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| Scallops smoked with juniper bush Pumpkin, savory dressing and oil from beach cress from”Southwest Icing” |
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|
Turbot from the
fire Sauce from fermented Ølands wheat and mushrooms |
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| Salmon caramelized over fire Juice from pickled green tomatoes and crown dill |
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|
Ox
tails cooked over the fire
Consommé,
Jerusalem artichokes and hazelnut
|
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Beef tenderloin cooked over the fire Marrow, ramsons capers from ”Kongelunden” and romaine salad |
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|
Sorbet
on wheatgrass
Pickled cherries from the summer 2017 and roasted
almonds |
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|
Hot coffee foam
Whiskey and ice cream on organic cream |
