AN EVENING AT RESUMÉ

MENU

APPETIZERS
Poached oyster – vin jaune – trout roe
Scallop – creamy Jerusalem artichoke – watercress
Cold-smoked salmon – pickled vegetables – herb cream
Duck mousse – rowan berries – bitter malt
Grilled pigeon heart – rehydrated pear – wood sorrel

MARINATED SHRIMP
Horseradish cream – salted pear – grated kohlrabi

ROASTED TURBOT FILLET
Oxidized salsify – blue mussel sauce

PAN-FRIED BEEF TENDERLOIN
Creamy wild mushrooms – sauce with smoked marrow

LEMON TART OUR WAY
Flambéed meringue – lemon thyme – wild blackberries