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STARTERS
Tiger shrimp wonton soup
Ls 7.70
Roasted bone marrow with local Burgundy escargots, chanterelle and garlic sauce
Ls 7.25
Farmer Lubāns Martinelli cheese bouche baked in a field tomato ●
Ls 7.25
Acorn-fed Spanish ham—jamón ibérico de bellota with cantaloupe melon
Ls 8.50
Foie gras ravioli with morel mushrooms
Ls 13.20
Field tomato carpaccio with wild thyme and basil ●
Ls 6.50
Vincents classic Caesar salad
Ls 7.25
Cured Scottish salmon, beetroot, walnut and horseradish cream
Ls 8.25
Rye and buckwheat crêpe filled with wild mushrooms in Madeira wine sauce ●
Ls 8.50
Tuna fish tartare with kombu bonito sauce
Ls 8.70
Aged Gotland beef carpaccio with shaved parmesan
Ls 9.90
or with foie gras
Ls 11.80
● — vegetarian
France
market selection
Mottra Latvian caviar with traditional accompaniments (56 g) Osetra or Sterlet
Ls 99.00
FROM THE SEA
Grilled pavé of pikeperch with fish-bone consommé
various lakes
Ls 13.20
Grilled fillet of Baltic Sea turbot almondine
Pāvilosta
Ls 15.00
BBQ saltwater tiger shrimps
Pacific Ocean
Ls 16.00
Divers catch deep-sea scallops with ice wine beurre blanc
Norway
Ls 17.80
Yellowfin tuna steak with dashi wasabi sauce
Indian Ocean
Ls 19.00
FROM THE FIELDS
Suprême of free-range chicken with wild mushrooms and summer truffles
“Laukgaļi” farm
Ls 14.20
Shank of lamb with flaming herbs
Ireland
Ls 17.20
Confit of suckling pig with a heather-honey and red-wine glaze
“Kunturi” farm
Ls 19.70
Our prime cuts of steak are cooked over coal, grass fed and aged minimum 21 days
Gotland, Germany, Australia
SIDE’S
Grilled vegetables
Mixed leaves
Butter beans
Wild mushrooms
Pilaf rice
Vincents chips
Dilled new potatoes
Ls 3.50
A discretionary service charge of 10% will be added to groups of 8 or over
