À LA CARTE

Mashed potato creme with grilled asparagus, mangalitza pork and pickled peas

Salt and sugar cured salmon with hand peeled and marinated shrimps, dill oil and whey sauce

Nettle soup with smoked blue mussels and cream cheese

Traditional smoked salmon soup

Goat cheese salad with asparagus, strawberries and walnuts

Poached perch with grilled spring onion, ramsons and lobster sauce

Veal picanha with pureed peas, tomato gelee and Port wine sauce

Fava beans with deep-fried cauliflower, buckwheat and tomato jus

Pan fried liver with lingonberries and bacon sauce

Reindeer fillet with celeriac puree, mushrooms and black currant sauce

Marinated strawberries with basil sorbet and chocolate-buckwheat crumble

Rhubarb sorbet with poached rhubarb, caramel foam and pistachios

Vanilla and lemon tartlet with blueberry-raspberry jam and berries in season

Selection of local cheese with house compote