Most courses are possible to make as vegetarian and special diets can be accommodated.
ENTRÉE
- RAMSON SOUP with asparagus and broiled pilgrim scallop
- WHITE ASPARAGUS with hollandaise, trout roe, oxalis and roasted bread-crisp
- PICKLED RAW FRÖYA SALMON with smoked sour cream, pickled cucumber salad with elderflower capers and turnip crisps
MAIN DISH
- GRILLED GLAZED CHAR served with potato and turnip purée, Valencia almonds, dill oil and lemon marmalade with horseradish.
- ROAST LAMB, red wine gravy with fermented long pepper, stewed kohlrabi, baked honey tomatoes and gremolata.
- VEAL FILLET with thyme gravy, baked point cabbage, and crispy seasonal produce.
DESSERT
- ELDERFLOWER MARINATED BERRIES with sabayon and honey biscuits
- OVENBAKED RHUBARB with ginger, oat crust , lemon fudge and tahiti icecream.
- CHOCOLATE CREAM with olive oil, salt roasted nuts and sweetened strawberries
