• Starter soup
    12
    Cream of asparagus soup with asparagus tips, mushrooms and homemade, vegan smoked ham
  • Entrée
    14
    Three types of beet root meet Blue Pauli. Homemade aged vegan blue cheese, beets, wild herbs
  • Sea flavours
    12
    Pissaladière. French onion tart with homemade, vegan anchovies and olives
  • Main course
    21
    Asparagus with homemade vegan smoked ham, hollandaise, potatoes and wild garlic pancakes
  • Dessert
    14
    Strawberry-rhubarb pavlova with woodruff ice cream, black walnuts, roasted hazelnuts and elderberry scent