Executive Chef Lauri Tomingas offers a menu of dishes using the finest seasonal produce and inspiration of pure flavors and the best qualities. The open kitchen allows you to follow every movement of our skilled chefs and see your meat being prepared to perfection.
Apple & horseradish
PRAWNS & CHORIZO
Garlic, fresh coriander, lemon, béarnaise
SALMON FROM FAROE ISLANDS
Coriander and fennel seeds, mixed leaves, orange
LOCAL ELK TARTAR
Anchovies, egg yolk, spiced tomato
POUNDED BEEF CARPACCIO
Chanterelle & truffle oil, local goat cheese, rocket salad
GRILLED ANDRI-PEEDO CREAMY GOAT CHEESE
Cloudberry, crispy kale, roasted pumpkin & zucchini
Smoked elk, farmhouse smoked pork, local salami, deer sausage, garlic speck
CLASSIC ONION SOUP
Bacon, Gruyère, ciabatta
FISH & SEAFOOD SOUP
Clams, mussels, prawns, saffron
SEARED TUNA & WAKAME SALAD
Red caviar, nori, marinated lemon
Grilled little gem, prosciutto crisps, blue cheese popcorn, avocado dressing
Gran Moravia, sun dried tomatoes, herb croutons
TOP UP YOUR LEAVES
Chicken 3 €
Salmon 5 €
Prawns 7 €
LOCAL BEEF TENDERLOIN 250G
The most tender cut of beef with almost no visible fat. Soft in texture but less flavoursome. Recommended serving medium.
LOCAL DRY AGED T-BONE STEAK 500G
Best cut for meat lovers. Tenderloin and striploin on opposite sides of the bones surrounded by a rim of fat to give the meat more flavour. Lot of texture and flavours. Recommended serving medium plus.
LOCAL DRY AGED ENTRECOTE 250G
Entrecote or rib-eye without a bone. The fat in the middle (or the “eye”) and surrounding the cut, give it the specific flavour. Recommended serving medium.
U.S. BEEF STRIPLOIN 250G
A cut of beef with lots of texture but grain-feeding has given it a nice marbling and the fat on one side of the steak make it tender and full of flavour after grilling. Recommended serving medium.
U.S. FLANK STEAK 250G
The cut of beef with the best flavour but the texture turns tough if overcooked. We recommend it medium rare.
IBERICO PORK CHOPS, 2 PCS
This Spanish pork is considered the best in the world. A tender marbled piece of meat with higher fat content that gives it a superb flavour when grilled on an open fire. Recommended serving medium.
BUTCHER’S LAMB CHOPS FROM IRELAND, 3 PCS
The soft texture and high fat content make Irish lamb the best to be cooked over charcoal. The rim of fat gives it the real taste of grilled lamb.
LOCAL ELK STRIPLOIN 200G
Naturally grown in the forest, the meat is full of flavour and minerals, giving it the unique taste but slightly stronger texture. Best served medium.
Glazed with honey, the duck breast is at its best when cooked to medium.
A tender piece of beef tenderloin with almost no visible fat that is carved at your table and suitable for two persons. Recommended serving is medium.
FROM THE SEA
WHOLE TIGER PRAWNS, 3 PCS
SAUCES & SIDES
SAUCES 3 €
The Able Butcher BBQ
Demi-glace with Jack Daniel’s
SIDES 3 €
Truffle potato mash
Sweet potato fries
Steamed new potatoes
Mixed leaves salad
Onions & mushrooms, smoked cheese, mild BBQ sauce, coleslaw
THE ABLE BUTCHER BURGER
Local dry aged beef, cheddar cheese, bacon, coleslaw
DOUBLE IT UP 21 €
Cheddar cheese, tomato, coleslaw
ROE DEER SHANK
Truffle potato mash, sautéed vegetables, demi-glace
CATCH OF THE DAY
Pan fried fish fillet, chickpea ragout, béarnaise
Mashed potatoes, crispy onion, Jack Daniel’s sauce
SPAGHETTI & MUSHROOMS
Mushrooms, vegetable cream, spinach
WILD BOAR RAGOUT
Pappardelle pasta, fresh field herbs, Gran Moravia
VEGAN STEAK & PORTOBELLO
Crispy onion, sautéed vegetables, teriyaki & ginger
HASSELBACK BUTTERNUT SQUASH
Pine kernels, chickpea ragout, maple syrup
SELECT A DESIRED DESSERT FROM OUR TRAY
BUTCHER’S CHEESE SELECTION
Cheese from Estonia and few neighbours, cloudberry jam, black bread chips
This post is also available in: Estonian