Fish Eggs, Horseradish, Lard

Selection of pickled, salted and smoked raw fish

Seasonal Mushroom, Leek, Chives

Hearing, Fermented Beetroot, Mustard, Chanterelle Mushroom

Smoked Venison Tartar, Red Cabbage, Chestnut, Fig

Egg, Cabbage, Amaranth, Seasonal Black Truffle

Amberjack, Champagne, Sea Fenel, Tapioca

Wild Boar, Lingonberries, Celeriac, Nuts

Cheese Selection

Corn, Chocolate, Salted Butter Caramel

Squash, Amaretto, Chestnut

Blood Orange, Carrots, Tonka Beans

Gin, Lemon, Dill, Salmon Caviar

Linie Aquavit, Jägermeister, Pimm's, Oyster Leave

Vodka, Chambord, Aalborg Taffel, Lime

Hernö Navy, Luxardo, Verjus, Caviar Salt

Aquavit, Italicus, Grapefruit, Prosecco

Sidlip, Ginger Ale, Mint, Apple

Edel Flower, Lime, Grapefruit, Soda Water

Pineapple, Grenadine, Lime, Cranberry

Riesling from a red slate terroir, striking a balance between ripe stone fruit notes, spices, and the brightness and minerality of its soils. The palate is both juicy and savory. It pairs beautifully with dishes featuring asparagus and raw fish.

Chenin Blanc produced from the esteemed terroirs of Beaulieu-sur-Layon, vinified without sulfites. This wine exudes elegance with vibrant energy and salinity, making it a perfect match for Chef Francesca's blue lobster accompanied by passatelli, bisque, and fresh herbs.

With its finesse and elegance, the whole cluster fermentation imparts roundness and silky tannins to this Pinot Noir, along with notes of Morello cherries and white pepper. It perfectly complements a poached trout dish accompanied by carrot mousseline, mustard seeds, and fermented red currants.

A juicy and indulgent Syrah, bursting with flavors of black fruits, spices, black olives, and violets. This approachable wine will shine alongside a roasted rack of lamb, bean puree, wild garlic, pickled cranberries, and reduced lamb jus.