Bar snacks
Latvian garlic bread
1.20
Fried potatoes with dipping sauce
1.20
Beer platter with garlic bread, local cheese and smoked meat
2.50
Warm fried beans
1.00
Entree
Mushroom and local goats cheese filo pastry tartlet
served with julienne carrot and fresh herb salad with apple cider vinegar and carrot oil.
2.10
Traditional potato pancakes
Served with sour cream and house jam
1.50
Chicken livers
Wrapped in double smoked bacon and pan-fried, served with mustard-cream sauce and rye bread croutons
1.95
Folk club warm liver salad
Sautéed seasonal vegetables with fresh greens and pan fried chicken livers served with local smoked cheese
2.10
Local apple-blossom honey and oregano marinated chicken drumsticks
French cut and oven baked, served with sautéed spiced vegetable caviar
and rye bread croutons.
1.95
Soup of the day
Served with sour cream and bread
1.00
Mains
Chicken breast fillet rulade
Prepared according to the duke of Courland’s recipe, wrapped in smoked bacon and stuffed with caramelized onion, cheese, dried plums and garlic-mustard, served with carrot and potato mash and a rich spiced vegetable caviar
4.30
Roast pork belly
Rubbed with caraway and black pepper and oven baked with a crispy skin, served with oven roasted seasonal vegetables and a rich hemp seed – cream sauce
4.10
Cod fillet
Pan-fried in fresh herbs and served with roasted vegetable smash, sautéed baby spinach and a tomato and lemon sauce.
3.90
Traditional Latvian meat balls
Served with baked potatoes and house sautéed sauerkraut with a rich
onion-tomato cream glaze.
3.50
Traditional grey peas
Served in a hollowed out loaf of bread with the traditional pan fried smoked bacon and onion cream sauce and fresh vegetable salad.
1.90
Sautéed pearl barley risotto
Prepared according to ancient documentation with onions and smoked
meat in a rich cream sauce
1.75
Baked jacket potato
Topped with grilled cheese, cooked onions, “coleslaw” cabbage salad and sour cream
2.10
+ pan fried bacon 2.60 . . . .
Stuffed cukini
Filled with seasonal vegetable mix, sautéed in a light tomato sauce with grilled cheese, served with home baked cheesebread croutons, herbacious beetroot chutney and marinated vegetable caviar.
2.90
(Vegetarian)
Catch of the day
prepared by your choice of:
Whole oven baked
With fresh dill, garlic and butter, served with white wine sautéed cabbage and spiced beetroot jam
or
Whole steamed in a foil pocket
with horseradish, lemon butter, garlic, spring onions and yellow beans in the pod.
4.30
Dessert
Pears poached in red and white wine, served with local apple blossom honey, rich chocolate sauce and whipped cream
2.10
Traditional chocolate rulette
With mixed nuts and dried fruit, served with whipped cream, and
strawberry-quince sauce.
2.10
Traditional cold and thick rye bread soup prepared by an ancient recipe with dried fruit, served with fresh whipped cream and berry sauce
1.80
Prices are in Latvian Lats, PVN (VAT) tax included
