Dinner Menu, November 5

Marrowbone | Potato Curd

1st Course:

Crisp Salads from the Buffet

2nd Course:

Organic chicken cooked sous vide | Pumpkin seeds | Curd cheese | Blackberries

or

Carrot panna cotta | Peanuts | Granola

3. Course:

Pongau-style fish minestrone | Fregola | Baby spinach | Parmesan

or

Cauliflower foam soup | Camelina oil

4. Course:

Medium-rare sirloin | parsnip | potato puffs | plums

or

Catfish cooked in parchment paper | Peas | Rutabaga | Flaxseeds

or

Eggplant | Miso | Hazelnuts

5.Course:

Cheesecake | Mango | Passion fruit

or

Buckwheat ice cream | Granola | Honey crisp

Fennel baked in salt dough | Citrus fruits | Chervil

5. Course:

Apple strudel | Vanilla

or

Watermelon | Ricotta | Mint | Ginger

Eggplant | Miso | Hazelnut