CHEF’S TASTING MENU

razor clam tartlet with sunflower seed and sugar snap peas

elk tartar with mustard emulsion on pommes paillason

HIRAMASA

carrot puree, fermented daikon, watermelon granita

NORWEGIAN LANGOUSTINE

meyer lemon sabayon, shrimp and pepper tuille

OSSETRA CAVIAR

pickled rhubarb, potato foam, bonito cream

HOKKAIDO SCALLOP

seared morel, ramps and iberico pork mushroom broth

Danish rye bread with lovage butter

HALIBUT

salt baked celeriac, hazelnuts, smoked whey beurre blanc

ELYSIAN FIELDS LAMB

pointed cabbage, chanterelles, port wine lamb jus

savory cheesecake with sourdough crisp and blueberry granita

ARCTIC BIRD’S NEST

goat cheese parfait, sea buckthorn curd, blueberry sorbet

CHEF’S TASTING MENU

305PP

WINE PAIRING

225PP

RESERVE WINE PAIRING

475PP

NON ALCOHOLIC PAIRING

115PP