Menu for April 25th
Escarole salad with fried almonds and rhubarb vinaigrette
Roasted asparagus and wild garlic with egg yolk butter toast
Potato ravioli with goat milk ricotta, nettles, and preserved lemon brown butter
Rhubarb cake with cream
Supper is served at 20 uhr sharp!
Please bring whatever drinks you prefer.
Email us to make a reservation- email@example.com
Reservations are limited. Please let us know if you decide to cancel.