Current Menu - everyday’s gourmet gifts.
* To view the menu click on the titles.Appetizers:
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
Soups:
White asparagus soup with poached quail eggs and parsley foam
150 EEK
Spicy Thai soup with chicken wings
150 EEK
Main Courses:
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
Cheeses:
We select cheese especially for you from our choice and serve it with green tomato confit, grissini and truffle honey.
150 EEK
Desserts:
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
Menu Surprise
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
May we suggest Cigar & Cognac after dinner in our Cigar Lounge





