Riga Restaurant Week

Starter

Beetroot and autumn root vegetable cream soup, goat cheese

Main course

Pork chop, roasted autumn vegetables, spinach–garlic sauce

or

Trout fillet, pumpkin risotto, hemp seeds

Dessert

Quince, white chocolate, nuts

Starter

Green leaf salad with stracciatella cheese, fried beets and raspberry sauce, served with cherry tomatoes and pumpkin

Main course

Latvian-raised venison sausage with mashed potatoes, caramelized apples and lingonberry sauce

or

Latvian-raised beef fillet steak with mushroom cap, served with mashed potatoes, mustard and root vegetables

Dessert

Crispy cottage cheese dumplings with blueberry sauce and cream

Starter

Beef tongue with pickled red cabbage salad and horseradish cream

Main course

Slow-cooked venison stew with autumn root vegetables and roasted mashed potatoes

or

Creamy grubotto with forest mushrooms and truffle oil

Dessert

Caramelized apple tart with quince syrup

Starter

Vegetable Caponata, pumpkin, beetroot, zucchini, goat cheese, hemp seeds

Main course

Grilled venison striploin steak, truffle - potato puree, marinated pumpkin, Demi - glace sauce

or

Butter fried Dorada fillet, carrots, parsnip, wheat in brine, cryfish tail sauce

Dessert

Vanilla mousse and chocolate mousse, rye bread crumbs, honey, Abavas chokeberry velvet

Starter

Cod, pumpkin and kale roll with bulgur and yellow tomato sauce

Main course

Smoked venison chop with chestnut purée, celeriac-potato au gratin and juniper berry demi-glace sauce

and

Cottage cheese and hard cheese gnocchi with sautéed spinach, fermented sea buckthorn and chanterelle foam sauce

Dessert

Porous biscuit cake with apple-rum filling, chicory ice cream and cranberry sauce

Starter

Marinated pear with blue cheese in breadcrumbs, salad greens, radish, cucumber, bell pepper

Main course

Corn-fed chicken, forest mushroom strudel

or

Roasted mackerel, parsnip, purple carrots, pumpkin, potato

Dessert

Chocolate potato, mascarpone cream

Starter

Rye bread with mushroom pate and crispy onions

Main course

Dark beer braised veal cheeks with roasted carrots, celery root and onions

or

Salmon roulade with spinach filling and parsnip puree

or

Potato pancakes with goat cheese and beetroot puree

Dessert

Hazelnut biscuit roulade with sea buckthorn-honey sauce

Starter

Green salad with roasted beets, caramelized goat cheese, yellow tomato, and olive oil-quince juice dressing

Main course

Baked cod fillet in a mustard-honey marinade with crispy polenta, roasted seasonal vegetables (kale, carrots, pumpkin, leek), and white wine sauce

Dessert

Chocolate basket with lemon curd sprinkled with Kataifi crumbs, hazelnuts, and sea buckthorn sauce

Starter

Crispy balls, barley, smoked cheese, wild mushrooms, smoked cream sauce

Main course

Lamb steak, pumpkin, maple syrup, celery root, coffee, lingonberry

Dessert

Plum basket, almonds, ginger, cardamon ice cream

Starter

Marinated colorful beets with herbs, coconut cheese, roasted hazelnuts, maple sauce

Main course

Baltic cod fillet, potato dumplings, tomato sauce, sour cream with dill

or

Grilled venison, grilled potato with cheese, spinach, cranberry sauce

Dessert

Slow-cooked pear, vanilla, Jack Daniels, pumpkin and melon ice cream

Starter

Sherry-cured herring, "Līcīšu" goat cheese, slightly roasted cherry tomatoes, fennel jam, confit potato

Main course

Mackerel, Abava apple cider glaze, smoked heavy cream, pickled cucumber in oriental marinade

or

Chicken Ballotine, "Kotiņu" shelled pea risotto, enriched plums, spinach, velouté

Dessert

Apple, celery, ginger, sour cream, cinnamon, roasted almonds

Starter

Gentle pumpkin cream soup with seafood and truffles

Main course

Venison steak with sweet potato puree and mini carrots, and red wine berry sauce

or

Flander with fried Brussels sprouts, butter beans and mild caper sauce

or

Pumpkin steak with chanterelle sauce, sautéed vegetables and grey peas

Dessert

Creme brulee with pumpkin and herbs, served with autumn berries