Riga Restaurant Week

Starter

Trout with Dill Mayonnaise – Trout served with dill mayonnaise, salted cucumber, rye bread ice cream and quince gel.

Main Course

Venison with Potato Gratin – Venison served with kupāts (traditional Latvian sausage), potato gratin, fermented garlic and blackcurrants.

Dessert

Latvian Honey Cake – Traditional Latvian honey cake served with rye malt crumble, sour cream mousse and bee pollen.

Notes:
The Restaurant Week menu is available on Tuesdays and Wednesdays at 15:00 and 18:00.
 

Starter

Cod Cheeks – Tender cod cheeks served with wild garlic capers, smoked bacon and swede juice sauce.

Main Course

Malt-Glazed Venison Loin – Venison loin glazed with malt, served with fermented beetroot, pears, red wine glaze and pine needle oil.

Dessert

Latvian Rye Bread Cream – Traditional Latvian rye bread cream served with plums and Riga Black Balsam ice cream.

Notes

The Restaurant Week menu is available only from Friday to Sunday, on November 6, 7, 8, 13, 14 and 15, between 12:00 and 17:00 (last reservation at 17:00).

Reservations can be made HERE.

Starter

Oxtail Broth with Mini Veal Khinkali – Rich oxtail broth served with miniature Georgian-style dumplings filled with veal.

or

Malt Rye Bread with Salt-Cured Zander – Traditional Latvian malt rye bread topped with salt-cured zander, fermented cucumber and blackcurrant-garlic cream cheese.

or

Muzhuzi – Traditional Georgian Meat Aspic – Georgian-style jellied meat served with horseradish, tarragon gel and fresh herbs.

or

Chvishtari Georgian Cheese Sticks – Traditional Georgian cornmeal and cheese sticks served with Ajapsandali, a vegetable and root vegetable stew.

Main Course

Venison Lula Kebab with Homemade Plum Sauce – Grilled minced venison kebab served with pickled vegetables and homemade plum sauce.

or

Vegetarian Dolma with Lentils and Pearl Barley – Traditional stuffed dolma filled with lentils, pearl barley and split peas. (Vegetarian)

or

Pike Fish Cakes with Pearl Barley Grubotto – Delicate pike fish cakes served with creamy pearl barley and spinach risotto-style grubotto and a white wine and herb emulsion sauce.

Dessert

Fried Khinkali with Autumn Garden Apples – Golden-fried Georgian-style dumplings filled with seasonal autumn apples from the garden.

Starter

Cold-Smoked Eel from Lake Rāzna – Delicately cold-smoked eel from Lake Rāzna, served with pickled pumpkin and sour cream dressing.

Main Course

Pan-Seared Duck Breast – Tender pan-seared duck breast served with matured beetroot, onion confit and a rich chicken and porcini mushroom broth sauce.

Dessert

Quince Custard Tart – Delicate quince custard tart served with caramelized autumn apples and Latvian rye bread ice cream.

Notes

The Restaurant Week menu is available by advance reservation only, during the following hours: Monday - Thursday: 12:00–17:00 Friday: Not available Saturday: 12:00–17:00 Sunday: 12:00–21:00. Reservations can be made HERE

Starter

Lightly salted turbot, rye tart, quail egg, curd cheese.

Main course

Chopped venison steak, fermented swede, potato confit, toasted rye sauce.

Dessert

Quince pie, rye bread ice cream, hazelnut "Riekstiņi"

Please book a table here
 

Starter

Caramelized Onion Soup – Rich caramelized onion soup served with Latvian rye bread and Soira cheese.

or

Venison Carpaccio – Thinly sliced venison carpaccio served with crispy rye bread, Soira cheese, black garlic cream, pickled mushrooms and truffle oil.

Main Course

Cod Fillet with Crayfish Croquette – Cod fillet served with leek confit and aioli, crispy onions, crayfish croquette, pickled onions and cauliflower, carrot gel and cider foam.

or

Venison Fillet with Blackcurrant Demi-Glace – Tender venison fillet served with caramelized celeriac purée, onion tarte tatin, potato croquette, cinnamon-spiced caramelized red onions and a rich blackcurrant demi-glace sauce.

or

Pumpkin Acquerello Carnaroli Risotto – Creamy pumpkin risotto made with premium Acquerello Carnaroli rice, saffron, Soira cheese, sage and sun-dried tomatoes. (Vegetarian)

Dessert

Latvian Rye Bread Parfait – Creamy rye bread parfait served with cranberry sauce, caramelized oats and freeze-dried raspberries.

Notes

Reservations can be made by calling +371 25441551 or emailing restaurant@domehotel.lv. The reservation duration is limited to 2 hours.

Starter

Oven-Roasted Pumpkin with Pickled Rowanberries – Oven-roasted pumpkin served with pickled rowanberries, rye bread crumble and smoked crème fraîche. (Vegetarian)

or

Wild Halibut Ceviche – Fresh wild halibut ceviche marinated in quince-infused tiger’s milk, served with kohlrabi and pumpkin seeds.

Main Course

Sea Bass with Romesco Sauce – Sea bass served with a rich romesco sauce made from grilled bell peppers and sun-dried tomatoes, fennel salad and quince vinaigrette.

or

Slow-Cooked Pork Belly with Rye Beer Miso Glaze – Tender slow-cooked pork belly glazed with rye beer miso, served with pumpkin purée, pickled kohlrabi and a rich red wine sauce.

or

Rye Grain Risotto with Roasted Beetroot – Creamy rye grain risotto served with roasted beetroot, Latvian ricotta cheese and fresh dill. (Vegetarian)

Dessert

Rye Brownie with Chocolate Cream – Rich rye brownie served with chocolate cream, sour cream and plum ice cream, and crispy Latvian rye bread crumble.

Notes
Reservations can be made HERE.

Starter

Zander Ballotine with Trout Roe – Delicate zander ballotine served with trout roe, soft-boiled quail egg, crispy rye bread crumble, horseradish cream and mustard sauce.

or

Venison Liver and Autumn Root Vegetable Pâté – Rich venison liver and autumn root vegetable pâté served with brioche, dried fruits, truffle cream gel and wild berry coulis.

Main Course

Nut-Crusted Catfish Fillet – Catfish fillet with a crispy nut crust, served with root vegetables, kale, creamy potato and truffle butter purée, and a velvety mushroom velouté enriched with toasted rye bread.

or

Duck Leg Confit with Caramelized Apples – Tender slow-cooked duck leg confit served with caramelized apples, parsnip purée and a rich red wine and wild berry sauce.

Dessert

Creamy Butternut Squash Cheesecake – Butternut squash cheesecake served with “Lāči” Latvian rye bread ice cream, crispy rye bread crumble, quince and apricots in syrup.

Starter

Beef Tartare – Fresh beef tartare served with caramelized rye bread, kohlrabi, gooseberries, wild garlic mayonnaise, chives and smoked oil.

or

Beetroot Tartare – Beetroot tartare served with caramelized rye bread, hazelnuts, lovage mayonnaise, wild garlic capers, dill and mustard.

