3 chefs restaurant menu
Appetizers |
EUR |
| Salted cod fillet, fennel yogurt, kombu, horseradish sauce |
11,90 |
| Ostrich tartare, beer and chestnut cream, daikon |
12,40 |
| Pan fried foie gras, preserved lemon, shallot, granola |
14,00 |
| Wheat and mizuna, leek, pumpkin, aged cheese |
10,90 |
| Smoked eel, white buckwheat, quince, dashi |
18,00 |
Soups |
|
| Sea food soup, fregola |
11,90 |
| Ramen soup, duck breast |
11,50 |
| Jerusalem artichoke cream soup, salted mushrooms, aged “Soira” cheese |
7,50 |
Main courses |
|
| Trout fillet, cauliflower, chicken egg, hollandaise sauce, birch-sap syrup |
17,50 |
| Sea bass, potato – wasabi puree, oyster mushrooms, coriander, sea weed |
24,00 |
| Tuna steak, hummus, sardines, fennel |
25,60 |
| Slow-cooked leg of lamb steak, aubergine-miso, blackcurrant, cilantro, white onion, lamb hart |
24,80 |
| Veal cheeks, smoked brisket, potato puree, prunes |
26,80 |
| Caramelized pearl barley, swede, dark beer, almond, cauliflower, salvia |
9,90 |
Side orders |
|
| Oven-baked potatoes, herb butter |
4,00 |
| Green peas, spinach, oven baked garlic |
4,00 |
| Green lettuce salad, fresh vegetables and olive oil |
4,00 |
Desserts |
|
| Caramel “Valrhona” chocolate and miso mousse, pickled black trumpet |
9,90 |
| Fine local cheese selection with truffles, flavoured honey, jam, and toasted bread |
9,50 |
| Rum and apricot ice-cream, cardamom cream, olive caramel, hezelnuts |
9,90 |
| “Valrhona” chocolate-almond tart with chocolate-cinammon cream |
9,90 |
| Biscotti, baked apple, custard and sunflower seed ice-cream |
7,00 |