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.

After 6:00 PM the restaurant’s dress code is smart casual and we only welcome adults and children older than 12.

For adults with children under 12, the tables are reserved in the general area of the Vytautas Mineral SPA restaurant. If you are planning a visit with children who are under 12, please leave a comment at the booking notes field when making a booking online.

People with special nutritional needs or those with particular food intolerances.

TABLE RESERVATION

Menu

APPETIZERS

Beef tartar, foie gras, pickled shallots, brioche

17.50

Fried scallops, creamed carrots, pickled carrots, white radish, red radish, caper sauce

19,50

Salmon tartar, radish, red trout roe, ciabatta chips

17,50

Fried mushrooms, grilled leek, smoked eel, smoked buttermilk sauce

16,50

Fried cabbage, fried shrimp, white wine sauce, red caviar

17,50

Crisp salad, figs, blue cheese, cured ham, pine nuts, balsamic vinegar dressing

14,50

FROM FRIDAY TO SUNDAY

Oysters (2 pcs), onion and vinegar sauce, lemon

8,50

SOUPS

Seafood, langoustine and coconut milk broth

12,50

Duck and pumpkin broth, edamame beans, grits, mushrooms

8,50

MAIN COURSES

Beef T-bone steak, boletus, garlic confit, and beef broth - ponzu sauce

38,50

60-day dry-aged beef sirloin steak, creamed potatoes with truffle oil, corn, red wine sauce

35.50

Venison sirloin steak, wild broccoli, edamame beans, broth and juniper berry sauce

32,50

Duck breast steak, caramelised chicory, vanilla and fermented garlic cream, chicken stock and carrot juice sauce

23,50

Wild Scottish salmon steak, wild broccoli, hollandaise passion fruit sauce

25.50

Octopus tentacle, pea risotto, asparagus, Padrón pepper, nduja and grilled pepper sauce

27.50

DESSERTS

The classic Honey cake, reimagined

8,50

Melted chocolate, chocolate cake, whipped cream, cherries

8,50

Pear cooked in wine, blue cheese cream, meringue, eclair

8,50

TABLE RESERVATION

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