SWISS CHARD
Braised Swiss Chard, pinenuts and parmesan tortellini, tomato chutney and morels
SEA TROUT
Confit Sea Trout, shrimps and samphire
peas “a la française” and langoustine bisque
MACKEREL
Mackerel nicoise salad
black olive oil
POLLACK
Roast pollack, peas and broad beans, ham hock consommé and spatzle
RABBIT
Navarin of rabbit with summer vegetables and
jersey royals
LAMB
Rump of
new season lamb, white beans, apricots and sweet peppers