Whitsun lunch

Small goat's cheese strudel
on tomato

Beef and herb carppacio
with marinated green asparagus

Matjestartar
on gray bread

Chanterelle salad
with pine nuts and coppachip

Smoked halibut
and cucumber

Baked poussin
on watercress potato salad and gribbiche sauce

Asian summer vegetable broth
with baked wontons

Roasted beef and pork tomahawk
with various dips with bean vegetables and fried potato wedges

Braised osso bucco ragout
in vegetable jus and baked corn and herb dumplings

Pasta with chanterelles
Date tomato and young leek

Mackerel
on marinated artichokes

Crème brûlée
with pickled peaches and blood peach sorbet

Valrhona chocolate dumplings
with pickled blueberries

Baked apricots from the foil
with curd lavender mousse

Strawberries marinated with orange and green pepper
with Tarte San Sebastian