Main Course

SMØR Traditional Meat Sausage – SMØR-style Latvian kupāts sausage served with charred cabbage, organic apple cider gravy, smoked bone marrow, lingonberries, Latvian shiitake mushrooms and spring onion oil.

or

Zander and Cod Fish Cake – Zander and cod fish cake served with charred cabbage, fish roe, redcurrants, elderflower vinegar sauce and spring onion oil.

Dessert

Baba au Champagne – Champagne-soaked baba served with spring rhubarb compote and vanilla cream.

Starter

Smoked Pumpkin with Hemp Seed Butter – Smoked pumpkin served with hemp seed butter, fermented apple and crispy rye bread.

Main Course

Pan-Fried Zander Fillet – Pan-fried zander fillet served with barley, parsnips, fermented cucumber and fresh dill oil.

or

Slow-Cooked Pork with Broad Beans – Tender slow-cooked pork served with broad beans, roasted cabbage and a rich caraway butter sauce.

Dessert

Autumn Pear with Latvian Rye Bread – Seasonal pear dessert with traditional Latvian rye bread, cultured milk, honey and birch sap caramel.

Note:

The Riga Restaurant Week menu is available by advance reservation only.

Starter

Stracciatella Cheese with Beetroot – Creamy stracciatella cheese served with beetroot, Latvian rye bread, hazelnuts, salted sea buckthorn berries and ancho chilli.

Main Course

Zander Fillet with Brown Butter Sauce – Delicate zander fillet served with brown butter, capers, olives, shallots, lemon segments and fermented elderberries.

Served to Share:

Crispy Baby Potatoes – Roasted baby potatoes with garlic, rosemary, Parmigiano cheese and fresh herbs.

Charred Brussels Sprouts – Brussels sprouts served with gremolata, mustard, wild garlic capers, lemon and spring onions.

or

Porchetta – Crispy Italian Pork Roulade – Traditional Italian-style roasted pork roulade with a crispy crust, served with vermouth, rich roasting jus, chervil and olive oil.

Served to Share:

Crispy Baby Potatoes – Roasted baby potatoes with garlic, rosemary, Parmigiano cheese and fresh herbs.

Charred Brussels Sprouts – Brussels sprouts served with gremolata, mustard, wild garlic capers, lemon and spring onions.

Vegetarian Option:

Goat Cheese Agnolotti – Delicate pasta parcels filled with goat cheese, served with pumpkin, brown butter and pumpkin seeds.

Dessert

Latvian Rye Bread Tiramisu – A creative twist on classic Italian tiramisu, made with traditional Latvian rye bread, creamy mascarpone, espresso, chocolate and lingonberries.

Notes

Reservations can be made HERE.

Starter

Baby Gem Lettuce Salad with Riga Sprats – Crisp baby gem lettuce served with traditional Riga sprats and a green umami sauce made from locally foraged wild herbs from the coastal Salacgrīva region.

or

Padrón Peppers with Lava Sour Cream – Padrón peppers served with lava sour cream.

Main Course

Latvian Zander Fillet with Local Apples – Fresh Latvian zander fillet from “Cēsu Arka”, served with locally grown apples from the Baldone region, rye bread cream, pickled fennel and delicate fish foam.

or

Beef Short Ribs with Red Wine and Truffle Sauce – Tender beef short ribs served with a rich red wine and truffle sauce, house-pickled cabbage and confit carrots.

Dessert

Brioche with Anna’s Marshmallow and Hay Notes – Soft, buttery brioche served with Anna’s marshmallow and delicate hay-inspired flavours from the Salaspils region, evoking nostalgic memories of childhood summers.

Starter

Savoury Vecrīga Choux Pastry with Farm Egg Custard, Slow-Cooked Veal, Carnikava Lamprey and Rye Bread Crumble

Main Course

Baltic Flounder Fillet with Jerusalem Artichoke Purée, Caramelised Leeks and Caper Beurre Blanc

or

Cabbage Ravioli with Smiltene Stracciatella Cheese, Sun-Dried Tomatoes and Toasted Hazelnuts

Dessert

Almond Sponge Cake with Toasted Hemp Seed and Dark Chocolate Cream, Raspberry Pearls and Almond Crisp

Starter

Latvian Grey Pea Croquettes – Crispy grey pea croquettes served with cheese foam, crispy bacon and pickled cucumber powder.

Main Course

Glazed Pork Tongue – Tender glazed pork tongue served with creamy potato and garlic purée, cabbage fermented in blackcurrant juice, and red wine and blackcurrant sauce.

or

Slow-Braised Beef Cheeks – Tender slow-braised beef cheeks served with creamy truffle mashed potatoes, onions braised in dark beer and a rich red wine sauce.

Dessert

Latvian Rye Bread Ice Cream Sandwich – Rye bread ice cream sandwich served with airy dark chocolate mousse and lingonberry foam.

Starter

Mushroom and Foie Gras Mousse – Creamy mushroom and foie gras mousse served with chanterelle crumble, crispy homemade bread and pickled onions.

Main Course

Slow-Braised Beef Shank – Tender beef shank slow-braised in its own juices, served with a rich jus and oven-roasted white cabbage purée.

or

Steamed Catfish Fillet from “Mūna” – Delicately steamed catfish fillet served with broccoli, cauliflower and a sauce made with orange gastrique and tahini paste.

Dessert

Latvian Rye Bread Pain Perdu – French-style pain perdu made with traditional Latvian rye bread, served with homemade sour cream and malt ice cream and seasonal berries.

Starter

Beef Tartare with Toasted Rye Bread – Finely chopped beef served with toasted Latvian rye bread, honey mustard sauce, mushrooms, sun-dried tomatoes, capers and pickled cucumber.

Main Course

Grilled Beef with Lingonberry Sauce – Tender grilled beef served with caramelized carrots, walnuts, dried cranberries, baby potatoes, crispy kale chips and lingonberry sauce.

Dessert

Warm Spiced Cherries with Vanilla Ice Cream – Warm cherries infused with autumn spices, served with creamy Bourbon vanilla ice cream.

Starter

Torched Goat Cheese – apple mousse, rye bread crumble with Riga Black Balsam, cranberry gel, apple marinated in cinnamon syrup, toasted nuts

Main course

Pikeperch Fillet – oven-roasted celeriac, carrot cream, cream and dill sauce, Jerusalem artichoke chips, fresh herbs

or

Butter-Fried Pork Fillet – potato purée, crispy onions, grey pea croquette, oven-baked bacon, Latvian beer sauce

Dessert

Napoleon Cake – sweetened condensed milk cream, lingonberries

The Riga Restaurant Week offer is available with advance reservation.
 

Starter

Caramelized onion tart with airy blue cheese mousse and dark beer glaze

vai

Potato and leek velouté with smoked butterfish tartare, rye bread croutons, and chervil oil

Main course

Flank steak with caramelized onions, crab croquette, parsnip purée, and dark beer sauce

vai

Roasted sea trout with autumn vegetable ragout, lemon-hazelnut vinaigrette, and dill oil

Dessert

Apple pie with cinnamon, vanilla cream, and peanut ice cream

Starter

Creamy Jerusalem Artichoke Soup – Crispy rye bread and smoked bacon crumble, dill oil.

