SPRING

This is the menu of the last saturday and photos of some dishes

Cassava root cheese bread and puffed pork skins
Home made whole wheat bread
Asparagus with goat cheese, almonds, blood sorrel leaves and rocket flowers
Cured salmon with pickled onions, radishes, orange segments, lemon balm and cornflowers
Beetroot, red currants, strawberries, peas, cauliflower, coriander and brassica flowers
Egg yolk 65°C, bealeys-beauty potatoes, chicken sauce and courgette ribbons
Blue moki, snow peas and broad beans in brown butter, fennel salad, courgette flower
Lamb and venison fuet with kale, carrots and artichoke chips
Grissinis and toasts, baked Brie, cherries, hazelnuts and brown sugar
Honey cake with vanilla yoghurt, rhubarb in lavender syrup and lavender ice cream
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