butter lettuce, red endive, market radishes, chervil, micro celery leaves, chives, dill, trout caviar, Provençal sauce

house made harissa, broccolini, crispy potatoes, marinated red onions

bulgur wheat risotto, seasonal mushrooms, beurre rouge, fried sage

garlic crisps, tomato-arugula salad, bruléed lemon

beef and pork sausage, fennel seed, shaved reggiano, Italian parsley

sustainable Nordic Blu salmon, blush tomatoes, whipped eggplant, creme fraiche, L’Estornell olive oil, fennel pollen, tricolore salad