Main Course

Catfish Fillet from “Skangaļi” Fish Farm – Rye bread and parsley crust, cauliflower purée, thyme-fermented cabbage julienne.

Dessert

Carrot Crème Brûlée in a Rye Tart – Creamy carrot crème brûlée filling, rye pastry tart shell.

Starter

Fresh Oysters with Champagne Mignonette – Two fresh oysters served with Champagne mignonette, sea buckthorn and sturgeon caviar.

or

Baked Oysters with Apple Cider and Yuzu Cream – Two baked oysters served with apple cider and yuzu cream and crispy Soira cheese.

Main Course

Fish Trio – Zander, Arctic Char and Hamachi – A selection of three fish fillets served with creamy celeriac, parsnip and potato purée, miso and brown butter sauce, and trout roe.

or

Red Deer Venison Steak – Tender red deer venison steak served with smoked garlic, crispy rye bread chips, roasted Jerusalem artichokes, beetroot, wild forest mushrooms and a rich apple brandy and green peppercorn sauce.

Dessert

Cardamom and Raspberry Profiterole – Delicate profiterole filled with cardamom and raspberry cream, served with rye bread powdered sugar and raspberry sauce.

Starter

Rye Bread Trio
The taste of Latvian rye bread in three contemporary interpretations:
with caramelised onions and Calabrian ’Nduja;
with smoked Latvian salmon and horseradish cream;
with anchovy cream and pickled onion.

Main course

Beetroot risotto with goat’s cheese from Vidzeme and toasted hazelnuts.

or

Rich pumpkin soup with guanciale, sage and crispy rye bread croutons.

or

Vegetarian option: pumpkin soup with wild mushrooms, sage and crispy rye bread croutons.

Dessert

Hazelnut gelato, made with locally grown Latvian hazelnuts, served with chestnut syrup and toasted rye bread crumbs.

Starter

Creamy Chicken Liver Pâté on Homemade Rye Bread – Creamy chicken liver pâté served on homemade airy rye bread with quince-marinated apple, crispy onions and lingonberry gel.

or

Wild Mushroom Tartare on Homemade Rye Bread – Homemade airy rye bread topped with sautéed mushroom tartare, smoked sour cream, toasted sunflower seeds and pickled onions. (Vegetarian)

Main Course

Pan-Fried Zander Fillet – Delicately pan-fried zander fillet served with celeriac purée enriched with malt and brown butter, roasted colourful beetroots with hazelnut oil, and a rich fish stock sauce with herb oil.

or

Duck Breast with Jerusalem Artichoke Purée – Juicy duck breast served with roasted Jerusalem artichoke purée, lightly charred leek, apple and red wine sauce, and crispy Jerusalem artichoke chips.

Dessert

Black Pepper-Marinated Plums with Cardamom Cream – Black pepper-marinated plums served with delicate cardamom cream, toasted white chocolate and rye bread crumble, pear and whisky gel, and plum ice cream.

Starter

Creamy Sweetcorn Soup with Scallops – Velvety sweetcorn soup served with sea scallops, wild forest mushrooms, pickled onions, mustard seeds and crispy rye bread.

Main Course

Duck Breast with Pearl Barley and Blackcurrant Sauce – Tender duck breast served with pearl barley, roasted swede, sauerkraut, caramelized onions and a rich blackcurrant sauce.

or

Crispy Trout Fillet with Potato Gratin – Crispy pan-fried trout fillet served with creamy potato gratin, wild forest mushrooms, roasted pumpkin, lingonberries and dill-mustard sauce.

Dessert

Caramelized Latvian Curd Dumplings – Golden caramelized curd cheese dumplings served with pickled pumpkin, wild blueberries, a creamy malt sauce and crunchy rye bread crumble.

Starter

Wild Mushroom Consommé with House-Smoked Venison and Crispy Rye Bread

Main Course

Roasted Duck Breast Glazed with Dark Plums, Blackberries and Red Wine, Served with Autumn Vegetable Gratin and Honey-Glazed Root Vegetables

or

Lightly Smoked Sea Trout and Flounder Torchon with Cauliflower and Jerusalem Artichoke Cream, Green Apple and Quince Relish, and a Crispy Aged Cheese Tuile

Dessert

Dark Chocolate and Rye Bread Lava Cake with Cranberry and Apple Ice Cream

Notes

The Restaurant Week menu is available from 5:00 PM onwards.

Starter

Rye Bread Tartlet with Beef Tartare – Rye bread tartlet filled with beef tartare, honey mustard sauce, pickled mushrooms and truffle oil.

or

Sous Vide Cod Fillet – Tender sous vide cod fillet served in a saffron and white wine sauce with quince gel and crispy quince chips.

Main Course

Zander Fillet with Root Vegetable Gratin – Zander fillet served with root vegetable gratin, a velvety porcini mushroom sauce and fresh dill oil.

or

Slow-Cooked Beef Cheeks – Tender beef cheeks marinated in rye bread and beer, served with creamy mashed potatoes and cranberry gel.

Dessert

Latvian Rye Bread Ice Cream – Rye bread ice cream served with cranberry jam, crunchy rye bread crumble and wild forest berries.

Starter

Burrata made from Latvian milk, lightly marinated sprat, homemade dill aioli, rye bread or Terrine

of

organic Latvian-raised duck and chicken from the “Zelta Spārni” farm, porcini mushrooms, horseradish cream, pickled lingonberries, beetroot glazed with dark beer, salt-cured cucumbers

or

Nutmeg pumpkin and parsnip cream soup , honey-glazed pumpkin spaghetti, smoked hazelnuts, pumpkin seed oil, crispy sage

Main course

Latvian-raised Arctic char from the “Zivs uz Ledus” fish farm, celeriac confit, warm fennel and kale salad, grilled corn, creamy horseradish sauce, trout roe

or

Latvian venison Wellington , wild mushrooms, beetroot and wild blueberry sauce, swede root mousse, lightly pickled spruce tips

or

Roasted Pumpkin Pearl Barley Risotto, Latvian goat cheese espuma, toasted pumpkin seeds, crispy pumpkin chips

Dessert

Wild raspberry parfait, rye bread “soil”, almond panna cotta, mint and basil gel, sour cream foam

Starter

Rye Bread Pancake with Smoked Trout, Whipped Sour Cream, Pickled Mustard Seeds, Apples and Dill Oil

or

Parsnip Velouté with Roasted Apples, Brown Butter, Toasted Hemp Seeds and Toasted Rye Bread

Main Course

Duck Breast with Red Cabbage Purée, Pickled Apples, Sea Buckthorn Gel Purée, Red Wine Sauce and Crispy Rye Bread

or

Pan-Fried Pike Fillet with Potato and Sour Cream Purée, Apple and Horseradish Relish, Rye Bread Oil and Dill Butter Sauce

or

Pumpkin Steak with Barley and Cheese Cream, Hazelnuts, Caraway Oil, Roasted Cranberries and Crispy Rye Bread

Dessert

Plum Tarte Tatin on a Rye Bread and Puff Pastry Base with Sea Buckthorn Gel Purée, Vanilla Ice Cream, Hazelnuts and Lingonberry Chutney

Starter

Tostada with Riga Sprats – Crispy tostada topped with Riga sprats, horseradish cream cheese and pickled beetroot.

or

Stuffed Green Peppers with Latvian Caraway Cheese – Green peppers stuffed with traditional Latvian caraway cheese, served with hazelnut sauce and crispy buckwheat.

