Asparagus soup, roasted Parma ham and chive oil L,G Turnip carpaccio, goat cheese creme, tomatoes and basil L,G Sugar-salted salmon, green asparagus, toasted malt bread and white fish roe mousse L

Redcurrant sauce, crushed new harvest potatoes and vegetables of the season.

Fried whitefish, false morel sauce and lemon potatoes

Thyme sauce, parmesan potato terrine and vegetables of the season

Beef tenderloin, pepper sauce, smoked new harvest potatoes and vegetables of the season

Yogurt panna cotta, marinated rhubarb and strawberries and oat crumble L,G Elderflower white chocolate mousse, marinated melon and almond croquant L,G

Asparagus soup and roasted pecan nuts VE,G Grilled cauliflower, roasted potatoes, tomatoes and sorrel salad VE,G Vanilla ice cream, strawberry gel and marinated rhubarb VE,G

Artichoke soup, crispy chard and root vegetable chips L,G Bread served with the soup Grilled heart salad, chermoula and romesco VE,G (incl. walnuts) Bresaola carpaccio, parmesan cream, citrus arugula and roasted pine nuts L,G

Creamy cep sauce and rösti potatoes

Crab sauce and puikula potato puree

Apple-garlic sauce and parsnip-potato puree

Pepper sauce, smoked cheese potato terrine

Paprika, fennel, beetroot, yellow beet, parsnip, pumpkin, Brussels sprouts

Elderflower white chocolate mousse, marinated melon and caramelized almond crunch L,G Apple clafoutis, vanilla ice cream and calvados maple syrup L,G

Grilled heart salad, chermoula and romesco VE,G (incl. walnuts) Lentil and beetroot steak, cep sauce and parsnip-potato puree VE, G Berry mousse and caramelized almond crunch VE, G Note! Vegan menu only available if the menu is selected for the entire group

Butternut squash soup, chive oil and roasted pumpkin seeds L, G Soup is served with bread Roasted duck breast, port figs, roquefort creme and pistachio L, G Sugar and salt cured salmon with blueberries, dill creme fraiche, pickled fennel and dark bread L

Apple-ginger sauce, Jerusalem artichoke potato puree

Saffron-white wine sauce, Jerusalem artichoke potato puree

Pepper sauce, parmesan potato terrine

Parsnip, butternut squash, carrot, swede, Brussels sprouts, broccoli

Yogurt panna cotta, cardamom-spiced persimmon and cookie L White chocolate-cardamom cake, vanilla ice cream and blueberry jam L, G

Yellow beet carpaccio, chavre creme and roasted almonds VE, G Grilled celery steak, pepper sauce, quinoa and bean stew VE, G Carrot cake, roasted walnuts and calvados maple syrup VE, G Note! Vegan menu only available if the menu is selected for the entire group