Pancake with nettles
lightly smoked cod, savory dressing, elderflower and horseradish |
Salmon caramelized over
fire Celeriac and grilled lovage sauce |
Leeks from the
fire mature cheese, thyme and burnt bread bouillon |
Pork belly cooked
with fermented long pepper burned sweet onion purée and vinaigrette sauce |
Cured sirloin cooked over embers burnt beets and cherry juice from the summer of 2016 |
Fermented
juice on wild blue berries
burned yogurt sorbet |
Plums in port meringue and icecream on organic cream |