February
3 courses 350
5 courses 500
Winemenu 300 / 450
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Á la Carte
Starters
Salted scallop / Celery / Tarragon
100
Pan fried langoustines / Parsley / Leek / Hazelnut
150
Bouillon of Mushrooms / Morels / Thyme
150
Maincourses
Poached Cod / Onion / Watercress
250
Glazed pork belly / Beetroot / Hip Rose
250
Dessert
Carrot/ Sea buckthorn / White Chocolate / Yoghurt
100
5 kinds of cheese with garnish
100
