thewanderingeater:
Crescent duck and beets
thewanderingeater:
Arctic Birds Nest, blueberry and goat cheese
thewanderingeater:
Lobster and celeriac
thewanderingeater:
Red Endives (poached in butter) and Gooseberries served with housemade creme fraiche
thewanderingeater:
Salmon gravlax, chamomile jam
thewanderingeater:
Fermented grapefruit tea
thewanderingeater:
Mignardises - Dark chocolate truffles topped with edible silver and chocolate hazelnut filled cookies
thewanderingeater:
Arctic Birds Nest, blueberry and goat cheese (back view)
thewanderingeater:
Arctic Birds Nest, blueberry and goat cheese
thewanderingeater:
Arctic Birds Nest, blueberry and goat cheese
thewanderingeater:
Pre-dessert: Marzipan ice cream topped with almond biscuit and rosehip soup
thewanderingeater:
Pre-dessert: Marzipan ice cream topped with almond biscuit and rosehip soup
thewanderingeater:
Pre-dessert: Marzipan ice cream topped with almond biscuit and rosehip soup
thewanderingeater:
Ligonberry Spritz (Sparkling cider, ligonberry, elderflower)
thewanderingeater:
Glacial Melt (Juniper shrub, thyme, soda)
thewanderingeater:
Our non-alcoholic drinks: Glacial Melt (Juniper shrub, thyme, soda) and Ligonberry Spritz (Sparkling cider, ligonberry, elderflower)
thewanderingeater:
Montana trout and apple
thewanderingeater:
Shrimp salad in crispy potato roll, trout roe
thewanderingeater:
Partially open kitchen seen at Dining Room