À la carte restaurant MOON

This restaurant headed by Darius Dabrovolskas, a member of the Lithuanian chef team, is famous for its tasting dinners, premium service and sommeliers. The mineralised dinner menus created here attract guests both from Lithuania and abroad.

The food selection features local produce, which the chef transforms into unexpected and memorable flavours and experiences. Moreover, the menus are seasonal: guests are provided with the freshest produce, including meat and game dishes, our chef’s specialty, year-round.

Tasting dinners by chef Dabrovolskas are held at the MOON restaurant every Saturday. They represent a unique opportunity to experience the culinary mastery of one of Lithuania’s most renowned chefs.


Tasting dinner price per person: EUR 49

Opening hours: 6:30 p.m. and 9:00 p.m.


Table booking by phone +370 319 42135 or e-mail [email protected]

Menu

APPETIZERS
Fried scallops with goat cheese cream, cumin and caraway powder, apples and cauliflower
14,50
Tuna tartare with apples, pickled fennel and balsamic vinegar pearls
12,50
Marinated salmon with pickled pearl onions, cucumbers and horseradish sauce
10,50
Fried shrimps with chopped tomatoes, capers and olives
14,50
Duck liver pâté with passion fruit cream and toasted brioche
9,50
Venison carpaccio with foie gras, black garlic cream and extra virgin olive oil
15,50
Beef tartare with homemade truffle mayonnaise
14,50
Beetroot prepared in various ways with goat cheese, hemp, maple syrup and balsamic vinegar sauce
8,50
Celeriac croquettes with pickled vegetables, bryndza sauce and carrot cream
8,50
SOUPS
Creamy boletus mushroom soup with sprouted wheat
7,50
Thick lamb soup with coriander and cumin
7,50
Creamy parsnip and carrot soup with smoked cod and pickled vegetables
7,50
MAIN COURSES
Beef tenderloin steak with foie gras, duck fat-roasted baby potatoes, turnips and red wine sauce
26
Roasted corn-fed chicken breast with carrots fried in honey and butter glaze, carrot cream, kale and chicken broth sauce
16
Beef cheeks with silky potato cream, pickled celery, honey-roasted parsnip, zucchini and meat broth sauce
19
Lamb with mushroom croquette, roasted apple cream, wild broccoli, red cabbage and red wine sauce
28
Turbot with wild broccoli, cauliflower cream, squid and mussel saffron sauce
26
Duck breast with caramelised onion cream, beetroot, pumpkin and cherry cardamom sauce
19
Ravioli with ricotta, spinach and white wine and nutmeg sauce
14
DESSERTS
Mascarpone and passion fruit tart with passion fruit cream and lemon sorbet
7,50
Chocolate pie with cherry cream and cherry ice-cream
7,50
Lemon cream pie, white chocolate muffin and pistachio ice-cream
7,50
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