*menu subject to changes




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





Pleasant House heritage wheat sourdough and cultured butter       7


Fried skate wing with coraline, rye bread and lemon     19

Grilled octopus with beets, treviso, and beurre rouge     20

Fermented black bean agnolotti with morels, and snap peas    19

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

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

Whole roasted maitake mushroom with pear cream and chestnuts     17

Soft scrambled eggs with confit chicken thigh and crispy grains     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






Updated April 2017