The first plant-based fine dining restaurant in Vilnius opened in December. Yesterday I had an amazing opportunity to try their whole new menu for late winter. For the menu, they combined late fall and early spring produce. The new menu will be available in the restaurant starting the 6th February. Here are the new dishes:
Beet appetizer with wasabi ice-cream
Mushroom garden – fresh spring vegetables with lighly fried mushrooms and parsnip.
Artichoke pie – artichokes served in dough, leek and white wine reduction.
- Fried tofu soup – slightly spicy, the vegetables are only slightly boiled, fried tofu and oyster mushrooms.
Seitan steak in kataifi pastry served with red wine and vegetable sauce, fried asparagus and potato puree.
Risotto with truffles.
Banana marinated in rum with caramel glass.