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Lithuanian Cuisine

The Feast of Gentry

Creamy Porcini mushroom soup with roasted hazelnuts, thyme and porcini cappuccino-foam

Dumplings with game meat served with leek and sour cream

Grated potato pancakes with Baltic salmon caviar and fried spring onions

Potato dumpling stuffed with minced beef and porcini mushrooms served on a bed of duck cracklings and a bacon crisp or Potato dumpling stuffed with cottage cheese and caraway served with a sour cream

Elder’s dessert – fresh cucumber and rye bread with honey

Local digestive ŽALIOS DEVYNERIOS (4 cl)

Local digestive TREJOS DEVYNERIOS (4 cl)

Thyme infusion

48.00 €

The Nobleman feast

Snail caviar served with homemade bread and herb butter. Valued since 16th century

Oyster, enriched in cucumber brine. Idea of the cook of Radvilas (16th century)

Lasagna of Bona Sforza (16th century)-testaroli with Lithuanian forest prides – venison and wild boletus

Rye bread ice cream

Pheasant stew baked in the oven, under the puff-pastry cap with armillaria mushrooms (17th century)

Nobles‘ marzipan cake with nuts, dried fruits and honey (13th century)

Local digestive Matured Starka with peppermint (4 cl) - It is said that, throughout the old centuries, fathers used to make it when their first son was born. Produced in oak barrels, apple and pear tree leaves were added along with peppermint infus

Local digestive Voruta - natural aronia (8 cl)

Local digestive Trys karaliai (4 cl) - It is said that „midus“ is the oldest fermented alcoholic drink in the world. They call it the wine of the Northern Europe, it is made out of honey and water

Thyme infusion

68.00 €