Kinfelts Kitchen and Wine

Blue cheese with nashi pear and pecans.

Tuna with cashews, miso and mushrooms.

Wild-caught shrimp with chimichurri, mango and shellfish sauce.

Carrot-ginger soup with carrot salad and carrot oil.

Fish soup with fish dumpling and fennel.

Scallop and secreto with pak choi and XO espuma.

Veal sweetbreads with tonka bean, chanterelles and apple.

Pike-perch with potatoes, quince, romaine lettuce and shallots.

Truffle pasta with parmesan and chives.

Rabbit with brioche, pomegranate and nasturtium.

Wiener Schnitzel with fried potatoes, cucumber salad and cranberries.

Braised Iberico cheek with carrot, pumpkin and jus.

Crème Brûlée with apricot compote and apricot sorbet.

Éclair with blackberry and almonds.

Petit Fours with pralines and pastries.

French cheese selection with grapes and nuts.

Bread and truffle butter with bread chips and pickled onions.

Sardines in olive oil with bread chips and pickled onions.

Tuna with cashews, miso and mushrooms.

Carrot-ginger soup with carrot salad and carrot oil.

Scallop and secreto with pak choi and XO espuma.

Braised Iberico cheek with carrot, pumpkin and jus.

Éclair with blackberry and almond.