Soup from Dried Cep mushrooms with Pear and White Truffle.
Scallop "Red Stones" & Horseradish. Beet juice formed the vessel for the scallop in beet mousse filling. Served with Icelandic Skyr accented with horseradish.
Oscietra Caviar, Water & Pumpkin Seeds
Trout three ways. This one is creamy with sauce from grilled & fermented cauliflower.
Dried trout.
Lightly salted trout served as a tartlet.
"Marbled" Hake, caviar & buttermilk. One of their signature dishes. They also deep-fried scales and added it as a crunchy topping.
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