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WEEK 21, 2017

LAND + SEA

tomatoes and angelica


potatoes and chili
havgus and honey
chicken liver and sour cherry
duck heart and fermented apricots

cured fluke
sunflower, green garlic, cucumber

grilled mackerel
celeriac, mussels, spruce

charred corn
chanterelles, golden raspberries, tarragon

roasted yellow beet


whey, smoked skyr, pickled green elderberry

pennsylvanian lamb
fillet, belly, buttermilk, sunchokes, bitter greens

white cucumber
shiso, green juniper, lemon

sour cherry
bitter almond, malt, milk chocolate

tasting 175
beverage pairing 110
non-alcoholic pairing 80
FIELD + FOREST

tomatoes and angelica


potatoes and chili
havgus and honey
carrots and caraway seeds
cream cheese and green tomatoes

castel franco
mushroom lefse, rye, tarragon

hay smoked potatoes


roasted chive mayo, pickled onions, lovage

charred corn
chanterelles, golden raspberries, tarragon

roasted yellow beet


whey, smoked skyr, pickled green elderberry

baked celeriac
apples, goat cheese, spicy honey

white cucumber
shiso, green juniper, lemon

peaches
angelica, lemon, spicy granite

tasting 155
beverage pairing 110
non-alcoholic pairing 80
FIRST
snacks chefs selection of three 16
endive preserved blackberries, almonds, havgus 20
salted cod potatoes, green tomatoes, dill 22
charred corn chanterelles, golden raspberries, tarragon 22
cured fluke sunflower, green garlic, cucumber 22
grilled mackerel celeriac, mussels, spruce 20

SECOND
baked celeriac apples, goat cheese, honey 34
grilled on bone halibut tomatoes, angelica, sl 46
poached lobster barley, nettles, fennel, lettuce 44
roasted guinea hen sunchokes, nordic bbq, spicy greens 40
glazed pork belly cauliflower, almonds, chive 40

180-day dry-aged tomahawk steak


fried potatoes, castel franco, onion for two 98

SWEET
sour cherry bitter almonds, malt, milk chocolate 18
peaches angelica, curd, spicy granite 18
linden flower blackberries, skyr, anise hyssop 18

sweet snacks 12
sea buckthorn, sour cherry & fennel,
coffee & liquorice, and beef fat caramel & arctic thyme

*CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS


MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS.