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Jerusalem artichoke leaves
Razor clams
Scallop red stones & horseradish
Crispy fjord shrimp heads tartlet, cherry vinegar
Beluga-sevruga caviar, pumpkin seeds
Yellow beetroot, dried mussels, pickled seeds
Squid, melted smoked lard
Marbled hake, caviar and buttermilk
Oven roasted and raw vegetables, cheese bouillon, pickled ramson
Oyster pearls and kelp
