LUNCH

Week 20

Crispy Jerusalem Artichoke with pickled elderflower, sour cream and bleak roe   95

Potato chips with gruyere cheese cream, salmon roe, dill 
and chives   75

Duck croquettes with tarragon mayonnaise, pecorino and espelette pepper   85

Small salad of mixed greens, onion, sesame 
and mint dressing   55

Cod mosaic with radish, butter sauce, dill, and salmon roe   145

Creamy mozzarella with greens, croutons and olive and strawberry salsa   125

Steak tartare with grilled tomato, smoked mayonnaise, pickled onion, tarragon and parmesan   135

Fried lemon sole with green peas, tartar sauce, potatoesand pickled rhubarb   245

Grilled pork collar with nduja mayonnaise, tomato salad, potatoes and red wine sauce  240

Red wine-braised pork cheek with romesco sauce, spring onion, smoked almonds and sage  235

Spring salad with greens and vegetables, croutons, gremolata, and aged Svecia 195

Steak tartare with grilled tomato, smoked mayonnaise, pickled onion, tarragon and parmesan  
– served with fries   210

Pavlova with rhubarb compote, lemon curd, lightly whipped cream and citrus leaf oil   75

Bread pudding of cinnamon bun from Eken with 
lightley whipped punsch cream   35

Creamy pineapple and rum truffle   45

Smal cookie from Eken   25

Wrångebäcks cheese with quince marmalade   85