Cold appetizers

Shrimps salad - 130 EEK
Beef-tartare Victoria - 150 EEK
Caesar salad - 130 EEK
Feta salad - 75 EEK
Vitamin salad - 50 EEK

Warm appetizers

Burgundy vineyard snails in butter, garlic and parsley - 6 / 150 EEK, 12 / 250 EEK
King prawns with green salad - 150 EEK
Goat cheese with grilled vegetables - 150 EEK

Soups

Duck puree- 75 EEK
Tomato soup with lobster - 75 EEK

Pastas

Creamy pasta with salmon and vegetables - 125 EEK
Pasta with chicken and bacon - 125 EEK

Main course

Vienna Schnitzel - 125 EEK
Pan-fried pikeperch fillet with potato gratin and cognac sauce - 230 EEK
Duck breast with potato croquets and cumberland sauce - 230 EEK
Pan cooked duck liver with fruits in port wine sauce - 250 EEK
Baked lamb chop with mint sauce - 290 EEK
Chateaubriand served with roasted potatoes in foil, grilled tomatoes, onion salsa
and read wine sauce - 290 EEK