{"id":17322,"date":"2021-09-08T10:48:29","date_gmt":"2021-09-08T07:48:29","guid":{"rendered":"http:\/\/restoransforest.lv\/menu\/"},"modified":"2026-05-07T14:12:05","modified_gmt":"2026-05-07T11:12:05","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

Beetroot
\ngoat cheese, hemp oil, caramelized hazelnuts (2,8,12)<\/p>\n

Salmon tataki
\nsun-dried tomatoes, olives, capers, onion (2,8,12)<\/p>\n

Herb butter fried pike perch
\nlentil stew, patisson, zucchini, lobster bisque sauce (2,4,6,12,14)<\/p>\n

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

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

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

Dessert duo
\nvanilla cr\u00e8me br\u00fbl\u00e9e
\nstrawberry cheesecake (1,2,3,5,12)<\/p>\n

Homemade bread served on arrival
\nsun-dried tomatoes, cheese, seeds, onion and hemp seed butter (1,2,5,11)<\/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

Marinated beetroot
\ngoat cheese, hemp oil, caramelized hazelnuts (2,8,12)<\/em><\/p>\n

Honey caramelized goat cheese
\nlingonberry jelly (1,2)<\/em><\/p>\n

Saffron risotto (1,2)<\/em><\/p>\n

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

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

Lentil and vegetable stew
\nfried chanterelle mushrooms (2,13)<\/em><\/p>\n

Dessert duo
\nvanilla cr\u00e8me br\u00fbl\u00e9e
\nstrawberry cheesecake (1,2,3,5,12)<\/p>\n

Homemade bread served on arrival
\nsun-dried tomatoes, cheese, seeds, onion and hemp seed butter (1,2,5,11)<\/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 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 ciabatta 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 sunchoke soup with salted hazelnuts, cheese crisp and parsley oil (V) (1,2,8)
\n9.90 \u20ac<\/p>\n

Tomato gazpacho soup with vegetables, crayfish tails and Monte Campo cheese (V) (2,4)
\n13.90 \u20ac<\/p>\n

Lobster bisque soup with fish selection and onion crisps (1,2,4,6,9,12,14)
\n15.90 \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\u00a0and Demi-glace sauce (2,10,12,14)
\n22.90 \u20ac<\/p>\n

Herb butter fried pike perch fillet with lentil stew, butter-fried broccoli, patisson,
\nzucchini, torched onion and lobster bisque sauce (2,4,9,12,14)
\n24.90 \u20ac<\/p>\n

Salmon fillet with with lentil stew, butter-fried broccoli, patisson,
\nzucchini, torched onion and lobster bisque sauce (2,4,9,12,14)
\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, creamy mashed potatoes, red onion marmalade,
\nsweet corn, butter fried 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

Strawberry cheesecake (1,2,3,5,12)
\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 Beetroot goat cheese, hemp oil, caramelized hazelnuts (2,8,12) Salmon tataki sun-dried tomatoes, olives, capers, onion (2,8,12) Herb butter fried pike perch lentil stew, patisson, zucchini, lobster bisque sauce (2,4,6,12,14) Palate cleanser Sorbet with local berry wine \u201cT\u0113vi\u0146kalna\u201d (3,12) Porcini ravioli truffle oil, mushroom sauce, Gran Moravia cheese (1,2,13,14) Roasted quail […]<\/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":{"jetpack_post_was_ever_published":false,"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":30,"href":"https:\/\/restoransforest.lv\/en\/wp-json\/wp\/v2\/pages\/17322\/revisions"}],"predecessor-version":[{"id":18068,"href":"https:\/\/restoransforest.lv\/en\/wp-json\/wp\/v2\/pages\/17322\/revisions\/18068"}],"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}]}}