{"id":17322,"date":"2021-09-08T10:48:29","date_gmt":"2021-09-08T07:48:29","guid":{"rendered":"http:\/\/restoransforest.lv\/menu\/"},"modified":"2026-10-28T11:43:38","modified_gmt":"2026-10-28T09:43:38","slug":"menu","status":"publish","type":"page","link":"https:\/\/restoransforest.lv\/en\/menu\/","title":{"rendered":"Menu"},"content":{"rendered":"

SEASONAL\u00a0FOREST TASTING MENU
\n7\u00a0 COURSES<\/strong><\/p>\n

Homemade bread<\/strong>
\nsun-dried tomatoes, cheese, seeds, onion and hemp seed butter (1,2,5,11)<\/p>\n

Caramelized goat cheese<\/strong>
\napple-apricot chutney, lingonberry jelly, pine nuts (1,2,8,12)<\/p>\n

Smoked herring<\/strong>
\nherb cream, rye bread, dill oil, olives<\/p>\n

Sea bass<\/strong>
\nherb butter, lentil ragout, pattypan squash,
\nsoybeans, pumpkin cream, velout\u00e9 sauce (2,6,12,14)<\/p>\n

Palate cleanser<\/strong>
\nSorbet with local berry wine \u201cT\u0113vi\u0146kalna\u201d (3,12)<\/p>\n

Porcini ravioli<\/strong>
\ntruffle oil, mushroom sauce, Gran Moravia cheese (1,2,13,14)<\/p>\n

Roasted quail breast<\/strong>
\npotato\u2013celery root gratin, broccoli, demi-glace sauce (2,9,12,14)<\/p>\n

Vanilla Napoleon<\/strong>
\n(Mille-feuille) (1,2,5)<\/p>\n

62 per person<\/p>\n

Additional wine pairing
\n47 per person (6 selected wines)<\/p>\n

Last orders for the tasting menu are accepted until 19:30<\/strong>
\nThe tasting menu is an experience to be enjoyed by the entire table
\nPlease allow approximately 2\u20133 hours to enjoy the full tasting experience<\/p>\n

Please inform us in advance about any allergies or dietary preferences
\nA vegetarian menu is available upon request<\/p>\n

A service charge of 10% is added for groups of six or more<\/p>\n

 <\/p>\n

SEASONAL FOREST VEGETARIAN TASTING MENU
\n7\u00a0 COURSES
\n<\/strong><\/p>\n

Homemade bread<\/strong>
\nsun-dried tomatoes, cheese, onion, hemp seed butter<\/p>\n

Honey caramelized goat cheese<\/strong>
\napple-apricot chutney, lingonberry jelly, pine nuts<\/p>\n

Smoked tofu<\/strong>
\nbeetroot, caramelized hazelnuts, hemp oil<\/p>\n

Saffron risotto<\/strong><\/p>\n

Palate cleanser<\/strong>
\nSorbet with local berry wine \u201cT\u0113vi\u0146kalna\u201d<\/p>\n

Ravioli<\/strong>
\nporcini mushroom, truffle oil, Gran Moravia cheese<\/p>\n

Potato-celery root gratin<\/strong>
\nkale, oyster mushroom<\/p>\n

Vanilla Napoleon<\/strong> (Mille-feuille)<\/p>\n

62 per person<\/p>\n

Additional wine pairing
\n47 per person (6 selected wines)<\/p>\n

Last orders for the tasting menu are accepted until 19:30<\/strong>
\nThe tasting menu is an experience to be enjoyed by the entire table
\nPlease allow approximately 2\u20133 hours to enjoy the full tasting experience<\/p>\n

Please inform us in advance about any allergies or dietary preferences
\nA vegetarian menu is available upon request<\/p>\n

