4 course, bread & whipped butter 395 | |
Salted trout with fennel, capers, endive, bloodorange & white soya | |
Risotto with chanterelles, mascarpone, browned sage butter & black pepper (spring truffle + 85) | |
Grilled pluma with parsley puré, green asparagus, peas and sauce with ventrèche & morels | |
Hazelnut ice cream with white chocolate, crispy oats & miso caramel | |
Snacks | |
Basket of sourdough bread | 25 |
Olives | 35 |
Salted nuts with smoked paprika & rosemary | 45 |
Chicken croquettes with pickled jalapenos, lime & coriander 2 pcs. | 85 |
Stracciatella with black pepper, olive oil & toasted bread | 95 |
Bikini toast with Iberic ham, gruyère cheese & truffle | 95 |
Oysters | |
Natural | 40 |
Yuzu | 40 |
Bloody Mary | 40 |
Deep fried with tatar sauce & lemon | 40 |
4 pcs. | 140 |
Starters | |
Salted trout with fennel, capers, endive, bloodorange & white soya | 125 |
Beef tartare with parmesan cream, croutons & Castelfranco | 140 |
Fried zucchini with stracciatella, mint, pine nuts & burned lemon vinaigrette | 135 |
Mains | |
Grilled pluma with parsley puré, green asparagus, peas and sauce with ventrèche & morels | 245 |
Risotto with chanterelles, mascarpone, browned sage butter & black pepper (spring truffle +85) | 195 |
Pan fried cod with celery puré, cabbage, pickled gooseberries & mussel fumé | 250 |
Steak au poivre with french fries & green salad | 350 |
Sides | |
French fries | 65 |
Green salad | 45 |
Dessert & cheese | |
Chocolate tart with chocolate ganache & salted caramel | 90 |
Hazelnut ice cream with white chocolate, crispy oats & miso caramel | 95 |
French toast with blackberry marmalade & vanilla ice cream | 100 |
3 cheeses with honey & toasted sourdough bread | 120 |