Our seasonal menu

A wine recommendation will accompany all menu proposals.
Service personnel are available on demand.
See our canapés menu for pre-dinner drinks.
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Vegetarian options have a vegan alternative is deserved. All dishes can be produced gluten and lactose free.

First course

Cured Venison Carpaccio

Cured Venison Carpaccio with Smoked Juniper Gräddfil, Watercress, Enoki Mushrooms & Spruce Vinaigrette

220

Pike Perch Mousse Quenelle

Pike perch mousse quenelle, vongole, samphire in champagne sauce.

250

Beetroot Carpaccio with Chèvre

Beetroot Carpaccio with Chèvre, Walnuts, Watercress & Honey–Apple Cider Dressing

250

Vegetarian

Main course

Ox Fillet with Veal Cheek Croquette

Ox Fillet with Madeira Jus, Veal Cheek & Lingonberry Croquette, Bone Marrow Mayonnaise & Butter Potato Espuma.

320

Lavender Glazed Duck Breast

Lavender Glazed Duck Breast with Pumpkin Purée, Hasselback Potatoes & Foie Gras Glazed Belgian Endive

320

Pan-Fried Halibut

Pan-Fried Halibut with Bacon Lardons, Golden Beetroot, Shiitake, Mangold & Brown Butter–Soy Dressing

320

Truffled buratta

Truffled burrata, black kale, mangold, toasted rye, tagetes and macadamia nuts with a elderflower vinaigrette

280

Vegetarian

Dessert

Chocolate Fondant

Chocolate fondant on a chocolate crumb, brandy snaps and sea buckthorn coulis.

220

Nori Pear tarte tatin

Nori pear tatin, marsala zabaione and cardamom cream

220

Cloudberry panna cotta

Cloudberry panna cotta, white chocolate ganache crumb with berry coulis and madeleines

220