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catering

The “ Tvaiks” kitchen serves as a base for a broader catering operation that is confidant and experienced cooking for parties of up to 300 people. We specialize in creating custom menus based on individual clients needs and requests. Our more intimate dinners & cocktail parties for small gatherings have also become very in demand, both in our café and in the comfort of your own home.
The second floor of the “BaltaPirts” sauna complex also provides us a warm and homely venue to host groups of up to 50 people. Be it a wedding reception, corporate party, business lunch & seminar, children’s party, or a private family occasions, we are happy to create convenient & all inclusive proposals with a commitment to exceeding your expectations.

“Tvaiks” believes that every customer is unique and will not be satisfied with the same menu. We take pride in preparing food that is in season, made from scratch and reflects what we would hope to see at a special occasion of our own. The constantly changing menus we offer keep our culinary team challenged and motivated, allowing our chefs and cooks to stay creative while doing what we love.
We are in love with all things sustainable. So rest easy knowing your event will be catered with a careful eye for minimizing waste, a reduced use of plastics, and as many organic food sources as your budget allows.

our services

  • Personal chef services for small events from romantic dinners to intimate parties;
  • Boutique catering service for small events from romantic dinners to intimate parties;
  • Corporate catering for breakfast, lunch, after work “cocktail hours” or family gatherings;
  • Simple yet elegant cakes & desserts for all occasions.
Spiced Latgalian pumpkin soup, nutmeg whip, hempseed “salad” & truffle oil

Braised duck and porcini mushroom ragu with pasta pappardelle, parmigiano reggiano and truffle oil

Pan seared fillet of beef with potato gnocchi, braised leeks, caper berries and pesto Genovese

Pumpkin pie, cinnamon whip & pomegranate syrup
Spiced Welsh “rarebit”, duck breast, parsley & shallot salad

Icelandic flounder fillet, herbed spatzle, butternut squash,spinach, tomato & fennel chutney

Rosemary rubbed fillet of lamb, braised salsify, seared fennel, pomegranate demi glace

Butterscotch “Budino”, cardamom whip, espresso syrup, maldon sea salt
Tomato & watermelon salad, pickled rhubarb, Latvian feta cheese, spinach, spiced pumpkin seeds

Pan Seared Pike Perch, summer vegetable “pistou”, tarragon buerre blanc

Slow roast chicken breast, green pea puree, citrus glazed carrots, beetroot vinaigrette

Strawberry shortcake with almond ice cream
Duck and root vegetable dumpling,” borsche” bullion, porcini mushroom, country sour cream

Ovenroasted BalticMackerel, beetroot, roast apple, horseradishcream, bread salsa

Fillet steak with potato gnocchi , creamed spinach, black currant demi glace

Champagne Sabayon, ginger tuile, autumn fruit salad and candied hazelnuts
Green bean salad, marinated vegetables, candied nuts, dried cranberries and goats cheese

Pike perch fillet, smoked pork crackling, cauliflower puree, new squash, tomato “relish”

Pan seared fillet of lamb, braised salsify, pickled asparagus, mushroom ragu, garlic “soubise”

“Boozy” mascarpone rum cake with summer fruit salad, almond honey