Main Course

Latvian Beef or Venison Birria Tacos – Slow-braised Latvian beef or venison with spicy herbs, served in beetroot tortillas with “Ievas” sweet clover cheese, kvass consommé, fermented apple salsa and fresh horseradish.

or

Chanterelle and Oyster Mushroom Birria Tacos – Chanterelles and oyster mushrooms sautéed in herb butter, served in beetroot tortillas with “Ievas” sweet clover cheese, rich mushroom broth sauce, fermented apple salsa and smoked sour cream.

Dessert

Baked Apple with Caramelized Rye Bread Ice Cream – Warm baked apple served with creamy caramelized Latvian rye bread ice cream.

NOTE: You can make reservation HERE

Starter

Baltic Herring Tartare – Baltic herring tartare served with quail egg and red onion on crispy rye toast.

or

Venison and Celeriac Terrine – Venison and celeriac terrine wrapped in bacon.

or

Roasted Onion with Goat Cheese Mousse – Roasted onion stuffed with light and creamy goat cheese mousse.

Main Course

Venison Brisket – Venison brisket served with parsley root mousse and chimichurri sauce.

or

Roasted Salmon Loin – Roasted salmon loin served with sauerkraut cream and red caviar.

or

Pearl Barley Risotto with Porcini Mushrooms – Creamy pearl barley risotto with porcini mushrooms and clarified butter.

Dessert

Latvian Rye Bread Parfait – Rye bread parfait served with chocolate and cranberries.

Starter

Goat Cheese with Honey – Goat cheese served with pumpkin cream, lingonberry gel, crispy rye bread and toasted hazelnuts.

or

Zander and Salmon Fish Soup – Hearty fish soup with zander and salmon in a rich tomato and fish broth, served with potatoes, bell peppers, carrots, onions, fresh herbs, rye bread and smoked fish butter.

Main Course

Quail Breast with Potato and Celeriac Gratin – Tender quail breast served with potato and celeriac gratin, roasted pattypan squash, kale and a blackcurrant and red wine sauce.

or

Sea Bass Fillet with Potato and Celeriac Gratin – Sea bass fillet served with potato and celeriac gratin, roasted pattypan squash, kale and a Mediterranean-style sauce with sun-dried tomatoes, olives and capers.

Dessert

Vanilla Crème Brûlée – Classic vanilla crème brûlée served with berry purée, crispy almond crumble and cranberry-apple sorbet.

Starter

Duck terrine with sea buckthorn chutney, pickled chicory, duck parfait, and rye bread

or

Jerusalem artichoke velouté with blue cheese cream, pickled pear, and crispy artichokes

Main course

Venison burger with onion marmalade, spicy paprika aioli, aged Cheddar cheese, and potato pancakes

or

Cod pie with salmon mousse, trout roe, rye bread, and tarragon butter sauce

Dessert

Chocolate mousse with sea buckthorn curd, hazelnuts, and sour cream

Starter

Venison tartare with smoked egg yolk gel, anchovies, chervil aioli, and rye bread.

or

Cauliflower cream soup with blue cheese, a potato croquette, and roasted hazelnuts

Main course

Chicken pie with mushroom ragout and whole-grain mustard sauce

or

Pan-seared sea bass with leek and white bean fricassee, potato croquette, and white wine sauce with tarragon

Dessert

Rye sticky toffee pudding – warm date cake with dark beer caramel and sour cream ice cream

Starter

Grilled beetroot carpaccio, black currant, local bryndza cheese, radicchio, grapefruit

Main course

Slow cooked cod fillet, celery noodles, mushroom veloute, parsnip cream, hazelnut oil

or

In coffee cooked veal cheeks, celery - vanilla cream, potato risotto with crispy sunchoke, chimichurri, parmesan cheese

Dessert

Bee bread ice cream, sour cream, malt cream, pollen and white chocolate, honey - rye bread caramel

The offer is available from Monday to Saturday, 12:00–22:00.
 

Starter

Arctic Char – Smoked Arctic char rillette, tart apple and celeriac remoulade, crispy Kaupo rye bread and mustard seed caviar.

or

Aunt Sveta’s Chanterelles – Chanterelle mushroom julienne, potato and Kaupo rye bread waffle, lightly salted lingonberries. (Vegan)

Main Course

Quail – “Olalā!” quail glazed with rye bread kvass and pine needle syrup, fermented red cabbage with lingonberries, swede prepared three ways and quail jus.

or

Giant Beans, Tofu and Cabbage – Savoy cabbage roll stuffed with OG tofu, rye bread, caramelized onions and swede, crispy giant beans from Zutiņi Farm, rye kvass, miso and lingonberry sauce. (Vegan)

Dessert

Chicory, Rye and Rowanberry – Chicory cheesecake on a delicate Kaupo rye sponge base, pumpkin and rowanberry gel, crunchy caramelized rye flakes.

or

Tofu and Rye Bread – OG tofu crème brûlée, Kaupo rye bread sauce with dried fruits and crunchy caramelized rye flakes. (Vegan)

Notes

The Restaurant Week menu is available on weekdays from 15:00 and all day on Saturdays.

Starter

Creamy Pumpkin and Tomato Soup – Velvety pumpkin and tomato soup served with whipped yogurt, pumpkin seed oil and crispy rye bread croutons.

Main Course

Slow-Cooked Beef Cheeks – Tender slow-cooked beef cheeks served with potato and chestnut gratin and a rich mushroom broth sauce.

or

Butter-Fried Sea Bream Fillet – Delicate sea bream fillet pan-fried in butter, served with caramelized parsnip purée, oven-roasted beetroot and a creamy shrimp velouté sauce.

or

Grilled Pumpkin with Goat Cheese Sauce – Grilled pumpkin marinated in rosemary and garlic, served with creamy goat cheese sauce, roasted oyster mushrooms and lingonberries. (Vegetarian)

Dessert

Chicory Mousse with Honey-Glazed Rye Bread Crumble – Delicate chicory mousse served with honey-glazed rye bread crumbs, chocolate and berry sauce.

