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
Pan-fried scallops, cauliflower and coconut milk cream, apples, yuzu - butter sauce, trout caviar
14,50
Venison carpaccio, pickled mushrooms, pickled onions, wild garlic oil, black garlic bread
14,50
Assorted tomatoes, mozzarella, basil pesto, crispy basil leaves
7,50
Caesar salad with corn-fed chicken breast
9,50
Turkey liver pate, crispy bread, onion jam, carrot and zucchini salad
8,50
Goat cheese cream, peas, cucumbers, quince fruit
7,50
Sea bass carpaccio, strawberries, capers, asparagus
13,50
SOUPS
Seafood soup
7,50
Cold beet soup with pan-fried baby potatoes
5,50
MAIN COURSES
Iberico pork loin bone in, potato cream, roasted zucchini, roasted beets
22.00
Lamb loin bone-in, roasted baby potatoes, eggplant cream with pomegranate seeds and goat cheese, fried zucchini, black garlic sauce
24.00
Italian sausages, potato cream, roasted blue cabbage pickled with chili and honey, beef broth gravy
14,00
Corn-fed chicken, mashed potatoes, fried zucchini, broccoli with wasabi, sesame spices, tomato salad with coriander
16,00
Venison, roasted vegetables, blackcurrant sauce
24,00
Sous vide halibut fillet, asparagus, apple-yuzu gel, smoked carrot sauce
22,00
Saffron risotto, coconut milk, prawns, mussels, squid
15,00
DESSERTS
Mascarpone, passion fruit tart, lemon sherbet
7,50
Lychees with coconut cream and yuzu
7,50
Chocolate cake
7,50
TABLE RESERVATION
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