Menu

with honey-cider-cream, kiwi and cherry tomatoes

with baked goat cheese, grilled watermelon and wild garlic vinaigrette

with cous cous, radish, orange fillets, green asparagus and lemon-joghurt-dressing

with baby carrots and corn cream

Duets of tomato with parsley pesto

with white wine sauce, violet carrots, flamed leek and grenaille potatoes

with parsley risotto, mushrooms and grenadine sauce

with bean ragout and bacon-potato puree

with root crop and horseradish sauce

with root crop and Horseradish

with cheese croûton

with rum infused wildberries

with strawberries and white chocolate, caramelised rhubarb and roasted cashews

with vanilla ice cream

with fig mustard and blueberry gel