Starter

Rye Bread Heritage – rye bread dumplings, porcini mushrooms, crabapple, hazelnuts, white wine

Main Course

Embrace of the Baltic Sea – cod marinated in sea buckthorn, celeriac, fermented onions, cauliflower, dill

or

Rabbit Hunt – roasted rabbit leg, Jerusalem artichoke, pear cider, juniper, beurre blanc espuma

Dessert

Garden of Eden – baked apple, rye bread caramel, puff pastry ice cream, lingonberries

Notes

The Restaurant Week menu is available by advance reservation only. Book your table HERE

Starter

Latvian rye tart with Baltic salmon, local smoked sour cream and lingonberries

Main course

Lake Sauka pikeperch with salted wheat, Savoy cabbage and yellow chanterelle broth

or

Slow cooked lamb shank with charred leek and parsnip purée, caramelized salsify and blackberry jus

Dessert

Rye bread carrot cake with lingonberry and quince gel and candied pumpkin

Rīgas restorānu nedēļas piedāvājums ir pieejams, veicot iepriekšēju rezervāciju.

Starter

Crispy hemp falafel served with fresh seasonal vegetable salad and crunchy rye bread croutons.

Main course

Pumpkin hummus with chicken in a cream sauce with microgreens. Served with fermented cabbage, beets, and freshly baked homemade rye pita.

or

Pumpkin hummus wild chanterelles in a cream sauce with microgreens. Served with fermented cabbage, beets, and freshly baked homemade rye pita

Dessert

Delicate baklava with caramelized Latvian apples. Served with a scoop of local vanilla ice cream (plombir) and vanilla-infused rye bread crumbs.

Starter

Duck Liver Pâté with Brandy and Homemade Rye Bread

Main Course

Slow-Cooked Venison Shoulder with Potato and Rye Bread Gratin, Wild Mushrooms, Roasted Beetroot and Blackcurrant–Manor Gin Sauce

or

Celeriac Steak with Wild Mushroom Ragout, Parsnip Purée and Honeysuckle Berry Red Wine Sauce

Dessert

Rye Bread: Three Stories – rye bread, honey, sea buckthorn, raspberries, mint pesto, dark chocolate, cherries and rum

Starter

Shiitake Mushroom and Celeriac Terrine – Delicate jellied terrine of shiitake mushrooms and celeriac, served with mustard seeds fermented in apple cider vinegar. (Vegetarian)

or

Marinated Herring with Fermented Tomatoes – Marinated herring served with fermented tomatoes, fresh horseradish, pickled cucumbers and herb oil.

Main Course

Sea Salt-Roasted Beetroot with Latvian Grey Pea Hummus – Beetroot roasted in sea salt and glazed with beetroot and apple, served with traditional Latvian grey pea hummus and hemp seed-crusted fried cheese. (Vegetarian)

or

Slow-Roasted Pork with Blood Sausage-Stuffed Onion – Tender pork roast slow-cooked at a low temperature, served with roasted onion stuffed with blood sausage, potatoes roasted in pork fat, creamy cabbage purée and rich roasting jus.

Dessert

Latvian Rye Bread Layered Dessert – Traditional Latvian rye bread soaked in quince syrup, layered with cranberry jam and whipped sour cream.

or

Roasted Autumn Apples with Sour Cream Ice Cream – Roasted seasonal apples served with caramelized oats, sour cream ice cream and traditional Latvian Gotiņa milk caramel infused with rosemary and sea salt.

Starter

Layered Autumn Vegetables – Seasonal layered vegetables, Soira cheese, three sauces with contrasting textures and crispy purple potato chips.

Main Course

Pike Fish Cake – Pike fish cake served with confit potatoes, horseradish cream, pickled apples and leek and white wine sauce.

and

Juniper-Smoked Duck Breast – Duck breast smoked with juniper, served with red cabbage, celeriac, green beans, hazelnuts and blackcurrant glaze.

Dessert

Chocolate, Sea Buckthorn and Rye Bread Brownie – Rich chocolate, sea buckthorn and Latvian rye bread brownie.

Starter

Oven-Roasted Beetroot Tartare – Roasted beetroot tartare served with chanterelle mushrooms, delicate goat cheese mousse and hemp seed oil dressing.

Main Course

Slow-Cooked Venison Loin – Tender slow-cooked venison loin served with butternut squash purée, butter-fried king oyster mushrooms and a lingonberry and honeyberry sauce.

or

Latvian-Farmed Arctic Char – Locally farmed Arctic char served with sea buckthorn and saffron sauce, cauliflower and leek purée, and baby spinach sautéed with garlic.

or

Roasted Butternut Squash with Wild Mushrooms – Roasted butternut squash served with wild forest mushrooms, quince and rye bread cream cheese.

Dessert

Quince-Poached Autumn Pear – Seasonal pear poached in quince syrup, served with rye bread crumb cream and a crunchy oat and nut crumble.

Starter

Seasonal mushrooms, shiitake foam, crispy onions, Jerusalem artichoke chips, rye bread crumbs, black garlic, Jerusalem artichoke chips

or

Hot-smoked flounder, tuna and sprat tonnato, spicy pickled cucumbers, olive soil, flaxseed crisp, dill zucchini, rye bread crisp

Main course

Sturgeon fillet, pickled pumpkin, charred carrot cream, seaweed crisp, herb oil, parsley powder, creamy pumpkin sauce

or

Beef striploin, potato confit with caraway, pickled mushrooms, celery root ash cream, mushroom broth sauce

or

Root vegetable tart camembert cheese, sweet potato mousse, smoked cream

Dessert

Rye malt and honey dessert, Timut pepper and parsnip cream, pickled orange, citrus-infused honey, tea ice cream, smoked white chocolate, honeycomb

NOTE: Reservations HERE

Starter

Oven-Roasted Beetroot Tartare with Parsley Aioli, Pickled Mustard Seeds, Hazelnuts and Toasted Rye Bread

or

Wild Mushroom Cream Soup with Sautéed Wild Mushrooms, Rye Bread Crumble and Truffle-Parsley Oil

Main Course

Slow-Cooked Beef Cheeks with Celeriac and Caramelised Onion Purée, Blackcurrant Demi-Glace, Pickled Beetroot and Crispy Rye Bread

or

Catfish Fillet with a Crispy Rye Bread Crust, Potato and Radish Cream, Butter-Sautéed Cabbage, Pickled Apples, Horseradish and Citrus Butter Sauce

or

Pumpkin Barley Risotto with Pickled Cranberries, Roasted Porcini Mushrooms, Rye Bread Crumble and Latvian Hard Cheese

Dessert

Caramelised Apple with Rye Bread Crumble, Cinnamon Semifreddo, Salted Caramel, Cranberry Gel and Hazelnuts

Starter

Rye Bread Crostino with Pumpkin Cream – Crispy rye bread crostino topped with pumpkin cream, Speck, creamy stracciatella cheese, lingonberries, rosemary-infused olive oil and toasted pumpkin seeds.

Main Course

Pasta Gorgonzola e Prugna – Homemade fresh tagliatelle pasta served with a creamy Gorgonzola Dolce and mascarpone sauce, caramelized plums, guanciale and pancetta, topped with crispy rye bread pangrattato.

Dessert

Cannolo di Pane Nero – Traditional Italian cannolo filled with Latvian curd cheese, mascarpone, rye bread, raisins and cranberries, served with crispy rye bread pangrattato, powdered sugar and honey.

