РИЖСКАЯ НЕДЕЛЯ РЕСТОРАНОВ

COMPLIMENT
Pumpernickel with roasted lamprey and mustard–honey glaze

STARTER
VENISON ROAST
marinated mushrooms, pumpkin gel,
cognac-marinated lingonberries, cheese crisp

MAIN COURSE
LAMB RUMP STEAK
root vegetable purée, braised red cabbage and autumn apples,
Riga Black Balsam sauce

OR

LAKE PERCH FILLET
potato and spinach purée, fennel and apple salad,
trout roe sauce

DESSERT
PLUM FOAM
slow-cooked plums, rye bread and malt crisp,
almond cream