Starter
Rainbow trout tartare with melon, chorizo, grilled sourdough bread, jalapeno mayonnaise, and pickled trout roe.
Main course
Grilled reindeer calf steak with roasted spring vegetables, sherry vinegar gravy, roasted carrot cream, herb gremolata, chopped almonds and fried black root.
Dessert
Baked white chocolate brownie, mashed raspberries, browned butter jelly, chocolate crisp, browned butter snow and crumbled raspberry powder.