RESTAURANT MENU

SOUPS
Wild mushroom cream soup, goat cheese, smoked deer ham, juniper berry oil 11.00 EUR
Red wine and game goulash soup, root vegetables, beans 6.50 EUR
Fish Soup (from fish caught locally), potatoes, grey peas, herbs and farm sour cream 9.00 EUR
STARTERS
Goat tartar, pickled cucumber, fennel, quail egg yolks, coal-baked rye bread 13.00 EUR
Dried porcini cream, lamb liver paste, oven-cooked garlic cream, beans, red bilberry sauce 12.00 EUR
Pot of fishbone Jelly (from fish caught locally) quail egg and horseradish root salad, pickled apples, cider onion, coriander seeds and mayonnaise 13.00 EUR
Oven-cooked Camembert, seared autumn roots, honey, wheat, blueberry-butter sauce 9.00 EUR
MAIN DISH
Sturgeon fillet stewed in white wine and clear vegetable soup, white bean paste, green peas-fennel cream, horseradish root-butter sauce 22.00 EUR
Grilled fillet of pike/perch, parsley root-carrot cream, barley thickened in fish stock, autumn roots, and dill root-fishbone stock 18.00 EUR
Goat chop, root artichoke-black garlic purée, smoky fragrance hazelnuts, sea buckthorn jelly, dried porcini-stock sauce 25.00 EUR
Quail, slowly cooked in melted butter, turnip, cabbage, sweet potatoes, pumpkin, malt and honey sauce 21.00 EUR
Veal fillet, chestnut purée, dried plum jam, brake root, red wine and anchovy sauce 25.00 EUR
DESSERTS
A selection of Dikli Palace ice-creams and sorbets 6.00 EUR
Hazelnut ice cream, farina biscuit, apple-cinnamon cream, cranberry liqueur 6.50 EUR
Chocolate and quince cake, quince cream, anise and sea buckthorn sauce 7.00 EUR

 

Dress code: smart casual.

Bon appetit!

Dikli Palace hotel restaurant Chef Jānis Siliņš