Dinner
3-Course Seasonal Menu
APPETIZERS
Virgin lobster with tomato, sechuan pepper and escabeche
HEADQUARTERS
Slow-roasted pork with peas, lemon, capers and horseradish
–
Salad with grandma cream, crispy vegetables and green oil
DESSERT
White chocolate cream, buttermilk sorbet, snow on sorrel
INCL.
BUBBLES, 2 GLASSES OF WINE AND FILTERED WATER W/O SODA
750,-/person
À La Carte
SNACKS
Crispy chickpeas with hummus and dukkah 55
Squash blossom with sage, lemon and ricotta 75
Salted canelé with dill, double fraiche and caviar 85
Olives marinated in lemon and herbs 55
STARTER
Vichyssoise with confit potato and pickled salad onions 125
Norway lobster with tomato, Sechuan pepper and Escabeche 145
Smoked halibut with gooseberries, cucumber and wasabi 135
HEADQUARTERS
Slow roasted pork with peas, lemon, capers and horseradish 225
Fish of the day with pepper teriyaki, radishes and chard 245
Grilled summer cabbage with chanterelles, corn, tarragon and Afterglow 235
CHEESE AND DESSERT
White chocolate cream, buttermilk sorbet, snow on sorrel 120
Cherry with white chocolate and licorice panna cotta and sweet malt 120
Season with filo pastry, sesame and plums 110
All menus can be made pescetarian and vegan, if informed in advance
