STARTERS

Oyster

4

Malt and beer battered fish with black garlic aioli

9

Belgian waffle with langoustine spread, quince, and chili

12

Roasted vegetable pastry with XO sauce and buttermilk dip

8

House-cut fries with pepper sauce and curd cheese crumbs

6

WITH BROTH 

Free-Range chicken broth with dumplings filled with poultry and herbs

12

Rich fish soup with roasted vegetables

18 

PLANT BASED 

Roasted carrots with ricotta and hazelnut spread, mint dressing, and dukkah

6

Charred broccoli with vegan XO sauce and apple cider sabayon

7

Baked celery mille-feuille with porcini spread and lingonberries

6

Shaved fennel salad with mustard, quince, dill, apples and vegan cheddar with hazelnuts

5

SHARING DINNER FOR TWO

95 

FROM THE OCEAM

Dry-aged corvina with red currant pickled sauce, horseradish oil, dill and toasted juniper berry crumbs

15

Mackerel carpaccio with kombu cream, mint, Granny Smith apple and grissini

14

Grilled seafood with cauliflower, caramelized onion aioli, hazelnut pesto and samphire

18

Squid with goat cheese sauce and tomato oil

20

Cod loin with oyster and arugula sauce, white beans and kale

32

FARM-RAISED

Beef tartare with grapes, beetroots and goat cheese

17

 “Turkey “Žemaitis” with cucumber relish, porcini spread and turkey gravy with crisps

18

Duck fillet with mushroom leeks and apple cider sauce

24

Lamb skewer with strawberry glaze, onion relish and herbs

28