Menu 

 2/2021

Starters

Creamy salsify soup with caramelized salsify and pear. Crispy spelt and hazelnut

Whitefish roe mousse with pickled onion and fried potato served with blini topped with bottarga

Pork “Fromage de tête”, onion puree and salted rutabaga. Vinaigrette of sea buckthorn and mangalitza pork

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Main Courses

Pan-fried sturgeon, malt bread pudding with pickled cauliflower and lardo. Roasted cauliflower and grilled beurre blanc

Grilled beef petit tender, braised chuck steak with pickled root vegetables and black garlic.             Potato puree and roasted onion

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Desserts

Pistachio mousse, cloudberry parfait and blood orange granita. Fermented cloudberry and vanilla

Dark chocolate namelaka with rum baba and crystallized chocolate. Lemon thyme ice cream and currant compote

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Chefs cheese selection

Selection of 2

 12€

Selection of 4 

22€

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Prices

                 Menu            Matching wines

3/  54€                  48€

5/  74€                  68€

7/  94€                  88€