with fresh horseradish and marinated hops

with juniper sauce and carrot chutney

with tomato espuma, basil and cured pork pluma ham

with pickled walnuts pesto, sauce of yolk and wild pepper served with toasted white bread

with green peas, mushrooms and duck black pudding

with cucumber tartare and wasabi

with Armagnac and ravioli

with marrow dumplings and root vegetables

with remoulade and mixed salad with homemade dressing

with butter toast and marinated vegetables

with sweet pointed cabbage and marinated vegetables

with marinated wagyu, yuzu vinaigrette and bean pods

with salmon marinated in beetroot and ginger

with house dressing

with garlic croutons

with bacon and french fries

with parmesan and dried tomatoes

sweet potatoes and sweetcorn sauce

with truffle gnocchi

with poached egg, vegetables and herb sauce

miso marinated duck breast with rice pancakes and hoisin sauce

with glazed carrot and white goose liver sauce

with king oyster mushroom, shitaké and green pepper sauce

with mushrooms in red wine sauce, shallots and fermented Kampot pepper sauce

and parsley dumplings

in dark beer with mashed potatoes and roasted root vegetables

with caramelized white cabbage and potato gnocchi with breadcrumbs

with bread dumplings and cranberries

with creamy mashed potatoes

with mustard sauce, Savoy cabbage and potato doughnut

with Prague ham and marjoram bun

with sauce béarnaise and baked potatoes