Salad with Korycin cheese and fenugreek, roasted young beets, baby pear
marinated in red wine, roasted walnuts, fruit, and a Japanese quince dressing
from a regional supplier
Tacos with shrimp in tempura (6 pcs), guacamole, pickled red onion, cilantro
and spicy buldak mayo
Hummus with sun-dried tomatoes, garlic, crumbled feta, and artisan ciabatta
Tuna tataki on a pak choi salad, freeze lettuce, red onion, mango, chili, sesame oil,
ponzu sauce, buldak mayo, chives, and sesame seeds
Burrata stuffed with basil pesto on garlic naan bread with pickled rainbow
tomatoes, borage oil, and tomato essence
Curly fries with seasoning
SEASONAL SOUP - ask what the chefs have prepared for you
Oriental Tom Yum soup with shrimps, pak choi, coconut milk, lemongrass, ginger,
lime, chili, and cilantro
Baked cauliflower steak with truffle sauce, cauliflower puree with white chocolate
and a selection of young vegetables (carrots, brussels sprouts, romanesco, asparagus)
Crispy pork knuckle, early potatoes, young cabbage fried with dill
Colorful pan-fried asparagus with hollandaise sauce and potato rosti
with poached eggs and parmesan cheese
Mediterranean-style sea bream with braised vongole, white wine, selected olives,
pelati tomatoes, chopped basil, asparagus and new potatoes
Linguine pasta with shrimp in a roasted garlic emulsion and sun-dried cherry
tomatoes, asparagus and chorizo
Corn breast Supreme with demi-glace sauce, potato gratin with porcini mushrooms
and spring vegetables in butter
Baked teriyaki salmon with green beans, shallots, snow peas, chili, mango
and cilantro
Pavlova meringue with chantilly cream and lemon curd
Meringue cake to order (for 10 people)
