Duckliver paté with quince confit, plums, fresh pear and brioche toast
with smoked mayonnaise, black garlic, pickled yellow beetroot and mustard seeds. Optional: Asetra Caviar 10 gr
cooked sous vide with morels, egg yolk cream with lovage and lardo (optional vegetarian)
Served with blood orange sauce, basil mayonnaise and celery
Sautéed duck liver on brioche toast with truffle lobster mayonnaise and red onion compote
served with bouillabaisse sauce
with fresh green peas and wild garlic butter (V)
with polenta, pork jus, spring onion and bacon relish
served with Borloti cassoulet, bimi and dulse beurre blanc
with pistachio, navarin sauce and potato mille feuille
with artichokes, young goat cheese and rhubarb (V)
with fries, vegetables, béarnaise sauce or Madeira gravy
selection of chaises with croutons and confiture
with passionfruit and plums gel with candied plums and passionfruit ice cream
with lemon saffron and lemongrass, elderflower gel with lemon Thai basil sorbet
with vanilla diplomat cream, pistachio ice cream and pistachio praline