• RIGA RESTAURANT week

    7th – 13th May, 15,00Eur.
    STARTER
    Hot-smoked trout fillet (Carnikava), served on juniper leaves, Mārupe-cucumber jelly and parsley mayonnaise
    MAIN COURSE
    Maple syrup–caramelized lamb shoulder, served with dandelion-flower sabayon, crispy asparagus, and potato morel croquettes
    DESSERT
    Nettle-glazed sour-cream mousse cake with wild strawberry confit