Menu “Tradition”

Matie tartar “housewife style”
Pumpernickel cream | apple celery ragout | pickled potatoes | radish

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Pea cream soup
White port wine | candy pear | scallop cubes

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Iberico pork neck steaks “Strindberg”
Creamy mushroom beans ragout | garden turnip salad | mustard seeds | dill

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Oat semolina flummery with vanilla
Caramelized muesli | strawberry rhubarb ice cream

Menu price
65

Menu “Innovation”

-served for the entire table only-

Baked curry prawn croustillant in kataifi dough

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Gateau from Alsatian goose liver
Riesling jelly | iced fig cannelloni | Pata Negra brioche | pistachio

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Rare roasted tuna
Teriyaki vinaigrette | passion fruit | sesame cucumber | tapioka | miso

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Green asparagus
Smoked olive oil | red and yellow tomatoes | cottage cheese | young garlic

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Veal sweetbread ragout feat sot-l’y-laisse
Morel cream | peas | parmesan dumplings

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Saddle of venison of “Soomald” roebuck
Celery threesome | Szechuan pepper | almond crust | cranberry jus

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Peanut carrot cake
Coconut cream | physalis | coriander sorbet

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Petit four

Menu price
110

Pre-order menu price*
100

* for the entire table only and no changes