MENU (Kitchen 11-15)

Fresh pea sauce, nduja oil, and crispy guanciale.

King prawns pan-fried in olive oil with confit garlic, chili, and parsley.

Tomato sauce, burratina, and parmesan pangrattato.

House-made meatballs in tomato sauce, basil pesto, and olive oil.

Creamy chanterelle sauce with pecans.

Spinach, mascarpone, peas, and honey-glazed turnips.

Cajun-marinated chicken, yogurt sauce, corn, lime, egg, and pickled cucumber.

Mozzarella, whipped ricotta, blood orange, fresh summer peas, and pistachio dukkah.

Lemon-herb marinated shrimp, croutons, new potatoes in a sour cream dressing, assorted tomatoes, and broccolini.

Honey cake, roasted honey cream, almond-chocolate glaze

Coconut-basil custard, lime gel, tart shell

Baba bun, rum-lemon syrup, earl grey ganache

Millefeuille, pastry cream

Mascarpone ganache, sponge base, pate choux

White chocolate mousse, chocolate cake, roasted cherries

Blueberry jam, lavender mousse, meringue

Basque-style cheesecake

Ranskalainen patonki, 330g

1kg / 500g

1kg / 500g

2kg / 1kg / 500g

200g

500g