THREE COURSE MENU

435.-

Served with homemade sourdough bread

Sautéed mushrooms

Mushrooms, shallots, parsley, and Brussels sprouts

Slow-braised beef short rib

Served with oven-roasted root vegetables of parsnip, beetroot, sweet potato, and celeriac

Apple-plum chutney, dried currants, and rich pan sauce

Apple trifle

Compote of Danish apples, crisp apple crumble, lightly whipped cream, and a touch of sea buckthorn