MENU 30.11.2011

BEEF TARTAR CORNETTO AND FINNISH CAVIAR
CARROT AND HORSERADDISH
BLOOD, BEETROOT AND VINEGAR
”TSUKEMONO”
VARIATION OF ONION
DUCK FOIE GRAS, PEAR AND LIQUORICE
EGG ROYAL AND BLACK TRUFFLE
LANGOUSTINE AND TOFFEE
SAUTÉED SCALLOP AND BRASSICA
COD, CHARRED EGGPLANT AND HERB PORRIDGE
FENNEL. COFFEE AND CHOCOLATE
BEEF RAGÙ AND WHITE ALBA TRUFFLE
MARBLED BEEF FROM LAITILA AND SALSIFY
OXTAIL CONSOMMÉ AND QUINOA
”CHOCOLATE AND BEER”
”MUESLI” AND FROZEN YOGHURT
CHOCOLATE AND GREEN TEA