FOOD MENU SPRING

A cross-section of the menu in four courses, including the Pasta Krabbe.

A cross-section of the menu in six courses, including the Pasta Krabbe.

rosemary lemon butter, grilled and pickled chili, seaweed caviar

Three different oysters with condiments

softboiled egg, fried in panko, served with caviar, chives and hollandaise

treviso radicchio, romana hearts, rice vinegar, grapefruit, blueberries, gorgonzola dolce, parsley, honey, pepe

catch of the day, cucumber aguachile, grilled grapefruit oil, habanero, shiso kress

sauted artichokes, garlic, limone, white soy, parsley, mint, rice vinegar, oliveoil

razor clams with ponzu brush, seven herbs, pangrattato, lemon and parm rind oil

grilled calamaretti with nduja, oliveoil, lemon and cilantro

grilled prawns, marinated in gremolata, hazelnuts and chili oil

Pasta a la Chitarra, crab bisque, pepper, fresh north sea prawns, chives

crafted moules from kiel, served with xo szechuan sauce, spring leek, cilantro and lime

served with garlic, chili, spring leek, basil and lemongrass

with spinach, creme fraiche, light soy, young leek, mustard powder

Crunchy cheek from codfish, served with a lemon, anchovy, chives and parsley salad

grilled and soy brushed asparagus, served with olive oil hollandaise, green horseradish oil and herbal salad

spicy cucumber salad, röstkartoffelsalat, beans alfredo, risotto al limone, peperonata

salsa verde, oliveoil hollandaise,
crunchy chili oil, gremolata mayonnaise, sauce vierge

Vanilla ice cream, chantilly, chocolate, caviar

lemon curd lava cake , blueberry sorbet, corn flowers

Apple, creme chantilly, vanilla,
bayleaf caramel