Alouette

A daily selection of house-baked rye, served with churned butter smoked over birchwood.

Slow-roasted celeriac, thinly shaved and presented as a delicate 'carpaccio' with truffle dressing and foraged herbs.

Perfectly seared scallops resting on a bed of sweet pea puree, garnished with crispy bacon lardons and a hint of lemon.

Tender wild boar loin, rolled with a stuffing of wild mushrooms and herbs, served with a rich berry reduction and root vegetable gratin.

Line-caught cod, gently poached and served with new potatoes, asparagus, and a creamy dill sauce, celebrating the freshness of the sea.