Appetizers, Salads & Soups
Chopped fillet of beef
mustard cream, dark rye bread and herb salad,
pickled cauliflowers, semihard cheese
Ls 7.50
Fresh goat cheese
tomatos, hazelnuts, seasonal salad, hazelnut oil
Ls 4.60
Seasonal salad greens with fried tiger prawns
quail eggs, semihard cheese, lime and olive oil dressing
Ls 5.50
Balsamic-marinated salmon fillet
fresh herbs, fresh cucumber, radishes, avocado,
whipped horseradish cream
Ls 5.50
Fillet of eel
prepared in balsamic vinegar soy sauce
rice vinegar–marinated cucumbers, pineapple,
lemon cream
Ls 7.50
Avocado and crabmeat salad
anchovy mayonnaise, celery stalks, fresh cucumber, chopped herbs
Ls 7.90
Shallow-fried sea scallops
with escargots in herbed garlic butter
new potatoes, air-dried bacon, fish fumet velouté
Ls 6.90
Rabbit liver pâté ravioli nero with truffle paste
wild greens, golden oyster mushrooms,
chicken broth velouté
Ls 5.50
Cream of fish broth spinach soup
crabmeat cream
Ls 5.50
Main Courses
Fillet of Baltic pikeperch
soaked lentils with salsa verde,
cauliflower caraway purée
Ls 10.50
Sea-bass fillet with caper anchovy butter
arugula salad with tomatoes and asparagus
Ls 12.00
Risotto with fried seafood
octopus, squid, shrimps, white fish, ripened cheese,
herbs
Ls 11.50
Rack of Welsh lamb
tomato, zucchini and aubergine gratin,
minted red-wine sauce
3 ribs — Ls 18.00
6 ribs — Ls 25.50
Roast saddle of rabbit
braised pearl barley, baby carrots,
chicken broth reduction
Ls 10.50
Breast of Barbary duck
caramelized apples, stewed blue onions
with prunes, apple vanilla purée,
red-wine Madeira sauce
Ls 12.50
Whole-roasted spring chicken
seasonal vegetables in a herb broth,
cold yogurt sauce
Ls 9.50
Entrecôte steak of aged beef
crispy potatoes, balsamic vinegar shallots,
wild-garlic and whole-grain-mustard butter
Ls 15.50
Beef fillet steak au poivre
truffle mashed new potatoes, asparagus,
red-wine green-peppercorn sauce
Ls 15.50
Side Orders
Potatoes
or
Mixed seasonal salad greens
or
Seasonal vegetables
Ls 3.00
Dessert
Quince and apple mousse
apple mint sorbet, lingonberry cake,
apple purée
Ls 4.00
“Chocolate Eaters”
chocolate raspberry and balsam cream terrine,
marzipan macaroon
Ls 4.50
Bergs sweet pot
poppy-seed cookies, vanilla-bean parfait,
hot cherry sauce
Ls 4.25
Pear tarte Tatin
white wine–poached pears,
lemon ice cream, caramelized pecans
Ls 3.90
Baked fresh-fig and hazelnut tart
raspberry ice-cram
Ls 4.20
Connoisseur’s cheese
butter-toasted whole-rye bread,
dried fruit chutney
90 g
Ls 7.00
You can always ask for our special offers by following e-mail:
restaurant@hotelbergs.lv
Chef de Cuisine
Kaspars Jansons