À la carte Menu

Starters

Kitchen stories behind the dishes

Warm Vegetable Broth
In winter, you start to want something warm when it’s freezing outside. We decided to make a warm and tasty winter vegetable soup. The soup is inspired by the flavours of Western European cuisine. The broth includes cabbage puree, beetroot and root vegetables in the broth and a little onion in everything. What a soup we made!

On the fishing waters
Here comes a big fishy tale! Only huge fish came from these fishing waters! Not at all! Only rainbow trouts has taken this bait in three different forms. The dish reflects the chefs’ view of the fishing waters.
On board, it carries a peppery fish with a lemon mousse and a pickled apple. Head for the waters and taste!

Beef Tarte Tatin
Oops! This tart has gone upside down. There are no apples in this pie at all, but a meaty version has been made. For a classic French tarte tatin tart, fruit is caramelised in the bottom of the pan and topped with a shortcrust pastry. Once cooked, the tart is turned over, leaving a layer of fruit on top. We substituted caramelized onions for the apple and some oxtail with an overcooked ox. To go with it, we added a celery and stout beer puree.

Main courses

Kitchen stories behind the dishes

Pumpkin & white bean
Autumn is gone, but the pumpkins remain. And a good thing too, because they take many different forms on the plate. White beans, pureed with the pumpkin to make a velvety puree, add a touch of richness. A spicy touch is added by chilli flavoured oil and roasted cashew nuts. And everything in this tasty dish is made without animal products, it is vegan.

Fish & sea-buckthorn
Orange is the new black, and it’s not that the fish have been caught. But there’s so much orange in so many shades that the dark comes second. The fried lake fish is paired with carrot cake, sea-buckthorn butter sauce and pickled sea-buckthorn.

Reindeer shank & tryffle
A favourite dish from few years back, reindeer shank returns to the menu with an Italian twist. A dish of two cuisines colliding. In it, reindeer knee is braised in a tomato broth, from which we work up a delicious sauce with vegetables. Accompanied by a creamy and truffle-flavoured potato sauce. To top it off, the parmesan turns to biscuit and is fried in oil.

Partridge
This dish is not reaching for the moon, it’s very down to earth. With the partridge you’ll find the mushrooms collected by the Harmooni’s own mushroom pickers.
There were so many of the mushrooms and we wanted to pick them all, but the darkness came and the baskets were already full. What the story doesn’t tell us is how the mushroom pickers found their way back to Harmooni…