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Restaurant Senso Chef de Cuisine Andres Rahula recommends

Spring-fresh menu

Chicken and prawn ricepaper rolls with Asian style green salad and mirin sauce
8.00

Spring risotto with cold smoked salmon, herbs and lemon-butter sauce
12.00

Grilled beef steak with green asparagus, prawn-hollandaise sauce and french fries
18.00

Spring pasta with asparagus, grilled zucchini and parmesan breaded chicken fillet
8.00

Cream cheese Pavlova with passionfruit and mango sorbet
5.00

 

Drink recommendation

Tommasi Bosco del Gal Custoza DO, Italy
16 cl 7.00
75 cl 30.00
Tommasi Rafael Valpolicella Classico Superiore, Italy
16 cl 7.50
75 cl 34.00

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