Goat cheese ravioli with beetroot vinaigrette and tomato coulis
175 EEK

Smoked duck carpaccio, Thai mango with light herb salad and beet emulsion
175 EEK

Foie gras on brioche accompanied by prosecco gelée and blackberry jus
175 EEK

Seared scallops on tinted risotto pillow with creamy sauce and Keta salmon roe
195 EEK

White asparagus soup with poached quail eggs and parsley foam
150 EEK

Spicy Thai soup with chicken wings
150 EEK

Estonian fish a´la Stenhus
225 EEK

Grilled fillet of tuna on baby asparagus served with spicy wasabi-potato purée and lemon-soja jus
275 EEK

Fillet of lamb served with stuffed zucchini, roasted cherry tomatoes, sautéed spring onions and creamed garlic
325 EEK

Beef fillet with Madeira and beetroot stew, shaped potatoes and baby carrots accompanied by beet leaf salad
350 EEK

Roasted pigeon breast and pigeon confit served with carrot and smoked cheese purée, filled Savoy cabbage roll and dry carrot julienne
375 EEK

We select cheese especially for you from our choice and serve it with green tomato confit, grissini and truffle honey.
150 EEK

Cantaloupe melon and Sauternes soup with strawberry sorbet
150 EEK

Crème brulée, rhubarb confit and rhubarb sorbet
150 EEK

Chocolate brownie with chocolate cream and glaze served with Amaretto ice-cream and espresso gelée
150 EEK

Schlössle ice-cream selection „Summer variations“
150 EEK

Chef´s choice
(4 courses) 750 EEK
Extra course: 150 EEK

Chef Menu Degustation

Goat cheese ravioli beetroot vinaigrette and tomato coulis

**

Seared scallops on tinted risotto pillow creamy sauce and Keta salmon roe

**

Grilled fillet of tuna on baby asparagus served with spicy wasabi - potato purée and lemon-soja jus

**

Roasted pigeon breast and pigeon confit served with carrot and smoked cheese purée, filled Savoy cabbage roll and dry carrot julienne

**

Cheese from our choice with green tomato confit, grissini and truffle honey

**

Cantaloupe melon and Sauternes soup with strawberry sorbet

**

(6 courses) 1000 EEK
Course change surcharge 75 EEK