Black Tagliolini with oven-baked cod,
shrimps, leeks, seafood broth
and citrus sauce.
Main Courses
Ling fish
With potatoes, spinach, sweet peppers,
creamy blue cheese sauce. (GF)
Baked Sweet potatoes
With thyme and garlic, chickpeas,
roasted cashews, ruccola and
mushroom-coconut sauce. (V) (GF) (LF)
Vegan cauliflower steaks
With chimichurri, sweet potato puree
and pickled chili. (V) (LF)
Pan fried cod
With basil pesto, sweet potato puree,
roasted peppers, potatoes, mandarin glaze
and crispy rucola. (GF) (N)
Lamb ribeye
With pumpkin- and potato gratin, parsnip chips
carrots, charred romaine lettuce and
truffle – butter glaze. (GF)
Lightly cured Icelandic Arctic char
With baby potatoes, garnished with red onions,
fresh dill and a hint of vinegar,
served with carrot puree and
caramelized pineapple.
Beef tenderloin steak
With wild mushroom sauce, potato fondant,
mushroom duxelles, green kale chips,
kohlrabi puree, horseradish cream
and butter-fried cauliflower. (GF)