STARTERS

Assorted cheeses and cold cuts 155:-

Steak tartar (80g) with beetroot emulsion sauce, pickled root vegetables & deep fried potatoes 155:-

Riccotta, butternut pumpking, zucchini, chervil & espelette peppers 125:-

Edive, walnuts, blue cheese 165:-

Clubsteak (900g), beans, marrow, tarragone & emulsion sauce (served for two) 850:-

Magret duck, Jerusalem artichoke, pak choi & sauce of fermented garlic 265:-

Souvas, chantarells, puff pastry, dear tongue, red wine sauce & cloudberries 245:-

Halibut, butter sauce, dill, point cabbage & panko 285:-

Cauliflower, pickled onions, autumn truffles & borlotti beans  225:-

DESERTS

Chocolate mousse, cloudberries & crisp buckwheat 115:-

Crème Brûlée 95:-

Chocolate truffle 35:-