Ravioli filled with fermented garlic and sour cream, roasted and pickled celeriac and celeriac consomme
Vendace roe mousse, buckwheat blini.
Pickled cucumber and mustard seeds
Orange flavoured duck leg terrine, fermented apricot puree and pickeled carrot.
Dried Espelette paprika and carrot sauce.
Beetroot and tarragon gnocchi, roasted beetroot
and pickled beetroot. Walnut, crispy bread crumble and beetroot beurre blanc
Poached cod, cod brandade and Jerusalem artichoke puree. Roasted artichokes, malt bread pudding and lardo. ”Moules Marinières” sauce
A Roll of deer neck and roast with beetroot puree. Steamed Frex beetroot, red cabbage and creamy cognac sauce
Blueberry parfait with preserved lemon. Blueberry panna cotta, marinated blueberries and lemon crème pâtissière
Our version of the classic opera cake
Espresso flavoured caramel, chocolate ganache and almond cake with coffee
Chefs cheese selection
Selection of 2
Selection of 4
Kitchens 5 and 7 course recommendation menu from our ala carte. The menu is served for the entire table party
Menu Matching wines