• Appetizer: Creamy French onion soup with chanterelle mushrooms, pearl couscous, and homemade croutons.

• Main Course: Seared Pork with an apricot gel, parsnip chips, hasselback potatoes, and quick pickled vegetables.

• Salad: Vibrant Asparagus spears with poached egg, beech mushrooms, hollandaise, & garnishing tips.

• Dessert: Carmel & Chocolate cake with pear glass chips and a rhubarb gel.