PRZYSTAWKI

1.     Pork roll (pork neck and vegetables)) 1 kg  44 Lt 

2.     Pork roll with mince meat (pork neck and minced meat) - 1 kg  44 Lt

3.     Pork – chicken roll (pork, chicken, spices) - 1 kg  50 Lt

4.     Pork stuffed with mince meat (pork leg, pork mince meat, caraway seeds, spices) – 1 kg  55lt

5.     “Fake rabbit” (pork mince meat)  - 1 kg  39lt

6.     Ear–tongue roll (pork ears, tongues, spices) – 1kg 48lt

7.     Roasted pork ham – 1kg  72lt

8.     “Stump” (saddle of pork with bones, minced meat, carrots, parsley, caraway seeds, spices) – 1kg     (2kg – 90lt)

9.     Flank roast (flank, garlic, spicy paprika, marjoram, carrots, parsley) - 1kg    39lt

10.  Chicken stuffed with apples and dried apricots – 1 unit    35lt

11.  Chicken stuffed with nuts (pistachios, almonds, walnut) -1 unit    39lt

12.  Stuffed pike –1 unit    49lt

13.  Stuffed carp  -1 unit   50lt

14.  Trout roll with shrimps –-1kg   86lt

15.  Salmon roll with seaweed –-1kg    95lt 

16.  Fried salmon - 1kg   (3kg – 198lt)

17.  Salmon snack (croutons, salmon, common onion, pickles, mustard) - 1 kg  91lt

18.  Trout whip (trout, cream, eggs, spices) –- 1kg    61lt

19.  Salmon whip with caviar (salmon, cream, eggs, caviar, crayfish, spices) – 1kg   96lt

20.  Sea pike folded in dough - 1 kg    35lt

21.  Shrimp cake with beer (unshelled, potted shrimps) –-1kg    (2kg – 45lt)

22.  A plate of sea goods  (tiger prawns, shrimps, pasta, tomato sauce) -1 kg.   74lt

23.  Herring with onions (vinegar, oil, spices) -1 portion  4lt

24.  Herring country style (carrots, onions, tomato sauce) –- 1 portion   4lt

25.  Herring with mushrooms (herring, onion, mayonnaise, champignons)  –1 portion  7lt

26.  Herring with kidney beans - 1 portion   4lt

27.  Herring with quail eggs, onions and mayonnaise –- 1 portion   7lt

28.   “Rollmops” of herring steeped in milk, served with onions fried in butter and chanterelles in tomato sauce  - 1 portion.  9lt

29.  Fresh vegetables - 1 kg  14lt

30.  Tomato, aubergine and mozzarella cheese salad  - 10lt

31.  Tomato, avocado pear and shrimp salad -1 portion  8lt

32.  „Nica“ salad with herring: boiled potatoes, fresh vegetables, egg halves with anchovy and mustard sauce - 1 portion. 1    13lt

33.  Selected chicory leave “boats”: carrot, apple and celery salad with fermented cheese and mayonnaise “Vilnius”– 1 portion. 7lt

34.  “Greek” salad (tomatoes, cucumbers, red onions, paprika, olives, Feta cheese and salad sauce)- 1 portion. 1    13lt

35.  Crab salad (rice, marinated sweet corn, paprika, cucumbers, mayonnaise, crab sticks) - 1 portion 1   10lt

36.  Home-made salad (potatoes, carrots, green peas, pickles, eggs, hot-smoked ham, mayonnaise) –1 portion. 7lt

37.  Paprika, tomato and apple salad with olive oil–1 portion. 9lt

38.  Crayfish tail salad  (tomato, rice, dills, crayfish tails, mayonnaise, ketchup, Tabasco, spices for fish) -1 portion.1   13lt

39.  Mushroom–crayfish tail salad (marinated boletus, crayfish tail, boiled potatoes, red onion, dills, lemon juice, lemon peel, grapeseed oil) –1 portion.   12lt

40.  Celery, cheese and marinated orange salad with mayonnaise- 1 portion.  8lt

41.  Chicken salad with apples and pickles - 1 portion.  13lt

42.  Gingery salad (cheese, garlic, egg, mayonnaise) –1 portion.   8lt

43.  Ham, frozen asparagus and egg salad, - 1 portion. 9lt

44. A plate of smoked meat - 300 gr. - 14 lt 

45. Capacio - 1 portion. 13Lt

46. Festal beef Tartar - 300 gr.  33lt 

47.  Finger sandwich veal rolls – (fried veal, boiled potatoes, pickles, onions, mayonnaise) –- 1 kg. (about 40 units)   67lt

48.  Veal filet with anchovy sauce (anchovy filet, capers, mayonnaise) -1 kg  46lt

 49.  Open sandwiches - 2 units   1.5lt

 50.  Layered sandwiches –4 units  1 vnt – 1lt

 51.  Finger sandwiches - 2 units  2lt

 SNACKS WITH BEER   (TO SAUNA AS WELL)

