AN EVENING AT RESUMÉ

MENU

APPETIZERS
Oysters – Saltet gooseberry – birch sap
Cold-smoked salmon – green herbs – pickled onions
Venison tartare – egg yolk cream – caviar
Wild duck mousse – rowan berries – crispy buckwheat
Calf sweetbreads – fall truffle – puffed pork fat

CURED SCALLOP
Asparagus sauce – slices of kohlrabi – salted cucumber

FRIED FILLET OF TURBOT
Unripe apples – trout roe – apple cider sauce

FALLOW DEER LOIN FROM ALPEVEJEN
Glazed beetroot – chanterelles – creamy wild game sauce

DESSERT AROUND SEA BUCKTHORN
Sorbet – Praline Bar – Hazelnut