Starters & side dishes

Beetroot-marinated eggs with asparagus and fresh salad

Whipped butter

Grilled Flatbread with courgette and sesame dressing

Steamed leeks with beluga lentils, chervil and vinaigrette

Beetroot Salad with Goat’s Cheese and Balsamic Vinegar Glaze

Red and golden beets on toast with egg yolks and horseradish

Chicken skewers with Asian-style cucumber salad

Winter chanterelles on toast

Green and purple asparagus with wild garlic and salsa verde

Artichokes with tahini and pickled lemon dressing

Small asparagus tarts with lumpsucker caviar

Grilled vegetables with chimichurri

Aspargus with lemon dressing

Potato focaccia with feta and rosemary

Fried carrots with mojo de ajo

Root vegetable rösti with lumpsucker roe

Avocado salad with lime dressing

Furikake and Avocado Salmon

“Carpaccio" of Sharon fruit, tardivo and nut vinaigrette with toasted sesame oil and warm spices

Roasted and raw marinated Brussels sprouts with Greek yoghurt and browned butter