Autumn menu 1

Cured scallops
with sour cream, dill oil, and small pickled onions

Thin slices of cured venison
with juniper mayonnaise, arugula,
Myrdal cheese, and pickled plum

Cheesecake
with herb cream cheese and our
home-smoked trout, with roe
and crispy potato chips

Pan-fried cod
with Jerusalem artichoke purée
and browned hazelnut butter

Creamy beetroot soup
with roasted pumpkin seeds and sour cream

Rosé-seared duck breast
with parsnip purée and fondant potato,
glazed carrot, cognac-soaked plum,
and port wine sauce

White chocolate mousse
with salted apple caramel and almond crumble