Menus
Seasonal menu - Summer
Available from June 21, 2025
Every season, our kitchen team develops a new menu for your enjoyment. You’ll be able to savor our expertise and local produce during the summer season.
Lunch box: Minimum 10 identical boxes
Hot and cold buffet and banquet: Minimum 10 people
BANQUETS SEASONAL SUMMER MENU
3 COURSEs BANQUET
47$-
Soup:
Forest consommé: infusion of pine, fir, mushrooms, and lovage, garnished with smoked and confit turnip, sumac oil -
Main Courses (Selection of 2 ):
Grilled cod: apple molasses, miso, cucumber, celery, chervil, and fondant mashed potatoes
-or-Gaspor pork shoulder: wild mushrooms and smoked potato purée
-or-
Bison short ribs: carrots, celeriac, stuffed cabbage, smoked tomatoes, and spelt -
Dessert:
Sea buckthorn tart: meringue and cedar
4 COURSEs BANQUET
57$-
Soup:
Forest consommé: infusion of pine, fir, mushrooms, and lovage, garnished with smoked and confit turnip, sumac oil -
Appetizer:
Shrimp ceviche: rhubarb and wild rose -
Main Courses (Selection of 2 ):
Grilled cod: apple molasses, miso, cucumber, celery, chervil, and fondant mashed potatoes
-or-Gaspor pork shoulder: wild mushrooms and smoked potato purée
-or-
Bison short ribs: carrots, celeriac, stuffed cabbage, smoked tomatoes, and spelt -
Dessert:
Sea buckthorn tart: meringue and cedar
5 COURSEs BANQUET
65$-
Soup:
Forest consommé: infusion of pine, fir, mushrooms, and lovage, garnished with smoked and confit turnip, sumac oil -
Appetizer:
Shrimp ceviche: rhubarb and wild rose -
Main Courses (Selection of 2 ):
Grilled cod: apple molasses, miso, cucumber, celery, chervil, and fondant mashed potatoes
-or-Gaspor pork shoulder: wild mushrooms and smoked potato purée
-or-
Bison short ribs: carrots, celeriac, stuffed cabbage, smoked tomatoes, and spelt -
Fine regional cheeses:
-
Dessert:
Sea buckthorn tart: meringue and ceda
Lunch box
25$-
Seasonal salad selection :
Kale and radicchio: pistachio, strawberry, and Banyuls vinegar-and-
Summer savory potato salad: spinach, confit garlic, and bacon -
Appetizer:
Shrimp ceviche: rhubarb and wild rose -
Duo of sandwiches (Choice of 2) :
Nordic shrimp roll: smoked sour cream, sun-dried tomatoes, and fennel
-or-
Duck confit: carminée, onions, and aged cheddar
-or-Farm ham: farm butter, Niçoise, cheese, and pickles
-or-Tofu: apple and fennel remoulade (soy sour cream), smoked provolone-style vegan cheese, pickled shallots -
Fine regional cheeses: extra $10
-
Dessert:
Sea buckthorn tart: meringue and cedar
Cold Buffet
28$-
Seasonal salad selection :
Kale and radicchio: pistachio, strawberry, and Banyuls vinegar-and-
Summer savory potato salad: spinach, confit garlic, and bacon -
Appetizer:
Shrimp ceviche: rhubarb and wild rose -
Duo of sandwiches (Choice of 2) :
Nordic shrimp roll: smoked sour cream, sun-dried tomatoes, and fennel
-or-
Duck confit: carminée, onions, and aged cheddar
-or-Farm ham: farm butter, Niçoise, cheese, and pickles
-or-Tofu: apple and fennel remoulade (soy sour cream), smoked provolone-style vegan cheese, pickled shallots -
Fine regional cheeses: extra $10
-
Dessert:
Sea buckthorn tart: meringue and cedar
Hot Buffet
47$-
Seasonal salad selection :
Kale and radicchio: pistachio, strawberry, and Banyuls vinegar-and-
Summer savory potato salad: spinach, confit garlic, and bacon -
Appetizer:
Shrimp ceviche: rhubarb and wild rose -
Main Courses (Selection of 2 ):
Grilled cod: apple molasses, miso, cucumber, celery, chervil, and fondant mashed potatoes
-or-Gaspor pork shoulder: wild mushrooms and smoked potato purée
-or-
Bison short ribs: carrots, celeriac, stuffed cabbage, smoked tomatoes, and spelt -
Fine regional cheeses: extra $10
-
Dessert:
Sea buckthorn tart: meringue and cedar
Prices subject to change without notice
