FIVE COURSE DINNER

Lightly salted vimba tartar with sorrel yoghurt, wood sorrel, high-grade rapeseed oil, egg yolk prepared in 64 degrees, rye and caraway seed flatbread

ABAVA rhubarb sparkling wine

Cured veal
bone marrow cream, hazelnut vinaigrette, seasonal leaf salad, sweet onion, ABAVA raspberry vinegar

ABAVA apple wine

MIDDLE COURSE
Birch sap jelly, radish sprouts

Slow cooked pulled rabbit legs
with morel, mashed cauliflower, asparagus, red wine based rabbit liver bullion sauce

ABAVA “Zilga” rose wine

Rhubarb
almond muffin, orange liquor infused rhubarb, mascarpone cream, rhubarb-raspberry sorbet

ABAVA raspberry liquor

Price per person (wine included in the price): 50 EUR
(Minimum booking – party of two. Guests sharing a table can choose between à la carte or five course meal.)