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