Cold appetizerRaspberry tomato tartare with herbs and sproutsHot appetizerAsparagus with lemon pureeSoupSmoked eggplant soupMain courseRisotto with mushrooms, vegan hazelnut butter and boletus powderDessertFrozen forest fruits with hot vegan white chocolate
SnacksRefreshments from the ChefAppetizer ITomatoes with cherry and sour creamAppetizer IIGrilled mackerel with cucumber and chicorySoupBeef broth with chanterelles, broad beans and marjoramMain courseLamb with new potatoes, roasted cabbage and currant leavesDessert''Roasted'' cheesecake with rhubarb and rose petalsAdditiveSourdough bread with homemade butter
AppetizerSalmon ceviche with a mix of salads and herbsMain courseRisotto with asparagus, peas and goat cheeseDessertFrozen pumpkin cheesecake with spicy meringue
Amuse boucheHerring selectionAppetizerBeef tartare with pickles, herbs and vodka emulsionSoupŻurek (sour soup in the old Polish style)Main courseConfit duck leg / red cabbage with cherries / demi glace sauce / handmade dumplings / kale chipsDessertCheesecake with salted caramel and nuts
Antonius caviar 6* with potato pancake and ricotta cheeseCaviche of king cod with fresh passion fruit, fresh cucumber juice and dillHalf goose meat with herbal cruller and beet marinated in bison grassSmoked beef tartare with quail egg and chive mayonnaisePheasant broth with Japanese dumplings and marinated garlicLemon sorbet with elderberry spiritSkrei with French potatoes, fried pak choy and chorizo emulsionBeef tenderloin with mashed potatoes with roasted garlic, porto sauce and glazed carrotsCruller with ricotta mousse and pistachiosWhite chocolate mousse with roasted almonds and wild strawberry sauce
Tosago with potato chips, vegan sour cream and spring onionsMarinierte Rote Bete mit veganem Hüttenkäse, Johannisbeergelee und gerösteten PistazienTerrina of colorful carrots and chervil with apple chutneySmoked tofu in hoisin sauce with marinated turnipsOriental consome with shitake with vegetable dumplings and corianderLemon sorbet with elderberry spiritCauliflower steak in peanut marinade with sauce and wild broccoliRye ravioli with cauliflower and pear on roasted cauliflower mousse with pear chutney and St. Lawrence mountain oil and almond parmesanBaby pear with caramel sauce and almond crumbleChocolate mousse on water with raspberry sauce and pickled blackberries
AppetizerHomemade bread with herb butterSmoked Beef Tartare with classic side dishes, dijon sauce, chive mayonnaise and truffle powderCod brandade with chives, leek sauce and salmon roeSoupŻurek (sour soup) on smoked ribs with quail egg, bacon crisp and creamy potatoes with garlicMain courseConfit duck leg in citrus with traditional French casserole potato, wine sauce and vegetables in butter emulsionDessertCruller with cottage cheese cream and roasted pistachiosChallah mousse with raspberry sauce, spinach sponge cake and pine shoot syrup
AppetizerHomemade bread with herb butter and avocadoBeets caramelized in heather honey with creamy polenta, black olives and capers with raspberry sauce and lemon oilFire-roasted potatoes with herbed cottage cheese, sundried tomato okra with fresh herbs and homemade picklesSoupPumpkin cream with spherical natural yogurt ravioli, pear chutney and caramelized pumpkin seedsMain courseCauliflower steak with creamy potatoes, vege roasting sauce, homemade pickles and fresh lettuce with chive oilDessertPipe filled with vegan cream, vanilla and kahlua reduction
AppetizerRoasted king oyster mushroom, two-coloured pickled beetroot, scorzonera puree, black lentils, jerusalem artichoke chipMain courseRisotto with porcini puree served with pickled chanterelles, shimeji mushrooms and herb oilDessertVegan chocolate tart à la praline with a hint of orange served on a base of dates and roasted nuts
StarterRosolje - matias and beetroot salad, with hints of citrus and nutsMain courseZander in chanterelle sauce, herbal mulgipuderDessertVastlakukkel - sweet yeast bun with whipped cream and cranberries
