Four course menu 55

Wines for three courses 45

 

STARTERS

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House ricotta, spring onion salsa, hazelnut

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Quartier tartar 

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Pike-perch ceviche, basil mayonnaise, cucumber

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BETWEEN COURSES

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Warm vichyssoise soup, sunflower seeds, potato crisp

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MAINS

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Lemon gnocchi, fried globe artichoke, sambuca butter sauce

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Oven baked siika, spring cabbage, lovage sauce

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Beef tenderloin, Sauce Robert, fries, confit aioli

 

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DESSERTS

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Vanilla crème brûlée

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Carrot cake, cardamom ice cream, 

candied walnuts

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