Dinner Menu

celery, carrot and parsley

onsen egg, homemade pancetta

pickled onions, chervil, crispy onions and sauce tartare

salsa verde, winter greens, sourdough toast

with seasonal ingredients

orange, walnut crumble

charcuterie from Neuchâtel (CH) 50gr. each, served with pickles, sourdough toast - to share

pickles, black truffle emulsion, rye crisp

apple and fennel salad, horseradish crème fraîche

french vinaigrette

spinach, horseradish sauce, toasted almonds and polenta

Saffron from Mund and leeks

with local venison, mushrooms & thyme, winter greens and lingonberries

potato purée, caramelised onions and watercress

caramel beurre salée, poached pear

candied orange

(price per scoop)

bay leaf custard

fior di latte, biscotti, espresso

maldon sea salt, extra virgin olive oil