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Spring at the Riverside Restaurant

It is with great pleasure that the Riverside Restaurant, at the Reval Hotel Lietuva, with invites you to try the new dishes on its spring á la carte menu.

Creating a new seasonal menu has become delightful  tradition at the Riverside, as the coming season itself dictates the ingredients combined to form our  new dishes, so you will feel the touch of spring in our new á la carte menu at the Riverside Restaurant.

 Visitors are invited to choose from delicious starters including succulent deep-fried tiger shrimps and a variety of salads, featuring our near classic Caesar salad, but also especially refreshing and light choices like fresh vegetable salad with yogurt and ginger marinated chicken, served with sun-dried tomatoes, red grapes and Parmesan shavings.

Every year the Riverside restaurant hosts Norwegian fish week. During this week the best chefs from Norway present mouthwatering fish dishes, and the Riverside’s Head Chef then brings the most popular onto his new spring menu. This season fish and seafood lovers can sample light starters with King scallops or Norwegian salmon baked in walnut oil, seasoned with a mussel cream and with a root vegetable selection specially created to enhance the dish. Also to be found among the new dishes is a delicious creamy lobster and seafood bisque, served with crayfish tails and vegetables.

The Riverside Restaurant is also proud of its new main courses, especially the grilled ones. Meat lovers should go for beef Rossini, served with seared foie gras, a Chianti wine reduction and  vegetables sautéed in truffle oil;  or perhaps the thyme marinated venison fillet, served with sautéed baby potatoes, mushrooms, green beans and lingonberry  sauce? For those who can’t live without fish, Chef has provided several options including  grilled butterfish, oven baked salmon, and pan-fried red snapper. As always, vegetarians have not been neglected, and will find a special ravioli crammed with ricotta and spinach and a vegetarian risotto awaits them.
But what would a dinner be without the tender touch of something sweet? For spring you will find strawberry and chocolate cheese cake, chestnut and walnut cake, and a chocolate and caramel cake gracing the menu.  If you are looking for a truly decadent dessert, try our Ice Parfait with crushed nougat, followed by apples in saffron and calvados perfumed jelly. It won’t disappoint on a sunny spring day. On warmer days the restaurant will gladly offer homemade ice cream and sorbets.

Looking for an even richer experience?  Take the table next to our open kitchen you will be able to see the cook work and smell all the delights of the new menu as they unfold. And don’t forget that the Riverside’s  friendly staff are always there to help you select side dishes and the best wine match for your meal. In short, the Riverside Restaurant is a remarkably pleasant place to be.

For more information please contact:
Arūnė Gogytė
Marketing Manager
Ph +370 5 231 48 72
Mob. +370 652 41582
Fax. +370 5 272 92 10