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: from 6:00 p.m. to 9:00 p.m.


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

Menu

APPETIZERS
Fried scallops, goat cheese cream, cumin and caraway seasoning, apples, and cauliflower
14,50
Fried prawns, chopped tomatoes, capers, and olives
14,50
Duck liver pâté, “Sauternes” wine jelly and toasted brioche bread
9,50
Buffalo mozzarella, smoked cherry tomatoes, raspberries, tomato sorbet, and pesto sauce
9,50
Baby vegetables blanched in mineral water with various vegetables creams
7,50
Goat cheese, asparagus, beetroot, aronia cream, nuts, and beetroot meringue
8,50
Orange salad with dried cranberries, pomegranate, goji berries, olive oil, and lemon and honey sauce
7,50
Salad with Gorgonzola cheese, pickled golden beetroot, and melon
8,50
SOUPS
Cold beetroot soup
7,50
Creamy parsnip soup with blue cheese and chorizo
7,50
Langoustine broth soup with seafood
7,50
MAIN COURSES
Beef short ribs, asparagus, scallions, blue cheese butter with herbs, shiitake mushrooms, and meat broth sauce
24,00
Lamb rump steak, chickpeas, black salsify, chocolate cubes, and meat broth sauce
24,00
Corn-fed chicken breast, honey and butter glaze, fried carrots, carrot cream, kale, and chicken broth sauce
16,00
Duck breast, pumpkin pie, pumpkin and miso paste cream, Savoy cabbage, asparagus, and chicken broth sauce with herbs
19,00
Grilled tuna steak, tomatoes, coriander, capers, green Padrón peppers, and chimichurri sauce
26,00
Grilled dorado fish, cauliflower and brown butter cream, buttermilk sauce, and cod caviar
22,00
Ravioli with ricotta, cep mushrooms, spinach, and white wine and nutmeg sauce
14,00
DESSERTS
Mascarpone and passion fruit tart with passion fruit cream and lemon sorbet
7,50
Chocolate lava cake with caramel malt, baked apple ice-cream, and blackberry jelly
7,50
Rhubarb and white chocolate panna cotta, cookies, rhubarb and vanilla sauce, and gooseberry ice-cream
7,50
Weekend cake
6,50
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