KASVIO CHEF’S MENU

A bouquet of wild greens served with braised kohlrabi, daikon and tarragon mousse.

Mini beetroot blinis with beluga lentils, beetroot-miso sauce,  horseradish foam and briefly pickled cucumber with dill.

Stinging nettle and smoked cashew cheese gnudi with white button mushroom cream.

Roasted aubergine pocket filled with chipotle-spiced black beans  and seitan. Served with a fresh lime-parsley sauce.

Woodruff Swiss cream, poached rhubarb, strawberry sorbet, ginger crumble and fermented rhubarb.

……………………………………………………  48.50

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.