KASVIO CHEF’S MENU

Rye malt bread, dill infused sour cream, salt-baked carrot and sauerkraut with seaweed.

Cream of fennel and coconut with fermented apple.

Sweet potato gnocchi, cashew-white wine sauce, almond blue cheese and stir-fried cavolo nero.

Split peas and marrow fat peas in mustard dressing with endive and stinging nettle. 

Miso glazed oyster mushroom layered steak, root vegetables, demi-glace sauce and parsnip chips. 

Pumpkin cake, milk choolate cremeux, pumpkin mousse and sea buckthorn-caramel sauce.

……………………………………………………  50.85

Accompanying wines per glass 
……………………………………………………….8.00

A selection of matching organic, natural, cool-climate wines.

………………………………………………………..3.90

A selection of matching kombucha’s made in-house.