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Restaurant Senso Chef de Cuisine Andres Rahula recommends

Special March menu

Chimichurri roasted tiger prawns, marinated asparagus and light citrus aioli
9.00
Roasted red snapper with green vegetable julienne, cherry tomato-thyme tartlet and herb-butter sauce
15.00
Crispy pork schnitzel, feta-yoghurt sauce, red cabbage coleslaw and green pea puree
14.00
Spaghetti Nero with seafood, cherry tomato and shellfish sauce
9.00
Dark chocolate mousse with spicy chili, sea buckthorn mousse and marinated sea buckthorn berries
5.00

Drink recommendation
Purtse, Pale Ale, alc 5,5%
0,33 l 5.30
Siidisuka, Sweet Stout, alc 6,3%
0,33 l 5.30

Note that some of our dishes contain allergens, please ask and we’ll be happy to provide more information.

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