Main Courses

Tagliolini with pan fried cod, shrimps,
leeks and citrus sauce.

With potatoes, spinach, sweet peppers,
creamy gorgonzola and lovage sauce. (GF)

With thyme and garlic, chickpeas,
roasted cashews, mushrooms,
ruccola and coconut sauce. (V) (GF) (LF)

Garlic roasted cauliflower with cashew puree,
confit cherry tomatoes and salad. (V) (GF) (LF)

With basil pesto, sweet potatoe puree,
roasted peppers, potatoes,
mandarin glaze and crispy basil. (GF) (N)

On a bed of barley with blue cheese
and celeriac, wild mushrooms, leeks
and red wine sauce with raisins.

With pumpkin- and potato gratin, parsnip chips
carrots, chared romaine lettuce and
truffle – butter glaze.

With potatoes, browned cauliflower puree,
broccoli, mushrooms, red onions
mustard seeds and beetroot mint sauce. (GF)