cuisine Mihkel Heinmets

 

Includes: G – gluten; L – lactose; P – peanuts