The menu
Discover a menu where the woodsy essence of Germany’s Black Forest meets the freshness of Iceland’s verdant plains. The timelessness of immortal snow encounters the transience of our local seasons in every mouthful.
Release your senses. And, above all, savour the moment.
* Open Sunday to Wednesday, 11:30 a.m. to 8 p.m. and Thursday to Saturday, 11:30 a.m. to 9 p.m.
* Restaurant open to public.
* Reservations highly recommended.
* The minimum age required to access the restaurant is 16 years old.
Starters
Mignonette & lemon 9/3un - 18/6un - 36/12un
Soup of the day, artisan bread, flavored butter
Beetroot three ways, whipped feta, mint, cashew, yuzu-apple-beetroot juice
Caramelized Nantes carrots, buttermilk tarragon velouté, sea buckthorn jelly, sweet peas, cucumber and sunflower seeds
Burrata, marinated & candied fennel, roasted hemp seeds, lemon sunflower oil, buckwheat honey, green grapes in Aquavit, blood orange, balsam fir herb purée, bread
Baby potatoes, shrimp, light dill cream, pickled rhubarb, chili camerise sauce and salted granola
Vegetarian option possible
Trout with dill crust, buttermilk & dill sauce, Brussels sprout leaves, black tobiko, tangy cranberries, puffed buckwheat
Yellowtail tuna, Meaux mustard, honey & Aquavit vinaigrette, dill & juniper pickled cucumber, lemon sour cream with kombu powder, crispy rice paper
Chicken liver mousse with foie gras served with brioche bread with orange confit and fennel, goat cheese, rhubarb purée, shallots and white wine, radicchio, asparagus and blueberry balsamic reduction
Main courses
Lion’s mane mushrooms, green pea purée with hazelnut butter, chervil, Clos-des-Roches cheese, smoked sunflower crumble and samphire espuma
Vegetarian version available
Catch of the day with a fragrant tomato, aniseed and nori broth, cauliflower purée, buttered radishes, leeks and sea parsley
AAA Prince Edward Island beef, miso & horseradish vinaigrette, candied orange & chili purée, pickled red cabbage, crispy shallots, sunflower sprouts
Roasted eggplant with garlic flower, eggplant purée, lentils, tomato water and asparagus
Vegetarian option avalaible
Lamb loin with Bas-du-Fleuve salted herbs, strawberries preserved in olive oil, pea purée, Jerusalem artichokes and lamb jus with camerise vinegar
Desserts
Brownies, cream cheese mousse, and sour cherry gel
Apricot and honey marmalade, apricot sorbet with sea buckthorn custard
Strawberry, rhubarb, miso & milk chocolate caramel, pecan & ginger crumble, caramel ice cream
