À LA CARTE

Cold water hand peeled shrimps with vendace roe mousse and
champagne vinegar marinated cucumber

Marinated duck breast with chicken liver mousse, garlic crumble and raspberry

Smoked sweet potato soup with fresh cream cheese and watercress oil

Traditional smoked salmon soup

Goat cheese salad with balsamic beetroot, blackberry jam and pecans

Poached pike perch with crushed parsnip, crayfish sauce with pickled cherry tomatoes and parsley oil

Slow braised beef cheeks with grilled flank steak, pickled cauliflower, potato puree and beef jus

Braised celeriac with cabbage and black bean stew, buckwheat and apple-honey sauce

Pan fried liver with lingonberries and bacon sauce

Reindeer fillet with celeriac puree, mushrooms and black currant sauce

Vanilla panna cotta with blood orange sorbet and meringue

Cardamom cake with marinated blueberry and blueberry ice cream

Almond financier with oats biscuit and pomegranate ice cream

Selection of cheese with house jam