Notes:
You can make reservations HERE

Starter

Duck Terrine with Chorizo and Rye Bread Croquette – Duck terrine served with a chorizo and rye bread cream croquette, pear and cranberry chutney, and tarragon.

or

Carrot Tarte Tatin – Caramelized carrot tarte tatin served with feta cheese mousse, carrot gel and Jerusalem artichoke powder.

Main Course

Halibut Fillet with Herb Dressing – Delicate halibut fillet served with herb dressing, crispy sage and dill-caraway sauce.

or

Latvian Venison Steak – Tender Latvian venison steak served with roasted autumn apples, blackcurrants and a rich juniper berry demi-glace sauce.

or

Grilled Cabbage with Silken Tofu Cream – Grilled cabbage served with creamy silken tofu, chimichurri sauce, preserved lemon and nuts.

All main courses are served with:

Roasted Beetroot – Dried beetroot, balsamic reduction and rye bread syrup.

Pumpkin Fricassée – Pumpkin fricassée served with stracciatella mousse.

Dessert

Roasted Chestnuts with Rye Bread Brittle – Roasted chestnuts served with rye bread and raisin brittle, hazelnut mousse, quince gel, almonds and cardamom.

Starter

Pumpkin cream soup with rye bread and goat’s cheese cream

or

Beetroot tartare with goat’s cheese cream, hazelnuts and beetroot tuile

Main course

Chicken ballotine with sweet potato and blackberry purée, potato and mushroom croquette, and chicken veloute sauce

or

Saithe fillet with celeriac purée, confit potatoes, pak choi salad and white wine-quince sauce

Dessert

Red wine-poached pear with ricotta and walnut cream, rye bread crumble, and blackcurrant balsamic ice cream.

Starter

Salt-Cured Salmon with Trout Roe – Salt-cured salmon served with leek ash, pickled cucumber, egg cream, “Sudrablīnis” trout roe, crispy rye bread, microgreens from Bauska and homemade dill oil.

Main Course

Beef Cheeks Braised in Valmiermuiža Beer – Tender beef cheeks slow-braised in Latvian Valmiermuiža beer, served with creamy mashed potatoes, bacon and pearl barley, crispy rye bread, pumpkin purée, autumn vegetables and a rich braising sauce.

Dessert

Local Honey Cake with Apple Compote – Traditional Latvian honey cake made with honey from “Daugmales Jāņa Medus”, served with apple compote and chamomile sorbet.

Notes

The Restaurant Week menu is available from Wednesday to Saturday, between 18:00 and 21:00. The last reservation is at 21:00.

Starter

Roasted Marinated Beetroot with Feta Cheese – Roasted marinated beetroot with caraway seeds, yogurt sauce, feta cheese and crispy rye bread croutons.

or

Baltic Herring Pâté Bruschetta – Crispy bruschetta topped with Baltic herring pâté, boiled egg, pickled onions, creamy Latvian curd cheese and sauerkraut with sour cream and horseradish.

Main Course

Bone-In Pork Chop with Pomegranate Sauce – Tender bone-in pork chop served with pomegranate sauce and a refreshing salad of sauerkraut, green apple and horseradish.

or

Black Cod with Beetroot Risotto – Black cod fillet served with creamy beetroot and Parmesan risotto.

Dessert

Latvian Rye Bread Cake with Hazelnuts – Traditional Latvian rye bread cake with hazelnuts and rowanberry sauce.

Starter

Tuna Crudo with Green Papaya and Pomelo Salad – Fresh tuna crudo served with green papaya and pomelo salad, dressed in ginger soy sauce.

Main Course

Pan-Seared Duck Breast with Hoisin Sauce – Tender pan-seared duck breast served with creamy sweet potato purée and rich hoisin sauce.

Dessert

Sticky Toffee Pudding with Latvian Rye Bread – Traditional sticky toffee pudding with a Latvian twist, featuring rich rye bread flavours.

Notes

Reservations can be made HERE.

Starter

Ravioli with Latvian Hokkaido pumpkin and Ricotta cheese, served with toasted pumpkin seeds and Latvian cider Velouté sauce

Main course

Iberico pork skewer in an apple glaze, served with Beluga lentils, pickled vegetables, Nduja sauce and wild rice popcorn

or

Marinated Latvian shiitake mushrooms, served with caramelized onion cream and roasted Jerusalem artichokes

Dessert

Rye bread and carrot cake with almonds and sour cream

The Restaurant Week offer is available with advance reservation: Tuesday–Friday: from 5:00 PM; Saturday: from 12:00 PM; Sunday: from 12:00 PM

Starter

Baltic Sea Salmon Gravlax – Cured Baltic Sea salmon served with Latvian rye bread and buttermilk foam, local “Cukuriņš” apple granita, toasted buckwheat and rye bread pearls.

or

Veal Roast Beef with Mackerel Cream – Tender veal roast beef served with mackerel cream, wild honey mushrooms, rye bread and horseradish espuma, and rye bread and rowanberry crumble.

Main Course

Latvian Beef Entrecôte – Latvian beef entrecôte served with rye bread gel, Jerusalem artichoke purée and red wine and lingonberry sorbet.

or

Baltic Sea Halibut Fillet – Halibut fillet served with green apple sorbet, daikon radish steak, butter emulsion, fried rice and rye bread pearls.

Dessert

Traditional Latvian Layered Rye Bread Dessert – Classic Latvian rye bread dessert layered with sea buckthorn gel and sour cream mousse.

Starter

Beef tartare ZS "Pilslejas", shallot and caper salsa, mustard mayonnaise, arugula, "Smiltenes Piens" hard cheese, ZS "Jaunmutuļi" Jerusalem artichoke chips

Main course

Striploin steak, wild porcini mushrooms, Latvian parsnip cream, beef velouté sauce with chives

Dessert

Rye bread Saules Klaips, sweet cream, coffee syrup and chocolate

Starter

Wild Mushroom Panna Cotta – Savoury wild mushroom panna cotta served with garlic cream, rosemary oil and crispy potatoes.

Main Course

Venison Fillet with Black Garlic – Tender venison fillet served with black garlic, carrot purée, wild forest mushrooms and a rich port wine sauce.

or

Pan-Fried Cod Fillet – Pan-fried cod served with parsnip purée, butter-roasted yellow and purple carrots, potatoes and a delicate saffron and white wine sauce.

Dessert

Baked Pear with Chocolate Mousse – Warm baked pear served with rich chocolate mousse, sea buckthorn gel and crispy Latvian rye bread crumble.

Starter

Roasted Beetroot with Goat Cheese – Lightly charred beetroot served with beetroot mousse, goat cheese, crispy rye bread crumbs with smoked butter and lingonberries.

Main Course

Venison Fillet with Roasted Pumpkin Cream – Tender venison fillet served with roasted pumpkin cream, sautéed wild forest mushrooms, pickled sea buckthorn berries, crispy buckwheat and a rich venison jus.

or

Zander Fish Cakes Stuffed with Chanterelles – Delicate zander fish cakes filled with chanterelle mushrooms, served with dill butter, broccoli and green pea purée with mint, and a creamy sauce with a subtle smoky flavour.

