Trio of King Crab
Croquette:
Pineapple Chilli Gastrique
Salad of King Crab:
Avocado ~ Toasted Pistachios ~ Micro Greens ~ Cumin
Warm Breaded Chevre:
Forest Mushrooms ~ Red Pepper
Wild Boar Medallion and Braised Wild Boar Shoulder
Cous Cous Gnocchi ~ Mushrooms Parsnip Puree ~ Quail Egg
Rosemary Sauce ~ Vanilla Froth
Flourless Chocolate Cake
Pecan Crust ~ Ganache Glaze Caramelized Bananas
3 course menu 595,-
Wine pairings for 3 course menu 575,-
Salad of Sole
Mollusks of the day
Salsify Ring Chip
Garlic Dressing
Orange and Allspice Encrusted Sea Trout
Celery Root Puree ~ Pea Shoots
Golden Beets ~ Trout Roe
Beurre Rouge ~ Red Wine Reduction
Wild Boar Shoulder
Cous Cous Gnocchi ~ Mushrooms
Rosemary Sauce ~
Vanilla Bean Froth
Sauteed Reindeer Filet
Creamed Leeks and Brussel Sprouts ~
Roasted Fingerling Potatoes
Truffle Sauce
Red Current Chiboust
Shortbread ~ Red Current Coulis
Candied Currents ~ Lime Syrup
5 course menu 825,-
Wine pairings for 5 course menu 750,-
Kitchen’s choice of today’s surprises