Hot dishes

Soft pork neck marinated with herbs, served with red wine sauce, potato and cheese pie, tomatoes marinated with balsamic and blue onion rings
Pork fillet “Towers” served with potato puree, fried forest mushroom and classic “demi – glace” sauce
Pork loin roll with vegetable and smoked bacon filling, served with layered potato pie and boletus-rosemary sauce
Sous vide pork served with eggplant puree, roasted fennel, Oyster mushroom and fennel seeds
Marinated pork neck medallions with classic demi – glace sauce and fried potato wedges with caraway

Poultry:

Turkey rolls with spinach and cheese filling, served with polenta or carrot-celery purée
Turkey fillet with Serrano ham, couscous barley and sage
Vištienos filė sruogos patiekiamos su daržovių kuskuso ir špinatų-grietinėlės padažu
Chicken fillet roll stuffed cheese,spinach and sun-dried tomatoes, served with potatoe – carrot puree (оr potatoe & cheese gratin) and and soy-cream sauce
Chicken fillet rolls with cheese-vegetable filling in cold-smoked bacon shell served with corn polenta and sauce
Chicken “Coq au vin” served with celery-potato puree and vegetables
Chicken stew with boletus, Provence herbs, served with mashed potatoes
Chicken breast stuffed with mozzarella and sun-dried tomatoes served with basmati rice
Chicken fillet roll stuffed with boletus and Golden Schmidt cheese, served with corn polenta
Chicken fillet roll stuffed with cheese and broccoli, served with steamed asparagus, fried potatoes, white wine-cream sauce
Chicken breast stuffed with boletus and bacon served with basmati rice

Beef:

Beef Filet Mignon served with butter fried boletus, fries, spinach and classic demi-glace sauce
Sous vide veal served with eggplant purée, Vichyssoise sauce, fried fennel, Oyster mushroom and red wine-cream sauce

Fish:

Norwegian salmon fillet steak with kish Loren pie and spinach sauce
Lightly fried and marinated salmon, served with edamame beans, shimeji mushrooms Vichyssoise sauce
Halibut fillet with, served with potato-celery muslin, asparagus and white wine-saffron sauce
Hallibut fillet rolls, served with risotto and Hollandaise sauce
Halibut fillet, served with green peas, potato puree and boletus-cream sauce
Halibut fillet roll stuffed with zucchini served with king prawn, potato-green pea purée and Bechamel sauce
Halibut fillet with crayfish tails, served with pearl barley – vegetable ratatouille and white wine – saffron sauce
Zander fillet, served with green pea-potato purée, asparagus, white wine-saffron sauce and lemon mousse
Zander fillet, served with patato-celery pusée, asparagus and lemon mousse
Zander twisted with salmon, served with fried pumpkin and spinach
Zander fillet served with Jerusalem artichoke muslin, shimeji mushroom,edamame beans and basil sauce
Zander fillet, served with quinoa, pickled mini vegetables and fish-anise sauce
Filo dough basket stuffed with pearl couscous, King prawns, chicken, spinach and blue mold cheese-cream sauc
Sea scallops served with cauliflower purée, mini vegetables, red caviar and balsamic sauce
Sea scallop with rucola and red caviar
Royal shrimps with seaweed salad
Flounder fillet rolls with caper sauce and potato – carrot purée

Vegetarian dishes:

Boiled potato dumplings stuffed with two types of cheese and spinach, served with butter-cream sauce
Fried eggplant slices with stewed vegetables ratatouille and cheese
Royal goat cheese and italian truffle Strudel with organic coconut milk, cocoa butter and pine nuts sauce
Purple Gnocchi with fried roasted shitaki mushroom, potato chips, silky goat cheese, truffle puree and fresh berries

Grill: