September menu

Starters

 
Hand peeled prawns
stirred with dill emulsion, red onions, fennel, and crispy bread
Beef tartare
with raspberry, crispy potatoe, cognac cream and cress

Second courses

 
Baked Sole
with corn, king trompet, brown butter and buckwheat
Soup of Jerusalem
artichoke with Apple tapioca and sour Jerusalem artichoke

Main courses

 
Beef sous vides
with terragon hollandaise, caramelized onions and salsify
Baked north sea cod
with fricassée of mussels, smoke oil and kale

Desserts

 
Pineapple
with white chokolade and vanilla
Sorbet of baked apples
junket foam and green dust