November/December menu
3 courses 395,-
4 courses 495,-
5 courses 595,-
Starters
Hand peeled prawns with lingonberries, smoked egg yolk cream, crispy ryebread and shiso cress
Smoked scallops with kale, Apple and foam of brown butter
Second course
Baked north sea cod with langoustine bisque, vanilla pickled carrots, crispy carrots and watercress
Terrine of Braised knuckle from pork and foie gras, celery dust, quince and vinaigrette of parsley
Main course
Duck confit with puré of couliflower, red cabbage and glace of Christmas spices
Baked north sea cod with linguistine bisque, vanilla pickled carrots, crispy carrots and dill
Dessert
Creme brûlée infused with Christmas herbs and spices, with Apple sorbet and crispy meringue
Cherry sorbet with white chocolate mousse, almonds and vanilla crumble