MENU (Kitchen 11-15)

Roasted Jerusalem artichoke, mascarpone, and cashew nuts

King prawn sautéed in lemon butter, saffron, ricotta, rainbow trout roe, and parsley oil

Tomato sauce made from San Marzano tomatoes, chili olive oil, olives, capers, and stracciatella cheese

Ground veal, pancetta, and beef in a slow-cooked white ragù

Confit garlic, zucchini, and basil

Porcini mushrooms, tomato sauce with ’nduja, Gruyère cheese

Caesar salad with sourdough croutons, chicken, and Parmesan

Marinated shrimp (incl. fish sauce), gochujang vinaigrette, sesame, avocado, black rice, cabbage–carrot, peanuts, soybeans, and sprouts

Bread, marinated tomatoes, red onion, butter beans, mozzarella, and basil

Lingonberry mousse, white caramel ganache

Baked apple, sable

Passion fruit jam, meringue, coconut mousse

Pumpkin ganache, pumpkin seed praline

Carrot cake, mascarpone ganache, pecan praline confit, carrot-orange jelly

Vegan dark chocolate mousse, vegan cake base, raspberry jelly

Hazelnut gianduja, hazelnut dacquoise

Ranskalainen patonki, 330g

2kg / 1kg / 500g

500g

1kg / 500g

200g

500g

1kg / 500g