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€
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€
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€
Chefs cheese selection
Selection of 2
13€
Selection of 4
23€
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€