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| November & December |
|---|
| Starters
Pickled beetroot ravioli with fish rillette, smoked crème fraîche, and chervil Roasted carrots with goat labneh and pickled mustard seeds Blood sausage dumplings with mandarin vinaigrette Oeuf mayo with guindillas and dill mayonnaise, and crispy white onion Crostini with pickled sardine, pastis, and celery |
|
Fish Red mullet with confit baby potatoes, beurre rouge, mussels, and caramelized chicory |
| Meat
Beef rib with sautéed Swiss chard, purée, a Calvados sauce, and sauerkraut |
| Dessert
Zabaglione with chestnut-chocolate ganache and crispy Jerusalem artichoke € 49,50 *We also have a vegetarian menu |