Ferma

Oysters with cucumber pearls and dill vinaigrette sauce.

Eel with spices, microgreen salad, pickled onions and lingonberries.

Latvian cheese with caramelized onion and wild berry jam.

Burrata with pear-onion jam, pine nuts, honey-balsamic sauce and leaf salad.

Mushroom tartar with wind-dried cheese cream, porcini and egg cream and cheese tuiles.

Trout with stracciatella, marinated vegetable salad and tarragon sauce.

Grilled mackerel with potatoes, cucumber and radish remoulade, dill mayonnaise and herb salad.

Game tartar with smoked egg cream, pickled mushrooms, salmon capers and rye croutons.

Roast beef with fried cornichons, caramelized onions, garlic aioli and cheese.

Grilled tofu with sweet and sour vegetable glaze, seed crumble, mushroom cream and marinades.

Sea bass with cauliflower cream, beurre blanc sauce, trout roe and apple pearls.

Mushroom broth soup with porcini sauté, mushrooms, pickled mushrooms and tuile.

Beef broth with bread ravioli, mushrooms and legumes.

Fish broth with alder foam, fish terrine, celery noodles and apple pearls.

Cauliflower steak with shiitake mushrooms, garlic confit cream, herb emulsion and vegetable broth sauce.

Lom with Jerusalem artichoke cream, citron gel, Jerusalem artichoke and turnip foam.

Beef fillet with potatoes, caramelized onions, mushrooms, lingonberries and meat broth sauce.

Grilled paipala with broth glaze, black radish, apple puree and lingonberries.

Grilled lamb shank with celery and apple arrangement, carrot puree, lamb foam, cabbage and broth sauce.

Beef with celery-truffle puree, vol-au-vent, mushrooms and broth sauce.

Baked milk cream with pickled lingonberries, berry wafer, wild berry sorbet and citron cream.

Chocolate cake with tonka ice cream and lingonberry-balsamic sauce.

Nut tarte with pecans, caramel and rum ice cream.

Coffee cake with coffee caramel, cherry sorbet, chocolate and cherry balsam.

White chocolate ganache with oat sable, marinated apple, oat milk cream and figs.