Amuse-boucheMarinated herring, apple mousse, caramelized red onion, currantAppetizer IDumpling with stuffing of baked potatoes and cottage cheese with marjoram and burnt butterAppetizer IIBeef tartare with lovage sauce, horseradish mousse and amber cheese chipsSoupDuck broth with lovage and homemade noodlesMain courseDuck breast, wine and cranberry sauce, parsley puree with bryndzaDessertCheesecake with halva glaze and forest fruit sauce
Amuse-boucheOyster with grapefruit granita with red pepper and rosemaryAppetizer ITuna slices with avocado mousse, roe and chive oilAppetizer IISt. Jacob mussels with topinambur puree with roasted butter and appleSoupBouillabaisse with clams and shrimpsMain courseOctopus on grilled bell pepper and feta paste with roasted tomatoes and olivesDessertMango and passion fruit cream
