RESTAURANT & BAR

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Riga – Gauja region 2017
 
 
Four season offer 
 
 
Spring - Cold Starter
March - May  
 
 
Fresh cheese cream from Drustu parish, Raunas district,
with syrupy spring rhubarb, ambrosia bread,
young leave salad and carrot sauce
 
 EUR 7.00
 
 
 
Summer - Main Course
June - August  
 
 
In low temperature prepared catfish fillet
with Latvian meadow (Skujenes parish “Cimbuļi”) grown quinoa,
chanterelles, carrot and hemp puree, sauce from fish broth
and white wine decoction
 
 EUR 13.50 
 
 
 
Autumn - Dessert
September - November  
 
 
White chocolate and fresh cheesecake from Drustu parish,
Raunas district, biological farm “Indrāni”,
quince – pumpkin sorbet, pine bud syrup
and crumbled beet bisquit
 
 EUR 7.00  
 
 
 
Winter - Main Course
December - February  
 
 
Grown in Amata district, in Nītaure, roasted in mustard crust lamb chop
with honeyed turnip, root vegetable puree, and sauce from rowan,
grown in biological farm “Indrāni” and red wine
 
 EUR 22.00   
 
 
 
 Table booking by phone +371 67876542, +371 26648598
by e-mail: restaurant@hotelavalon.eu
 
 
ABOUT EUROPEAN REGION OF GASTRONOMY
In the Year 2017, the Riga-Gauja region will bear the title of European Region of Gastronomy. A special concept, called "Wild at Palate", will be the guide for you to get to know the diverse dining out pleasure to be found in Riga, Sigulda, Cesis and Valmiera
 
 For more information, please visit: 












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