Organic Farm & Restaurant

Menu

Nordic Soil & Sea

From the Living Soil. A seasonal opening selection inspired by wild herbs, preserved roots, cultured grains, and the quiet complexity of the forest floor.

Charred Beetroot, Juniper & Fermented Blueberry

Slow-roasted beetroot glazed with spruce vinegar, finished with fermented blueberry and toasted rye crumb.

Mushroom Broth with Smoked Barley

A deeply savory wild mushroom consommé layered with smoked barley, thyme oil, and preserved onion.

Young Carrots with Sea Buckthorn & Cultured Cream

Tender garden carrots served with a bright sea buckthorn reduction, cultured cream, and dill pollen.

Coastline & Tidal Harvest

Clean, delicate seafood preparations using brine, smoke, sea herbs, and natural acidity.

Scallop with Green Strawberry & Elderflower

Raw diver scallop dressed with elderflower vinegar, green strawberry, and coastal herbs.

Cod with Brown Butter, Kelp & Pickled Mussel

Line-caught cod served with kelp butter, pickled mussel vinaigrette, and crisp sea lettuce.

Oyster Custard with Caviar & Chive Oil

Warm oyster custard finished with farmed caviar, chive oil, and toasted brioche crumbs.

The Garden Estate

Refined California-style dishes built around peak-season vegetables, herbs, orchard fruit, and classic technique.

Heirloom Tomato Tartare with Basil Cream

Hand-cut heirloom tomatoes dressed with basil oil, shallot, preserved lemon, and whipped crème fraîche.

Little Gem Lettuce with Champagne Vinaigrette

Crisp lettuces, shaved radish, fines herbes, and a light champagne vinaigrette.

Sweet Corn Agnolotti with Black Truffle

Delicate handmade pasta filled with sweet corn, finished with truffle butter and aged parmesan.

Field, Farm & Hearth

Elegant composed plates featuring roasted meats, rich reductions, seasonal vegetables, and restrained luxury.

Butter-Poached Lobster with Saffron Potatoes

Maine lobster poached in sweet butter with saffron potatoes, leeks, and shellfish emulsion.

Liberty Duck with Cherry, Fennel & Five-Spice Jus

Crisp-skinned duck breast served with cherry compote, roasted fennel, and aromatic jus.

Prime Beef with Potato Mille-Feuille & Bordelaise

Seared beef tenderloin with layered potato, bone marrow bordelaise, and glazed baby turnips.