A service charge of 10% is added for groups of six or more<\/p>\n

 <\/p>\n

M E N U<\/strong><\/p>\n

A P P E T I Z E R S<\/strong><\/p>\n

Homemade bread with sun dried tomatoes, cheese, seeds, onion and hemp seed butter (V) (1,2,5,11)
\n6.80 \u20ac<\/p>\n

Pickled large black olives
\n7.80 \u20ac<\/p>\n

Beetroot with ash-ripened goat cheese, hemp oil and caramelized hazelnuts (V) (2,8,12)
\n12.90 \u20ac<\/p>\n

Arugula leaf salad with Camembert cheese, cherry tomatoes, pine nuts
\nand passion fruit-olive oil dressing (V) (2,8,12)
\n12.90 \u20ac<\/p>\n

Herring tartar with herb cream, capers, fried onion oil and rye bread toast (1,2,6,12)
\n13.90 \u20ac<\/p>\n

Crayfish salad with avocado, cherry tomatoes and red onion (4,12)
\n13.90 \u20ac<\/p>\n

Honey caramelized goat cheese on toasted bread with red onion marmalade (V) (1,2)
\n15.90 \u20ac<\/p>\n

Porcini mushroom ravioli with truffle oil, mushroom sauce and Gran Moravia cheese (V) (1,2,13,14)
\n15.90 \u20ac<\/p>\n

Butter fried tiger prawns with berry puree and mango – chili salsa (2,4,11)
\n15.90 \u20ac<\/p>\n

Beef fillet carpaccio with truffle olive oil, black sea salt and Gran Moravia cheese (2)
\n15.90 \u20ac<\/p>\n

Salmon carpaccio with Caponata sauce and black sea salt (6,12)
\n15.90 \u20ac<\/p>\n

S O U P S<\/strong><\/p>\n

Creamy Jerusalem artichoke soup with salted hazelnuts, cheese crisp and parsley oil (V) (1,2,8)
\n9.90 \u20ac<\/p>\n

Spicy fish soup with sea bass, salmon, tomatoes, potatoes, zucchini, bell pepper and carrots (6,12)
\n14.90 \u20ac<\/p>\n

M A I N\u00a0 \u00a0C O U R S E S<\/strong><\/p>\n

Lentil, vegetable stew with tomato marmalade and king oyster mushroom (V) (2,12,13,14)
\n19.90 \u20ac<\/p>\n

Potato-celery root gratin with cheese, kale and king oyster mushroom (V) (2,9,12,13,14)
\n19.90 \u20ac<\/p>\n

Creamy Tagliatelle with broccoli, cherry tomatoes and Monte Campo cheese (V) 18.90 \u20ac
\n\/ chicken fillet 19.90 \u20ac \/ tiger prawns 24.90 \u20ac (1,2,4,5,14)<\/p>\n

Beef stroganoff with mushrooms, pickled cucumbers and mashed potatoes (2,13,14)
\n21.90 \u20ac<\/p>\n

BBQ pork ribs with garlic butter baked potatoes, red onion marmalade,
\nsoybeans and Demi-glace sauce (2,10,12,14)
\n22.90 \u20ac<\/p>\n

Pan-seared sea bass fillet with herb butter, lentil ragout, butter-saut\u00e9ed broccoli, pattypan squash,
\nzucchini, torched onion and velout\u00e9 sauce (2,9,12,14)
\n24.90 \u20ac<\/p>\n

Salmon fillet with lentil ragout, butter-saut\u00e9ed broccoli, pattypan squash, zucchini,
\ntorched onion and velout\u00e9 sauce (2,9,12,14)
\n24.90 \u20ac<\/p>\n

Slow cooked veal cheeks in red wine sauce with mashed potatoes, zucchini, pumpkin and soybeans (2,9,12,14)
\n34.90 \u20ac<\/p>\n

Charolais beef tenderloin steak with potatoes, red onion marmalade,
\nsweet corn, butter-saut\u00e9ed broccoli and demi-glace sauce (2,12,13,14)
\n38.90 \u20ac<\/p>\n

