Food

Tasting Menu

• Set menu90
• Wine pairing+45
• Non-alcoholic+25

• Green garbanzo fritter with black garlic and cured egg yolk
• Kohlrabi with smoked brandade and garden herbs
• Duck liver tart with salted ramp and buckwheat
• Tea of lightly smoked fruits and vegetables with grilled shiitake and marigold cracker
• Grilled autumn squashes with pumpkin seed praline, caviar, and chickweed
• Poached sturgeon with ‘creamed’ wax beans, walnut skordallia, and dill
• Roasted leg of venison with roasted beets, ricotta, and plum
• Frozen fennel jelly with mint
• Blueberries with coffee, kombu, lavender, and soft frozen cream

A La Carte Menu

• Publican Quality dark rye bread and cultured koji butter7
• Aged gouda with tomato-vanilla jam and crackers14
• Smoked fjord trout with beets, 'golden' honey, and oxalis21
• Grilled octopus with cucumber, ground cherries, and spice tofu22
• Pan fried red snapper with broccoli-creamed spinach, sorrel, and brown butter 19
• Celeriac 'risotto' with hazelnuts and apple19
• Yeasted li'l rigatoni with braised corn, lovage, and pecorino19
• Soft scrambled eggs with mushroom-braised kale, confit maitakes, and scallion19
• Pork and snail sausage with roasted onion, concord grape, and thyme20
• Confit chicken wings with turnips, lemon balm, and poppy seeds 21
• Cured pork collar with roasted peppers, cauliflower, and white sesame24
• Sweetbreads, salted lettuce, chantrelles, and mustard25
• Warm sweet woodruff custard with stone fruit, tapioca, and red currants13
• Fried rosette, vanilla custard, and hearth-roasted peach11
• Sunflower seed parfait with sour honey, licorice, and bee pollen13
• Frozen shiso with dark chocolate and concord grape13