LUNCH

Week 35

Gruyère petit choux with chili honey and parmesan   65

Foie gras parfait with grilled bread and Sauternes jelly   85

Chips with lumpfish roe, cheese cream, horseradish, dill and chives    75
 

Signal crayfish with västerbottenostand grilled bread   145

Mussels au gratin  100

Steak tartare with pistachio, yogurt and zucchini   135

Salad Niçoise with olives, beans, potatoes and dijon   245

Socca with cream cheese,  almonds, zucchini, tapenade and herb salad   200

Steak tartare with grilled zucchini, pistachio and yoghurt
– served with fries   230

Crispy fried chicken with pickled radish, ranch dressing, salad 
and pistou   240

Black pudding with fried pork, butter-braised onions 
and pickled cucumber   220

Chocolate pudding with strawberries and lightly whipped cream   80

Vanilla ice cream with caramel sauce and cookie crumbles   85

Blueberry pie with vanilla mousse    85

Chocolate hazelnut truffle   45

Swedish chocolate cake with chocolate glaze and coconut 25