The animals will also be processed using whole animal butchery and smoking, pickling and curing will also be included. This fare offers a sustainable option for sourcing foods by raising it close to where it is being consumed. In addition to the the meat the restaurant will also have greenhouse for growing produce and herbs. Wild mushrooms will also be a part of the menu.
|Nettles are a wild food commonly used for culinary purposes.|
|Chanterelles cannot be cultivated successfully. The only option is to find them wildly.|
Wild crafting foods locally reduces how far food travels before it is consumed at the table. Wild foods often have more nutrition since they are exposed to varied substrates and conditions then those their cultivated counterparts.
Here is an example of some of the menu items:
Whole braised then grilled rabbit for two (carved tableside)
Pickled elk tongue with its heart, marrow and rose hips
Wood pigeon and root pie for two
Roasted and raw matsutake with sprouted emmer and smoked apples
Razor clams cooked in shell with spruce and rhubarb juice
Smoked pheasant soup with brassicas, chestnut dumplings and pickled chestnuts
Beetroot, yoghurt, dill, horseradish and oxalis
Stinging nettle and wild garlic soup with duck egg and wood lettuce
Black urchin in vinegar with wood lilly, wild ginger and cress
Birch syrup pie with soured milk
Blood pancakes with huckleberries and hazelnuts