FOOD & WINE

Black bread, butter

Shiitake and oat custard, parsley puree, flax seed, sorrel

Grilled cucumber and leeks marinated in burnt leek top oil, goat cottage cheese, sunflower seeds

Pike perch tataki with togarashi, apple broth, horseradish pickled carrots

Liivimaa beef tongue, spinach, toasted seed and black bread miso dressing, radish

Roasted celeriac with bbq sauce, braised onion with batak berries, celery, fresh greens

Grilled green asparagus, dashi butter, egg, fish roe, salted lemon

Pähkla Trout with fermented potato sauce, sunchokes, fennel, dill oil

Grass fed beef ribeye, parsley root, button mushrooms, charred green onion vinaigrette, hazelnuts 

Romaine lettuce “wrap”, glazed eggplant, crispy chicken skin (build your own)

Creamy broad bean sorbet, roasted barley broth, freeze dried raspberry, redcurrant rhubarb jam, lemon thyme   

Black orange ice cream, black currant granita, rehydrated carrot, lemon verbena

“Kohuke” miso caramel, cottage cheese, chocolate, rhubarb