I-VI
12.00-16.00
17.00-23.00
VII
Nedirbame
Restorano darbo laikas:
I-VI
12.00-16.00 (verslo pietūs 12.00-15.00)
17.00-23.00
VII
Nedirbame
restoranas@kristoforas.com
I-VI
12.00-16.00
17.00-23.00
VII
Nedirbame
Restorano darbo laikas:
I-VI
12.00-16.00 (verslo pietūs 12.00-15.00)
17.00-23.00
VII
Nedirbame
restoranas@kristoforas.com
Restaurant
The restaurant menu is a great example of how the diversity of world flavors can be revealed while adhering to the rules of classic French cuisine. The chef Ernestas Mankovskis is a creative and exceptionally meticulous culinary master. His vision inspires not only the team but also attracts food lovers who appreciate high-quality culinary experiences and an authentic atmosphere.
SOUPS
SOUP OF THE DAY
Ask the waiter
7
CHICKEN CONSOMMÉ
Slow-cooked chicken broth | Mushroom tortellini
9
FRENCH ONION SOUP
Beef broth | Caramelised onions | Toasted brioche with Gruyère
12
SALADS
ROASTED BEETROOT, FETA CREAM & BACON SALAD
Roasted beetroot | Feta cheese | Olive oil & balsamic dressing | Maple syrup | Greek yoghurt | Pomegranate & pumpkin seeds | Mixed greens
14
PUMPKIN & BURRATA SALAD
Roasted pumpkin wedges | Burrata | Orange & grapefruit segments | Pomegranate seeds | Olive oil, balsamic & lime dressing | Mixed greens
16
APPLE, FENNEL & DUCK SALAD
Smoked duck | Apples | Fennel | Salad leaves | Toasted hazelnuts | Olive oil, honey, Dijon mustard & balsamic dressing
16
STARTERS
VITELLO TONNATO
Veal loin | tuna and anchovies sauce | roasted capers
17
SMOKED TROUT
Salt-roasted beetroot | Ricotta & horseradish cream | Balsamic glaze
14
RAW SELECTION
OYSTERS (ask the waiter)
red wine vinegar | onion mignonette | citrus
5-6,5
YELLOWTAIL
Yellowtail fillet | Lightly pickled celery stalks | olive oil and citrus dressing | chilli
15
DEER TARTARE
Aged venison fillet | Porcini mushrooms | Black garlic cream | Potato crisps
16
HOT STARTERS
QUAIL
Roasted quail | parsnips| nectarines | pumpikin & foie grass puree | chicken broth & citrus jus
19
HOT FOIE GRAS
Foie gras | Apples in three textures | Caramelised walnuts | Toasted brioche
20
MAIN COURSES
CAULIFLOWER
Salt-cured cauliflower | Butter bean hummus | Jerusalem artichoke crisps | Shiso & chimichurri dressing
17
CABBAGE
Tahini dressing | burnt paprika oil | Jerusalem artichoke and nut crisps
16
FISH CUTLET A LA QUENELLE DE BROCHET
Seasonal river fish (please ask your waiter) | Mussels | Mashed potatoes | Crayfish shell sauce | Seasonal vegetables
27
CATCH OF THE DAY
Ask the waiter
24-36
DUCK BREAST
Duck breast | Carrot purée | Chicory | Chicken broth & pickled mustard sauce
32
VEAL LIVER
Veal liver | Red wine sauce
28
LAMB RACK
Lamb | Baba ghanoush | Potatoes | Chicken broth jus
36
VENISON A LA TOURNEDOS ROSSINI
Local venison fillet | Foie gras | Porcini mushrooms | Red wine sauce
38
STEAK AU POIVRE
Aged beef fillet | Green peppercorn sauce
36
Side Dishes
BUTTERED MASHED POTATOES
4
GRILLED VEGETABLES
Zucchini | eggplants | broccoli | cauliflower
6
POTATO GRATIN
4
FRENCH FRIES
4
CELERY ROOT PURÉE
Sour cream and anchovy sauce | white onions | Urfa peppers
4
FERMENTED VEGETABLES
5
DESSERTS
KRISTOFORAS
Black chocolate mousse | chocolate biscuit | dried porcini
12
GUCEVIČIUS
Gorgonzola cheese | almonds | fig jam | white and black chocolate
12
ROTUŠĖ
White chocolate mousse | rum | hazelnuts cremeux | salted caramel
12
TRUFFLE
Black chocolate with porter beer
2,5
SORBETS
Ask the the waiter
4
CHEESE OFFER
Ask the the waiter
16
