4-course spring menu

medium rare, juicy fried slices of pork fillet
with tuna cream on rocket

with bacon croutons

Crispy baked

filled with wild garlic & ricotta, with pea rice and cranberries

with chocolate foam, exotic fruits and raspberry

on spring salad bouquet with olive baguette

with fried chilli bread cubes

boiled pork with root vegetables, fresh horseradish and caraway potatoes

with lime risotto and sesame pak choi

on salsify wild garlic ragout with pomegranate couscous

with mozzarella and grilled cherry tomatoes