Fresh salmon tartare seasoned with dill and lemon, served with crispy bread.

Creamy split pea soup infused with smoked ham and topped with chives.

Roasted beet salad with goat cheese, walnuts, and a balsamic reduction.

Quinoa bowl with seasonal vegetables, avocado, and a lemon-tahini dressing.

Open-faced sandwich with smoked mackerel, pickled onions, and dill on rye bread.

Pasta with sautéed wild mushrooms, garlic, and a touch of cream.

Seasonal fruit tart with a buttery crust and vanilla custard filling.

Rich chocolate mousse topped with whipped cream and cocoa powder.

Classic vanilla crème brûlée with a caramelized sugar crust.