1. Garlic bread - 1 portion. 2.50 Lt

2. Smoked ears - 1 portion. 4 Lt

3. Cheese plate - 1 portion 8 Lt 

4. Pic-nic cheese with olive/Garlic cheese - 1 portion. 6 Lt

5. Pistachios - 1 por. - 3 Lt

6. Dried plums stuffed with cheese - 1 por. - 6 Lt 

7. Fried crispy shrimps - 1 por. 11 Lt

8. Boiled crayfish - 1 portion. 11 Lt

PORK COURSES

1.     Pork loin fried with chanterelles and cheese, served with fried potatoes and dill sauce - 1 portion 20lt

2.     Pork loin fried with dried plums and cheese, served with fried potatoes and broccoli - 1 portion 20lt

3.     Fried pork loin folded in mustard dough, served with pickles and mashed potatoes –- 1 portion 17lt

4.     Pork loin with white caper sauce, served with boiled potatoes and roasted tomato - 1 portion 19lt

5.     Lithuanian steak with fried potatoes and carrot salad - 1 portion  20lt

6.     Pork rolls stuffed with spinach, wrapped with smoked bacon, stewed in dill sauce, served with potato croquettes and fresh tomatoes -1 portion   22lt

7.     Roasted pork saddle, stuffed with dills and mushrooms, served with white sauce and fried potatoes - 1 portion   22lt

8.     Pork shashlic with rice and fresh vegetables - 1 portion 20lt

9.     Pork ribbons marinated in soy sauce with curry powder, then grilled and served with cold sauce made of mustard  and mayonnaise  - 1 portion  15lt

10.  Pork saddle with a bone marinated in herbs (marjoram, basil and thyme), then grilled and served with “Pesto” sauce and roasted tomato - 1 portion 18lt

11.  Pork stewed with vegetables- - 1 portion  18lt

12.  “Bigus” (sauerkraut stew) with home-made sausages - -1 portion 18lt

BEEF COURSES

1.     Beef stewed with Burgundy sauce, served with mashed potatoes and strips of various colour paprika - 1 portion  20lt

2.     Beef rolls with chamignom, stewed leaks and potato halves - 1 portion  21lt

3.     Beef roast marinated in sour cream, served with fried onions in dough and boiled lentils –1 portion  18lt

4.     Beef strings in mustard sauce with stewed vegetables - 1 portion 20lt

5.     Beef roast with zucchini and red wine sauce –1 portion  20lt

6.     Beef roast with cheese and fried tomato slices, served with baby corns and fried potatoes –1 portion. 29lt

7.     Beefsteak with stuffed zucchini, fried potatoes and garlic sauce - 1 portion  25lt

CHICKEN COURSES

1.      Stuffed chicken legs, served with potato croquettes and roasted apple half - 1 portion 18lt

2.     Chicken filet, served with paprika of various colour and rice - 1 portion  16lt

3.     Chicken filet with cedar nuts, dried plums steeped in white wine, fried aluminium and served with wild rice and fried carrots - 1 portion   20lt

4.     Chicken filet roasts with rice and artichoke –- 1 portion  20lt

5.     Chicken in Royal style with boiled potatoes and green peas - 1 portion   19lt

6.     Chicken chest marinated in natural honey, pinned on roasting-jacks with carrots, paprika, zucchini, served with boiled wild rice and white wine sauce - 1 portion 20lt

7.     Grilled chicken chest, served with rice, boiled in coconut milk, mango and ginger sauce with pomegranate seeds -1 portion 25lt

8.     „Kiev” cutlet with fried non-peeled potato halves, boiled broccoli, carrots and green peas - 1 portion 20lt

9.     Chicken rissoles with smoked bacon, potato halves and vegetables - 1 portion 21lt

VEAL COURSES

1.     Veal lockets with asparagus, mascarpone cheese and mushroom butter -1 portion  25lt

2. Roasted veal chops with Hunter’s sauce and stewed red beans –-1 portion  21lt

3. Veal-steak with aubergine and Feta cheese rolls, served with potato halves - 1 portion  24lt

FISH COURSES

1.     Salmon filet with butter and lemon juice, seasoned with basil, roasted in a aluminium, served with potatoes and zucchini, flavoured with citrus steamed sauce.- 1 portion  28lt

2.     Grilled salmon with spinach sauce and olives - 1 portion 22lt

3.     Salmon rolls stuffed with mozzarella cheese, served with potato porridge mashed together with dried tomatoes - 1 portion 26lt

4.     Trout rolls with dills, boiled potato and vegetables, served with cucumber- sour cream sauce in a separate sauceboat - 1 portion 22lt

5.     Grilled trout with bacon - 1 portion  20lt

6.      Carp cutlets in a skin, served with potatoes fried with cheese, -

7.     Snook rolls stuffed with fried carrots and onions, wrapped in leak leaves, served with melted butter and egg sauce. -1 portion 18lt

RABBIT COURSES

1.     Rabbit legs stewed in sauce with canned pear and cranberry jam - 1 portion   25lt

LITHUANIAN NATIONAL DISHES

1. Grated potato pancakes with greave sauce - 1 portion  8lt

2. Grated potato pancake with minced meat and sour cream - 1 portion 10lt

3. Grated potato zeppelins with meat, flavoured with chanterelle and sour cream - 1 portion 13lt

4. Boiled, roasted potatoes with fried chanterelles and cheese together with sour milk served separate - 1 portion   5lt

VEGETARIAN COURSES

1.     Aubergine stuffed with fried vegetables and chanterelles, roasted with cheese and tomato -1 portion  18lt

2.     Slightly cooked vegetables, served with butter and cheese –1 portion   9lt

PANCAKES

1.     Crepes with boiled meat and melted butter –- 1 portion  8lt

2.     Crepes with crab sticks, cheese and sour cream –1 portion 8lt

3.     Crepes with curd of vanilla flavour and raisins, served with sour cream and mashed strawberries - portion 8lt

4.     Crepes with banana and chocolate - 1 portion  8lt