Menu 

1/2023

Starters

Ravioli filled with fermented garlic and sour cream, roasted and pickled celeriac and celeriac consomme

17€

Vendace roe mousse, buckwheat blini. 

Pickled cucumber and mustard seeds

17€

  Orange flavoured duck leg terrine, fermented apricot puree and pickeled carrot. 

Dried Espelette paprika and carrot sauce.

17€

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Main Courses

Beetroot and tarragon gnocchi, roasted beetroot

and pickled beetroot. Walnut, crispy bread crumble and beetroot beurre blanc

33€

Poached cod, cod brandade and Jerusalem artichoke puree. Roasted artichokes, malt bread pudding and lardo. ”Moules Marinières” sauce

36€

A Roll of deer neck and roast with beetroot puree. Steamed Frex beetroot, red cabbage and creamy cognac sauce

36€

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Desserts

Blueberry parfait with preserved lemon. Blueberry panna cotta, marinated blueberries and lemon crème pâtissière

15€

 

Our version of the classic opera cake

Espresso flavoured caramel, chocolate ganache and almond cake with coffee

15€

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Chefs cheese selection

Selection of 2

13€

Selection of 4  

23€

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Chefs menu

Kitchens 5 and 7 course recommendation menu from our ala carte. The menu is served for the entire table party

Menu          Matching wines

5/77€               74€

7/97€               94€

We also serve matching juice pairings for the menu.
We reserve the right to change the ingredients if necessary.