I-V
12.00-23.00
VI
15.00-23.00
VII
Nedirbame
restoranas@kristoforas.com
I-V
12.00-23.00
VI
15.00-23.00
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
FRENCH ONION SOUP
House-made beef broth with caramelised onions and toasted focaccia, topped with cheese
14
SALADS
BEETROOT & PLUM
Roasted beetroot and marinated plums with feta and Greek yoghurt cream, olive oil, maple syrup and balsamic dressing, coffee oil, pomegranate and pumpkin seeds
15
CELERIAC, APPLE & RADICCHIO
Roasted celeriac, fresh apple and celeriac purée with brown butter sauce, toasted hazelnuts, radicchio and capers
16
TOMATO TARTARE
CURED SALMON, APPLE & FENNEL
Cured salmon with fresh apple, fennel, orange and leaves, dressed with extra virgin olive oil, Dijon mustard and balsamic, finished with hemp seeds and horseradish
18
STARTERS
VITELLO TONNATO
Poached veal loin with tuna and Cantabrian anchovy sauce, finished with crispy capers
17
BEEF & FOIE GRAS CARPACCIO
Aged beef and foie gras with pine nuts, aged cheese, balsamic vinegar and extra virgin olive oil
21
RAW SELECTION
OYSTERS (please ask your server)
Served with red wine vinegar and shallot mignonette and a wedge of lemon
5-6,5
YELLOWTAIL TARTARE
Fresh yellowtail with wild mushroom jelly, pine nut sauce, puffed buckwheat and fermented jalapeños
17
VENISON TARTARE
Aged venison tenderloin with dried porcini, black garlic cream and potato crisps
18
HOT STARTERS
CALAMARETTI
Baby squid and octopus with white beans, sweet potato, chilli, sun-dried tomatoes and chives, served with kimchi sauce
19
FOIE GRAS
Seared foie gras with mille-feuille, seasonal fruit, mushroom essence purée and morel sauce
20
MAIN COURSES
CABBAGE
Roasted white cabbage with tahini and pistachio sauce, pepper oil, Jerusalem artichoke and nut crisps
19
FISH CUTLET A LA QUENELLE DE BROCHET
Seasonal freshwater fish (please ask your server), served with buttery mashed potatoes, butter-braised leeks and a langoustine shell and saffron sauce
29
CATCH OF THE DAY
Please ask your server what our fishermen have brought in today
24-36
DUCK
Duck breast with carrot and celeriac cream, caramelised onions and a rum and date sauce
32
VEAL LIVER
Pan-seared veal liver with red wine and Port jus
29
LAMB SHANK À LA BORDELAISE
Slow-braised lamb shank with a rosemary-infused red wine and lamb jus
32
VENISON TOURNEDOS ROSSINI
Lithuanian venison tenderloin with seared foie gras, porcini mushrooms and a Port and red wine sauce
18
STEAK AU POIVRE
Aged beef tenderloin with green peppercorn sauce
38
Side Dishes
BUTTERY MASHED POTATOES
4
FRENCH FRIES
4
ROOT VEGETABLES
(Slow-cooked and glazed in chicken stock and butter)
5
JOSPER-GRILLED VEGETABLES (Please ask your waiter)
6
CAPONATA
(Slow-cooked aubergine, tomatoes, celery, onion, olives and capers)
5
DESSERTS
KRISTOFORAS
Dark chocolate mousse and chocolate sponge, finished with dried porcini powder
13
GUCEVIČIUS
White chocolate mousse with rum, hazelnut cream and salted caramel
13
ROTUŠĖ
Gorgonzola with almond flour, fig jam, white chocolate and dark chocolate
13
TRUFFLE
Black chocolate with porter beer
3
SORBETS
Ask the the waiter
4
