Starter: Cherry-smoked rabbit ballottine, served with duo of Jerusalem artichoke (Gauja Region rabbit farm “Sidrabi”)

Main Course: Baked sturgeon fillet, served with celeriac mousse and mashed purple potatoes (Limbaži fish farm “The Kings Fish”)

or  Black Rock Grill duck breast cooked on a lava stone, served with sea-buckthorn mashed carrots and duck fat–cooked root vegetables

Dessert:“Spring in an Aquarium” crushed pistachios, blackcurrant marshmallow, sea-buckthorn ice-cream, rhubarb, and vanilla sauce