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Restaurant Senso Chef de Cuisine Andres Rahula recommends

Chef de Cuisine recommends: spring-fresh menu

Spicy tiger prawns in filo, tomato salsa, avocado cream and romaine lettuce
8.00

Mediterranean shellfish bisque with seafood and truffle oil
6.00

Grilled salmon fillet with chilli-orange marinade, saffron rice, broccoli and oyster sauce
15.00

Slow-cooked lamb shank with red wine sauce, potato puree and green peas
14.00

Lemon mousse with cookie crumble and blueberries
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
Kolmekas, Pale Ale weissbier, alc 6,5%
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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