Dessert

Baked Apple with Rye Bread Cream – Warm baked apple served with creamy Latvian rye bread, salted caramel and ice cream.

Starter

Malt-Glazed Trout Fillet – Trout fillet glazed with malt, served with red cabbage marmalade, broccolini, “Līcīši” goat cheese and autumn sweetcorn velouté.

Main Course

Zander Fillet with Rye Bread Croquette – Zander fillet served with cauliflower, eggplant, a “Lāči” rye bread croquette and garlic saffron sauce.

or

Grilled Beef Skewer – Grilled beef loin on a skewer, served with smoked celeriac purée, toasted pearl barley and fermented autumn berries.

or

Autumn Root Vegetable Ratatouille – Root vegetable ratatouille served with grilled “Sierštelle” fresh cheese and a rich porter beer umami sauce.

Dessert

Pumpkin Panna Cotta – Creamy pumpkin panna cotta served with black garlic brownie, malt and cranberry sorbet.

Starter

Caramelized Goat Cheese with Sea Buckthorn – Caramelized goat cheese served with sea buckthorn gel, blackcurrant-marinated pear and hazelnuts.

Main Course

Milk-Fed Veal with Berry Sauce – Tender milk-fed veal served with a rich berry sauce, creamy celeriac purée, roasted baby carrots and rye bread croutons soaked in sea buckthorn.

or

Carp Fillet with Carrot and Apple Cream – Carp fillet served with a smooth carrot and apple purée, rye bread chutney, quince and aronia berry sauce.

Dessert

Honey-Roasted Apple with Rye Praline – Honey-roasted apple served with rye bread praline, creamy crumble, plum confit, pickled plum and crushed caramelized hazelnuts.

Starter

Oven-roasted assorted beetroot carpaccio with smoked goat cheese, thyme, and rye-bread oil. 

Main course

Slow-cooked pork tenderloin with pumpkin purée, pickled swede, crisps, and Riga Black Balsam–lingonberry sauce.

or

Pan-fried pike-perch fillet with pearl barley, wild mushrooms, Hunter’s cheese, and quince foam.

Dessert

Apple tarte tatin with homemade rye-bread and vanilla ice cream, salted caramel sauce, and dried cranberries.

Starter

Salmon Fillet, tartare seaweed, trout roe, Philadelphia lime cream, toasted bread croutons

or

Venison Tartare, pickled apples, red onions, mustard sauce, crispy rye bread

Main course

Gently Roasted Cod, Jerusalem artichoke purée, glazed carrots, Beluga lentils, shellfish sauce

or 

Roasted Duck Breast, Beluga lentils, carrot purée, caramelized onion chutney, lingonberry gel, blueberry and lingonberry sauce, toasted rye bread

Dessert

Dessert Crispy Apple Crumble Cake, vanilla ice cream, cranberries, toasted nuts, notes of rye bread

The Riga Restaurant Week offer is available with advance reservation.

Starter

Forest Bounty – savoury cottage cheese cream with dark rye bread crumbs and a mushroom-inspired garnish

Main Course

Hunter’s Platter – lamb and venison shashlik, blood sausage, braised cabbage and roasted potatoes

or

Fisherman’s Lunch – cod with pearl barley, carrots, cream and smoked processed cheese

Dessert

Layered Rye Bread Dessert with Pumpkin and Cinnamon – grated dark rye bread, pumpkin and cranberry cream, whipped cream, cinnamon and seasonal berries

Starter

House-Smoked, Latvian-Farmed Arctic Char with Pickled Butternut Squash, Apple, Dill Oil and Strained Sour Cream

or

Spiced Pumpkin Cream with Marinated Goat Cheese, Heather Honey and Crispy Rye Bread Croutons

Main Course

Slow-Cooked, Grilled Latvian-Farmed Arctic Char Fillet with Rutabaga Gratin, Quince Cream and a Rich Stock Sauce

or

Venison Loin Roasted in Leek Ash with Caramelised Parsnip Cream, Pear Poached in Wheat Beer, Beer and Rowanberry Sauce, and Sea Buckthorn Jam

Dessert

Caraway Ice Cream with Honey-Caramelised Rye Bread, Lingonberry Ice and Vanilla Cream

Starter

Venison Tartare – reduced sour cream with horseradish, house-pickled cucumber, rye bread crumble, Jerusalem artichoke chips

or 

Hot-Smoked Rainbow Trout – rye bread crumble with Latvian beer, beetroot cream cheese, pickled green apple, spiced boiled beetroot

Main course

Slow-Braised Veal Cheeks – celeriac, potato purée, Latvian beer and rye bread sauce, parsnip crisps, herbs 

or

Roasted Pumpkin & Chanterelles – potato cream, butter-glazed chanterelles, beer sauce, rye bread crumble, chives (Vegetarian)

Dessert

Homemade Honey Cake – lingonberry gel, toasted nuts

The Riga Restaurant Week offer is available with advance reservation.
 

Starter

Rye Bread Bruschetta with Venison Roast Beef – Crispy rye bread bruschetta topped with tender venison roast beef, creamy goat cheese, apple chutney and cranberry powder.

Main Course

Pumpkin-Filled Caramelle Ravioli – Caramelle-shaped ravioli filled with roasted pumpkin, served with a creamy “Memel Blue” blue cheese sauce, sage and pumpkin seeds.

Dessert

Latvian Rye Bread Gelato with Lingonberries – Creamy rye bread gelato served with lingonberries and a warm sauce made with “Iļģuciema” rye bread kvass and Riga Black Balsam.

Starter

Creamy Mushroom Julienne – Baked mushrooms in a rich cream sauce, topped with a golden cheese crust.

Main Course

Venison Schnitzel with Roasted Root Vegetables – Venison schnitzel served with roasted cauliflower, beetroot and carrots, crispy parsnip chips and a cranberry and red wine sauce.

Dessert

Panna Cotta with Rye Bread Crumble – Creamy panna cotta topped with crunchy Latvian rye bread crumbs and lingonberry chutney.

NOTE: The Restaurant Week menu is available by advance reservation only. Complimentary parking is available on the hotel premises for restaurant guests.

Starter

Game Pâté Brûlée – Rich game meat pâté brûlée served with young zucchini and quince marmalade and crispy Latgale rye bread.

or

Roasted Pumpkin and Parsnip Espuma – Light roasted pumpkin and parsnip espuma served with beetroot and pike ballotine and crispy seed chips.

Main Course

Herb-Marinated Lamb Rump Steak – Tender lamb rump steak marinated in aromatic herbs, served with rowanberry and roasted apple sauce and autumn vegetable relish.

or

Pan-Fried Sea Bass Fillet – Delicate pan-fried sea bass served with carrot and sea buckthorn purée and spicy chanterelle mushroom and tomato caviar.

Dessert

Latvian Rye Bread Honey Cake – Traditional Latvian honey cake made with rye bread, served with white chocolate, apple and raspberry custard.

Notes

The Restaurant Week menu is available from 17:00 onwards.

Starter

Venison Roast Beef – Tender venison roast beef served with pickled mushrooms, pumpkin gel, cognac-marinated lingonberries and crispy cheese chips.