S I D E\u00a0 \u00a0D I S H E S<\/strong><\/p>\n

Garlic butter fried potatoes (2)
\n6.80 \u20ac<\/p>\n

Green leaf – vegetable salad
\n7.80 \u20ac<\/p>\n

Grilled vegetables
\n7.80 \u20ac<\/p>\n

D E S S E R T S<\/strong><\/p>\n

Chocolate fondant with vanilla ice cream, blackcurrant liqueur flavored berries,
\ncaramelized nuts and quince puree (1,2,3,5,8)
\n10.90 \u20ac<\/p>\n

Vanilla Cr\u00e8me br\u00fbl\u00e9e with berry puree and sorbet (2,3,5,12)
\n10.90 \u20ac<\/p>\n

Vanilla Napoleon (Mille-feuille) (1,2,5)
\n10.90 \u20ac<\/p>\n

Ice cream selection with nuts (2,5,3,8)
\n8.90 \u20ac<\/p>\n

Sorbet selection (3)
\n10.90 \u20ac<\/p>\n

\u00a0K I D S\u00a0 M E N U<\/strong><\/p>\n

Chicken fillet with oven fried potatoes and tomato sauce (2)<\/em><\/p>\n

8.00 \u20ac<\/p>\n

Pasta with vegetables and cheese in cream sauce (1,2)<\/em><\/p>\n

8.00 \u20ac<\/p>\n

Vanilla ice cream (2,3,5)<\/em><\/p>\n

5,00 \u20ac<\/p>\n

 <\/p>\n

*Service charge of 10% is added to parties of six or more<\/p>\n

* Allergens<\/p>\n

1 \u2013 Gluten, 2 \u2013 Lactose, 3 \u2013 Glucose, 4 \u2013 Shellfish, 5 \u2013 Eggs, 6 \u2013 Fish, 7 \u2013 Peanuts, 8 \u2013 Nuts,
\n9 \u2013 Celery, 10 \u2013 Mustard, 11 \u2013 Sesame seeds, 12 \u2013 Sulfites, 13 \u2013 Mushrooms, 14 \u2013 Soja<\/p>\n","protected":false},"excerpt":{"rendered":"

SEASONAL\u00a0FOREST TASTING MENU 7\u00a0 COURSES Homemade bread sun-dried tomatoes, cheese, seeds, onion and hemp seed butter (1,2,5,11) Caramelized goat cheese apple-apricot chutney, lingonberry jelly, pine nuts (1,2,8,12) Smoked herring herb cream, rye bread, dill oil, olives Sea bass herb butter, lentil ragout, pattypan squash, soybeans, pumpkin cream, velout\u00e9 sauce (2,6,12,14) Palate cleanser Sorbet with local […]<\/p>\n","protected":false},"author":1,"featured_media":17866,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-templates\/menu-page.php","meta":{"footnotes":""},"class_list":["post-17322","page","type-page","status-publish","has-post-thumbnail","hentry"],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/P76Dyz-4vo","_links":{"self":[{"href":"https:\/\/restoransforest.lv\/en\/wp-json\/wp\/v2\/pages\/17322","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/restoransforest.lv\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/restoransforest.lv\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/restoransforest.lv\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/restoransforest.lv\/en\/wp-json\/wp\/v2\/comments?post=17322"}],"version-history":[{"count":5,"href":"https:\/\/restoransforest.lv\/en\/wp-json\/wp\/v2\/pages\/17322\/revisions"}],"predecessor-version":[{"id":18138,"href":"https:\/\/restoransforest.lv\/en\/wp-json\/wp\/v2\/pages\/17322\/revisions\/18138"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/restoransforest.lv\/en\/wp-json\/wp\/v2\/media\/17866"}],"wp:attachment":[{"href":"https:\/\/restoransforest.lv\/en\/wp-json\/wp\/v2\/media?parent=17322"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}