green asparagus, asparagus brunoise and celery with lemon, black olive crumble, bacon crisps and green peppercorn sabayon

lumpfish roe, blue meat radish, lemon-dill greek yogurt and pecan nuts

carrot and orange vinaigrette, red carrot pickles

cream of pea, zucchini, grilled eggplant and wild garlic foam

creamy polenta, red onions and carrots glazed with gravy and polenta tuile

sweet potato purée, turnip glazed with gravy, rhubarb, ponzu and fresh radish

roasted rhubarb, strawberry tuile, ganache and pistachio biscuit

chocolate shell, praline chocolate mousse and pecan streusel

sorrel ganache, matcha tuile and balsamic gel

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