Aquavit

CHEF’S TASTING MENU

• Danish rye bread with seaweed butter

• Elk tartar with mustard emulsion on pommes paillasson

• Elysian Fields lamb white asparagus, black currant, nettle

• Halibut salt baked celeriac, hazelnuts, smoked whey beurre blanc

• Hokkaido scallop seared morel, ramps and iberico pork

• Norwegian langoustine meyer lemon sabayon, shrimp and pepper tuille

• Ossetra caviar pickled rhubarb, potato foam, bonito cream

• Razorclam tartlet with sunflower seed and sugarsnap peas

• Arctic bird’s nest goat cheese parfait, sea buckthorn curd, blueberry sorbet

• Rhubarb hibiscus sorbet with a fennel yuzu jam and pickled rhubarb

• Salmon horseradish cream, beet sorbet, rye crisp