APPETIZERMarinated beef with forest mushrooms, cold pressed rapeseed oil, ripening cheese and rosemarySOUPCream soup with parsnip and pear with nigella and cider jellyMain course ILong roasted bacon with red cabbage puree, hazelnuts, dark sauce and kale chipMain course IIPumpkin dumplings with burnt butter, almonds, pumpkin seed oil and pumpkin powderdessertWhite chocolate mousse, roasted white chocolate, marinated pear
StarterMild seaweed wakame salad (with rice vinegar and sesame oil)orSpicy kimchi salad (sauerkraut with carrots and leek)AppetizerTuna tats poured with ponzu sauce and sprinkled with sesame seedsSoupMiso (soup based on fermented soybean paste with seaweed and tofu)Warm courseBulgogi beef (thinly sliced beef grilled with leek and carrots in bulgogi sauce)
Ripened cheeses and cold cutsMarinated olivesRoasted pineapple and kimchi saladBeef tartare with egg yolk emulsion, Spanish pickles and truffle mayonnaiseTacos with salmon, watermelon with teriyaki sauce, and aioliToasts with caramelized fennel, spicy kale pesto, and olivesFrittata with smoked bacon, gorgonzola and salsa verde with nutsDips with bread
Ripened cheeses served with picklesPimientos de Padron - fried Spanish peppers from Galicia with smoked saltFrittata with blue goat cheese, pears stewed in cider and herb and nut crumbleTacos with kimchi, wasabi guacamole, and smoked tofuRoasted root vegetables with horseradish bechamel sauce, piquillo pepper and bison grass salsaCelery steak with truffle sauce, celery purée, walnuts and kale
Leek and potato cream with truffleSourdough bread with oscypek, chanterelles, maturing ham and tarragon oil (vege option possible)Sous vide pork tenderloin with king oyster mushroom, white vegetable purée and chimichurriorCod sirloin in citrus-herb crumble with Romesco salsa, baby vegetables and shrimp oilAlmond tart with English cream, port plums and mint
AppetizerCroissant with crayfish necksAppetizer IIMilk chips with cod liverMain courseCod with peas and baconorCod with creamy asparagusDessertChocolate mousse with sea salt and raspberriesorCrumble with seasonal fruits
AppetizerGravlax with beets, horseradish and dill saltAppetizer IITartar with quail egg and horseradish mayonnaiseMain course IDuck with parsnip, grapes and oatsMain course IIEntrecote with roasted butter and mushroomsDessertMeringue with seasonal fruits and creme chantilly