Main Course

Lamb Rump Steak – Lamb rump steak served with root vegetable purée, braised red cabbage and autumn apples, and a rich Riga Black Balsam sauce.

or

Lake Rāzna Perch Fillet – Fresh perch fillet from Lake Rāzna served with potato and spinach purée, fennel and apple salad, and trout roe sauce.

Dessert

Plum Mousse – Delicate plum mousse served with slow-cooked plums, crispy rye bread and malt crumble, and almond cream.

Notes

Reservations can be made HERE.

Starter

Hokkaido Pumpkin with Goat Cheese – Hokkaido pumpkin served with kale, pumpkin cream, pickled cranberries, goat cheese and honey-walnut sauce.

Main Course

Duck Leg Confit with Sweetcorn Cream – Tender slow-cooked duck leg confit served with creamy sweetcorn purée, chickpeas and quince-chilli chutney.

or

Marinated and Roasted Eggplant – Marinated and roasted eggplant served with crispy Latvian rye bread crumbs, quince-infused sour cream and peanut-tomato sauce.

Dessert

Latvian Rye Bread French Toast – French toast made with traditional Latvian rye bread, served with carrot jam and whipped ricotta cheese.

Notes

The Restaurant Week menu is available by advance reservation only. Tuesday–Friday: From 17:00 Saturday: From 12:00

Starter

Beetroot Tartare with Goat Cheese – Fresh beetroot tartare served with goat cheese, apple, mustard sauce and crispy rye bread.

Main Course

Slow-Cooked Pork Chop – Tender slow-cooked pork chop served with creamy mashed potatoes, braised cabbage, wild forest mushrooms and apple sauce.

or

Pan-Fried Cod Fillet – Pan-fried cod fillet served with celeriac purée, yellow and purple carrots, baby potatoes and a delicate lemon butter sauce.

Dessert

Apple Tart with Vanilla Cream – Classic apple tart served with smooth vanilla cream, caramel and cinnamon ice cream.

Starter

Rye bread tart with sweet potatoes and caramelized onions, topped with Brie, cranberries, and a walnut-honey crunch

Main course

Pumpkin gnocchi with spinach and lamb meatballs

or

Pumpkin gnocchi with spinach and Latvian Stracciatella cheese

Dessert

Lingonberry Mousse with Rye Bread "sand"

Starter

Smoked Eel Broth with Onigiri – Clear broth infused with Latvian-smoked eel and lemongrass, served with lightly smoked trout onigiri and miso mayonnaise.

or

Clear broth with Latvian-smoked eel and lemongrass, served with onigiri filled with wild mushrooms from Latvian forests.

Main Course

Fried Rice with Latvian Beef – Fried rice with beans, marinated egg, chives, pickled carrots and kimchi cabbage, served with raw Latvian beef.

or

Fried Rice with Latvian Wild Mushrooms – Fried rice with locally grown oyster mushrooms and chanterelles, served with a sour cream and spinach sauce.

Dessert

Latvian Rye Bread Layer Cake – Malt pancakes layered with lingonberry jam and light whipped cream.

Starter

Roasted Pumpkin Hummus – Creamy roasted pumpkin hummus served with caraway-spiced rye bread pangrattato, porcini mushroom powder, hemp seed oil and crispy beetroot chips.

Main Course

Pan-Seared Lake Peipus Zander Fillet – Pan-seared zander fillet from Lake Peipus, served with potato and rye bread purée made with potatoes from “Piekalnes” Farm, pickled wild mushrooms, green apple, white wine and dill sauce, and horseradish aioli.

Dessert

Spiced Latvian Wine-Poached Pear – Pear poached in aromatic spiced Latvian wine, served with rye bread crumble, blue cheese cream, honey and apple sauce, and toasted walnuts.

Starter

Chicken Meatball Soup with Latvian Bacon Pastry – Traditional chicken meatball soup served with a homemade Latvian bacon-filled pastry (speķa pīrādziņš).

or

Traditional Latvian Bukstiņputra – Hearty Latvian barley and potato porridge served with crispy roasted pork belly and a herb-infused kefir shot.

or

Latvian Grey Peas with Smoked Bacon – Traditional Latvian grey peas served with smoked bacon, melted cheese and crispy malt bread chips.

or

Matjes Herring Forshmak – Creamy Matjes herring spread served with crispy rye bread croutons and fermented dill-infused onions.

Main Course

Grilled Chicken Fillet with Root Vegetable Purée – Tender grilled chicken fillet served with four-root vegetable purée and a creamy wild mushroom and sour cream sauce.

or

Pike Fish Cakes with Green Buckwheat – Delicate pike fish cakes served with green buckwheat and fresh dill oil.

or

Pumpkin and Five-Grain Porridge – Creamy pumpkin and five-grain porridge served with cauliflower roasted in brown butter and crispy Latvian curd cheese.

Dessert

Blackcurrant Debesmannā – Traditional Latvian whipped semolina and blackcurrant mousse served with sweet, creamy milk.

or

Mom’s Apple and Pear Charlotte – Homemade apple and pear charlotte cake served with cranberry and raspberry jam.

Starter

From Gulf of Riga fried herring in fluffy batter served with homemade tartar sauce

or

Savory layered rye bread with smoked chicken, apple, leek, and homemade tartar sauce

Main course

Wild venison braised in chokeberry wine with carrot and parsnip purée

Dessert

Riga Black Balsam chocolate cake with chicory ice cream

Starter

Duck Liver Pâté with Rye Bread and Wild Mushrooms – Duck liver pâté served on grilled potato with Latvian rye bread, lingonberry confit, charred pickled onions, mustard seeds and wild forest mushrooms.

or

Creamy Wild Mushroom Soup – Rich and creamy wild mushroom soup served with crispy rye bread, pickled mushrooms and juniper oil.

Main Course

Beef Fillet Steak with Rye Bread and Cheese Crust – Tender beef fillet steak topped with a crispy rye bread and cheese crust, served with slow-braised autumn vegetables, butter-fried porcini mushrooms, crispy smoked bacon and a rich dark malt and demi-glace sauce.

or

Crispy Sturgeon Fillet with Rye Bread and Juniper – Sturgeon fillet coated in crispy rye bread and juniper berry crumbs, served with smoked parsnip and apple purée, glazed baby carrots, pearl onions and a creamy rye bread and caviar sauce.

or

Wild Mushroom and Pearl Barley Risotto – A rich combination of wild forest mushrooms and pearl barley with homemade juniper oil and Latvian aged hard cheese, topped with butter-fried porcini mushrooms and fresh microgreens.

Dessert

Warm Apple and Blueberry Pie – Warm apple and blueberry pie with a delicate cream cheese filling, crunchy rye bread and hazelnut crumble, served with blackcurrant sorbet.

Starter

Potato soup with smoked fish

vai

Rye bread bruschetta with Baltic sprats

Main course

Latvian flounder with garlic souce

or

Latvian catfish with seasonal root vegetables

Dessert

Malted rye bread, caramelized condensed milk, cranberry, milk chocolate