Menu - Cox

with potato purée; roasted onions small salad

with rhubarb compote

with fig mustard fruit bread

in parmesan dressing + baked anchovies

with sorrel croûtons

with radish; cucumber lemon‐tarragon sour cream

with white asparagus; bear´s leek pancetta

with spinach small jacket potatoes

with green asparagus balsamic cream

with couscous salad rocket

with tomato‐chili pesto sweet potato‐cauliflower mash

with braised tomatoes basil

with new potatoes browned butter