Head Chef's Spring Specials

 

 

The best seasonal delicacies of Estonian cuisine have been put together by Rene Uusmees,
the Executive Chef of MEKK Restaurant and Bar.

 

 

A P P E T I Z E R

FRESH ASPARAGUS-CHICKPEA SALAD

pesto / roasted seeds mix

 

CHARDONNAY RISERVA, CASTEL FIRMIAN, TRENTINO DOC
15cl / 10€

 

 

L I G H T  D I S H

BAKED WHITE MOLD CHEESE WITH ROASTED SOURDOUGH BREAD

raspberry vinegar sauce / rosemary / hazelnuts

 

PERLAE NAONIS PROSECCO BRUT DOC, SAN SIMON
15cl / 8€

 

 

M A I N   D I S H

LIGHTLY COOKED GRASS-FED BEEF FILLET WITH BEARNAISE SAUCE

Jerusalem artichoke-parsnip cream with truffle cheese / blackcurrant wine sauce

 

CABERNET SYRAH „PÈRE ET FILS“ IGP PAYS D´OC, LAURENT MIQUEL
15cl / 10€

 

 

D E S S E R T

SEA BUCKTHORN PARFAIT

blackcurrant meringue / roasted rolled oats

 

NV CRÉMANT DU JURA “GRANDE TRADITION” BRUT AOC
15cl / 10€

 

3-course menu €49 per person.

4-course menu €59 per person.

 

BEVERAGES PACKAGE TO THE MENU €32.

BOOK A TABLE

Head Chef's Spring Specials

 

The best seasonal delicacies of Estonian cuisine have been put together by Rene Uusmees, the Executive Chef of MEKK Restaurant and Bar.

 

 

A P P E T I Z E R

FRESH ASPARAGUS-CHICKPEA SALAD

pesto / roasted seeds mix

 

CHARDONNAY RISERVA, CASTEL FIRMIAN, TRENTINO DOC
15cl / 10€

 

 

L I G H T  D I S H

BAKED WHITE MOLD CHEESE WITH ROASTED SOURDOUGH BREAD

raspberry vinegar sauce / rosemary / hazelnuts

 

PERLAE NAONIS PROSECCO BRUT DOC, SAN SIMON
15cl / 8€

 

 

M A I N   D I S H

LIGHTLY COOKED GRASS-FED BEEF FILLET WITH BEARNAISE SAUCE

Jerusalem artichoke-parsnip cream with truffle cheese / blackcurrant wine sauce

 

CABERNET SYRAH „PÈRE ET FILS“ IGP PAYS D´OC, LAURENT MIQUEL
15cl / 10€

 

 

D E S S E R T

SEA BUCKTHORN PARFAIT

blackcurrant meringue / roasted rolled oats

 

NV CRÉMANT DU JURA “GRANDE TRADITION” BRUT AOC
15cl / 10€

 

3-course menu €49 per person.

4-course menu €59 per person.

 

BEVERAGES PACKAGE TO THE MENU €32.

BOOK A TABLE
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