Menu I
APPETIZER
Green and white asparagus salad with cod petals, smoked cottage cheese, green peas and toasts
SOUP
Chanterelles cream with nigella and dill oil
MAIN COURSE
Cabbage stuffed with bulgur, vegetables and tomatoes confiture
DESSERT
Apple pie with salty caramel, nuts and honey & lemon gel
Menu II
APPETIZERS’ QUARTET
Quartet of appetizers: smoked trout fillet with apple and red caviar, beef loin tataki with orange dressing, kohlrabi with smoked cottage cheese, quail breast with blackberries and fennel
SOUP
White asparagus cream soup
MAIN COURSE
Halibut with black lentils, chard and dill
DESSERT
Strawberries with rhubarb granita and black elder