Honest Baltic Cuisine in Four Hands

The menu includes:

Start set - croutons unusually served with Rundale sauce from Latvia, avocado-mango chutney, Pesto with fresh verdure, Pesto with avocado and Rucola, Bruschetta sauce with eggplants and olives, Bruschetta sauce with mustard and sweet pepper; 

Cold soup with beet tops marinated in apple juice, rhubarb and celery with sorrel and sour cream-dill seasoning; 

Salad with turnip, Very Berry Aioli, brown croutons, fried sturgeon and radish; 

Light cutlets made of farm's chicken with young spinach and Cashmere piquant sauce; 

Fresh nut pie with young carrots; 

Cottage cheese pie with Spilva apple-buckthorn puree; 

Rhubarb mousse with baked milk (ryazhenka) and young cloves.

Also Sergey Yeroshenko will include an elegant hot starter in tasting set - veal liver with mustard sabayon and stewed fennel with raspberries.