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Starters

Lightly marinated herring fillet with rasols tian and quail eggs
Goat cheese and tomato mosaic with leaf salad and fresh basil sauce  Romaine lettuce with Caesar dressing, toasts and bacon
Salmon carpaccio marinated in beetroot with pickled mint cucumbers and red roe ice cream
Beef carpaccio with Parmesan cheese, leaf  salad and sun- dried tomato sauce
Tiger prawns fried in garlic butter with avocado&pomegranate salad and tomato salsa
Grilled vegetables in puff pastry basket with feta cheese cubes and tomato mousse


Soups

Sauerkraut soup served in bread pot
Mushroom soup with game
Cauliflower cream soup with vegetable fritters
Mediterranean fish soup with seafood


Pastas

Spaghetti in egg and bacon sauce with Parmesan cheese
Tagliatelle with chicken, asparagus and white wine sauce
Ravioli with spinach filling, cream and walnuts


MAIN  COURSES

Meat dishes

Grilled pork chops, served with potato gratin, stewed  sauerkraut and horseradish sauce
Pork fillet with grilled potato slices, vegetables and mustard sauce
Beef steak with potato gratin, warm mushroom salad and red wine sauce
Chicken breast marinated in lemon with vegetable&rice pyramid and almond sauce
Duck tournedos with caramelized apples, couscous and wild berry sauce
Roast lamb marinated in rosemary with potato wedges, steamed French beans and tomato& prune sauce



Fish dishes

Steamed salmon fillet with caper butter and asparagus stewed in white wine
Pikeperch in almond sauce with potato mash and steamed vegetables
Grilled trout tournedos with spinach and white wine sabayon
Tuna-fish steak with aubergine salsa and grilled tomato carpaccio


Desserts

Caramelized cream brulee with fresh fruit
Cheesecake with strawberry sorbet and champagne foam
Chocolate cake with cherry& brandy sauce and vanilla ice cream
Rye-bread and ice cream layers with Rīga Black Balsam
Tiramisu with cherries and chocolate chips