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TASTING MENU

 

Tea of lightly smoked fruits and vegetables

'Grillpølser' beef tartar with rémoulade, Gunde's pickles, and crispy onions

Duck liver tart with buckwheat and salted ramps

Leeks vinaigrette with toasted oats, black olive, and blue mound cheddar

Poached cod with roasted cabbage, preserved lemon, and chamomile

Grilled lamb loin with broccoli, minutina, and butter fried almonds

Frozen fennel candy with mint

Kaffir lime custard, sunchokes and chartreuse

 

 

Tasting menu     85

Wine pairing     +45

Non-alcoholic   +25

 

 

A LA CARTE MENU

 

Pleasant House heritage wheat sourdough and cultured butter       7

 

Green asparagus with razor clams, garlic mustards, and ginger  21

Grilled sepia with hearth roasted turnip, watercress,  and smoked onion yogurt 20

Fermented black bean agnolotti with morels, and sugar peas    19

Soft scrambled eggs with confit chicken thigh and crispy grains     18

Stewed white asparagus with smoked trout, buckwheat, and claytonia     19

Artichoke barigoule with escargot, whipped sorrel, and agrumato oil      20

 

Grilled shiitake mushrooms with fava beans, creamed barley, and green garlic    18

Roasted quail with wax beans, walnut skordalia, and dill     21

Slow roasted porcelet with potato, garlic miso, and caramel     22

       

Meringue with buttermilk sorbet, rhubarb, and flowers     13

Sunflower seed parfait with sour honey, licorice, and bee pollen      13

Tart with black and white sesame creams, speculoos and chocolate       13

 

 

 

*menu subject to changes

 
 

Updated May 2017