Menu

Round one (starters)

Homemade rye bread with hempseed butter

1,90€


Freshly roasted parsnip mash with tarragon flavored sour cream

4,10€


Pickled local cottage cheese served with hay cream

4,60€


An egg stuffed with crawfish tails, recipe iInspired by Barbora Radvilaitė

6,00€

Homemade rye bread pancakes with delicious tarragon flavored sour cream

3,50€


Oven-baked herring pate, served in fire backed potatoes with beer pickled onions

4,10€


Fire baked homemade sausages served with fire roasted potatoes

6,00€


Pressed duck snack served with fennel boild in oranges

8,00€

Round two (soups)

Almond soup with fire fried carp / without carp

4,40€/3,50€


Crawfish soup by the recipe from Ilguva manor house cook

6,00€


Stout soup with beef

4,40€


Round three (vegetables/salads)

Fire roasted potatoes served with hempseed butter

1,20€


Pear baked in the meringue of salt

3,00€


Lightly pickled dried prunes with pistachios and spinach

3,50€


Red and white cabbage salad with yogurt mint sauce

3,50€


Salad with marinated grapes, pomegranate seeds, apple pickles, feta and

inspired by Bona Sforza

6,00€

Lightly pickled apples with hazelnuts

2,50€


Fire roasted beetroot with hazelnuts

3,00€


Marinated dried apricots with pistachios

3,50€


Carpaccio of beetroot marinated in orange juice with pistachio mist

5,90€

Round four (main dishes)

Pork stwed in dark beer with hay, served with potatoes fried in butter and cummin

7,80€


Reminiscing the “Swan Hunt” – turkey marinated with cloves and cinnamon, covered in orange butter and lemon potatoes

10,40€


Long-cooked venison by “Kuchmistrai” chefs, flavored with cherries and black currants

12,90€


Poularde served in sea buckthorn sauce, fried dried apricots, potatoes fried in butter and spinach

16,00€


Carp, grilled on a mead flavored cabbage leaf, served with fried buckwheat porridge flavored with caramelised rey bread crumbs, yellow yucca sauce and salted lemons

11,00€


Rabbit, braised in its own juice, flavored with cinnamon and served in a sead bread bowl

11,50€


Venison fillet marinated with chestnut leaves, served with currant-cranberry dressing, fried beetroot and fire fried apple

16,00€


Fire fried pigeon, covered in black currant-red wine sauce with matured hazelnuts, served with fried sweet potatoes

18,00€

The recovery round (desserts)

Homemade sweet candy from rye bread flavored with prunes

0,60€/peace


Vanilla soured milk soup with pickled red berries

3,50€


Torune’s gingerbread with vanilla cream

4,50€

Roasted green buckwheat ice-cream with caramelised rey bread crumbs served with rye bread pudding

3,20€


Sweet candy by the recipe from Ilguva manor house cook

4,00€


Pasnip wafers with currant-cranberry dressing

5,00€