c/o The Maidstone

Mesclun greens, pomegranate, roquefort and pickled pear

Pumpernickel topping, pickled radishes and a sweet mustard sauce

Steak tartar with beetroots, red onion, horseradish and a fresh farm egg yolk

Tomato chips, red onion, and lime marinated apple

Tofu, hummus and an edamame puree

Shallot puree, borlotti beans, grilled lardons and bordelaise sauce

Early spring vegetables, lemon and dill

Red beet confit, fresh horseradish and melted butter

Semi dried tomato, green bean salad and raita sauce

Slow cooked lamb with a sweet and sour dill sauce and steamed potatoes, pearl onions and baby carrots

Coeur de filet, Hudson Valley foie gras, asparagus and sauce bordelaise with bone marrow

Oranic baby arugula, endive, candied nuts, dried cranberries, blue cheese, apple and an apple cider vinaigrette

On the half shell with a shallot cucumber mignonette

Gubbrora, pickled red onion, sour cream, vasterbotten cheese and potato

Swedish meatballs with classic condiments. Served as an entree