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Menu

Salads

Spinach with berries

Oranges, rice popcorn, balsamic dressing

5.90


Smoked roast beef

Rocket salad, capers, salsa verde

7.40


Oven-fried beetroot Napoleon

Goat cheese, sea buckthorn sauce

7.40


Stracciatella

Cherry tomato variation, basil, croutons

7.90


Caesar Salad

Homemade sauce, Parmesan cheese, croutons


·        with bacon

 

6.50

 

·        with chicken fillet

 

6.50

 

·        with tiger prawns

 

9.50


Seafood

Fried tiger prawns, calamari, octopus, avocado, lettuce,
balsamic dressing


9.50



Snacks


Smoked herring

Fried potatoes, pickled onions, horseradish cream

6.50


Scallop Rissini with duck liver

Truffle oil, grilled bread

18.70


Toast skagen

Trout caviar, Dijon mustard crème fraiche

9.50


Salmon tartar

Avocado, trout caviar, seaweed, salmon mousse

8.60


Beef tartar

Truffle aioli, Parmesan cheese cream, quail egg yolk,
fried onions, cornichons


9.70


Garlic Toasts

Fried toasted bread with chilli and mustard sauc


2.50


 

Soups


Tom-kha

Coconut milk, chili, coriander



·        with chili chicken breast

 

5.00

 

·        with tiger prawns

 

6.40


Buillabaisse

Rouille sauce

7.00


Forest mushroom

Forest mushroom, smoked pork ribs, farm sour cream

4.20


Vegetarian main courses


Cannelloni pasta

Cottage cheese, spinach, fried zucchini, dried tomato puree

7.50


Mushroom risotto

Artichoke, truffle oil

9.60


Grilled avocado with Dort blue cheese

Hazelnut oil, rocket

7.00


Coal grilled main meat courses


BBQ pork ribs

Pickled onions, fried potatoes, vegetable salad

12.00


Burger

Marbled beef rissole, tomato mayonnaise, Emmental cheese,
smoked bacon, vegetables, lettuce

9.50


Beef Steak

Celery root and fresh cheese puree, butter-fried thyme potatoes,
truffle aioli, sun-dried cherry tomatoes


19.50

 

Beef Striploin (USA)

Jacket potato filled with sour cream, bacon, grilled garlic,
green peppercorn & cognac cream source


25.00


Rack of lamb

Eggplant tachini, triple potato gratin, rosemary sauce

32.00


Duck Breast

Caramelized plum purée, pickled oyster mushrooms, beluga lentils

14.50


Chicken breast

Lemon-Caper Butter, spinach purée, risotto

8.50


We invite you to try our selection of three red wines!


·        Trapiche Malbec / Argentina


·        Cono sur Organico Cabernet Sauvignon / Chile


·        Zenato Valpolicella Superiore / Italy


9.50

Vintage year may be variable



Fish main courses


Salmon Fillet

Orange-honey glaze, mashed potatoes, spinach, cauliflower

14.50


Halibut fillet

Nero risotto, cauliflower purée, sepia

24.80


Dorado

Potato gratin, carrot, crayfish sauce

18.80


Papardelle with smoked salmon

Pasta Papardelle, spinach, cherry tomatoes, Parmesan cheese

14.50


We invite you to try our selection of three white wines!


·        Rosemount Gewurztraminer- Riesling / Australia


·        Matua Valley Sauvignon Blanc / New Zelan


·        Planeta la Segreta / Italy


9.50

Vintage year may be variable


Desserts


Restaurant-made honey-carrot cake

Mascarpone cheese cream, pecans

5.00


Berry zabaglione

Vanilla ice cream

7.50


Cottage cheese-rye bread parfait

Chocolate glaze, blackcurrant cardamom sauce

5.50


Chocolate Fondant

Caramelised hazelnuts, chicory coffee and anise gel, vanilla ice cream

5.00






These dishes may contain substances that can cause allergy or intolerance (please ask the waiter):

·        molluscs,

·        gluten-causing grain (wheat, rye, barley etc.),

·        eggs,

·        nuts,

·        milk and its products (including lactose),

·        fish and its products,

·        celery,

·        mustard

Bon appétit from the Chef of

the Port Hotel restaurant

Mrs. Vineta Bartule and the team!