|
The Chef recommends |
|
|---|---|
|
Folk Basil Ginger Bombay Sapphire, Kinley Bitter Lemon, ginger, fresh basil, lemon |
21,- |
|
Spring tea orange, fresh raspberries, honey, ginger, pansy |
14,- |
|
Turkey’s knuckle trotters in aspic horseradish ice cream, cress, early vegetables, marinated porcini mushrooms |
29,- |
|
Grilled romaine lettuce goat cheese, avocado, kale, coriander, confit chickpeas, grenade, cranberry, Maple syrup |
27,- |
|
Potato dumplings with goat cheese and truffle Emilgrana cheese, rucola, truffle oil, cream and lemon sauce |
38,- |
|
Rabbit leg spatzle dumplings, oyster mushroom, parsley, herbal salad, pepper sauce |
56,- |
|
Cod’s sirloin wheatgrass, samphire, young peas, apple, lemon butter |
54,- |
|
Biscuit roulade Mascarpone cream, rhubarb, physalis, mint, strawberry |
22,- |
Allergen information available on request.
