NEW YEAR’S EVE

Chef’s assorted appetizers

 
Salad / Snack / Soup (choice option):

Salad with smoked fish and bilberry vinaigrette

Venison pate with toasted rye bread and cranberry chutney

Creamy boletus soup with pumpkin oil

 
Main course (choice option):

Catfish with nut and mustard crust, served with oven-roasted tomatoes and potatoe puree flavoured with spinach

Venison meat roasts with boletus (mushrooms) and burnt apples, served with baby potatoes and mint chimichurri

Home-made boletus dumplings served with onion jam

 
Chef’s selection of mini desserts

 
Dessert (choice option):

Traditional Lithuanian apple cheese with ricotta and candied pine cones

Chocolate – raspberry layered dessert

Creamy rye bread delicacy with hazelnuts, cranberry jam and burnt meringue