Dinner Menu

with seasonal ingredients

parsley, caper and shallot salad, sourdough toast

pickled onions, chervil, crispy onions and sauce tartare

radish salad, fresh horseradish and crème fraîche

french vinaigrette

toasted seeds, pickled cauliflower and chili, cured cucumber, “kosho” yoghurt, spring onion and coriander

anchovies “Nardin”, basil and extra virgin olive oil

mushrooms, miso- and lemon emulsion, rye crisp and rocket

charcuterie from Neuchâtel (CH) served with preserved vegetables, sourdough bread