FLO restorāns

Meat delicacies, cheese, olives and pickled products on a board.

Eggplant with goat cheese, tomatoes and basil.

Carnaroli rice with wild mushrooms, coconut cream and sage.

Salted mackerel with pistachio sauce and herbs.

Hand-cut salmon with crème fraîche, dill and citrus.

Liver pâté with fruit jelly and toasted brioche.

Asparagus soup with pea shoots and olive oil.

Venison goulash with root vegetables.

Fish broth with shrimp wontons and herbs.

Pheasant meat dumplings in cream sauce.

Pork neck, roasted pork style, with meat juice.

Roasted duck breast with pea puree and broad beans.

Roasted halibut fillet with brown butter emulsion and herbs.

Seared mahi-mahi fillet with seasonal spices and citrus.

Saffron croquette with shrimp and bisque sauce.

Coconut panna cotta with lime and meringue.

Warm apple pie with vanilla ice cream and truffle caramel.

Lemon flavored cheesecake.