LUNCH

Week 37

Toast with grilled lemon mayonnaise, chives 
and vendace boquerones.   85

Potato chips with salmon roe, gruyere cheese cream, dill 
and chives   95

Duck croquettes with tarragon mayonnaise, pecorino
and espelette pepper   80

Small salad of mixed greens, onion and vinaigrette   55

Baked celeriac with almonds, brown butter cream, chives 
and roasted lemon   135

Chanterelle soup   140

Steak tartare with grilled broccoli, hazelnuts, white onion 
and lovage mayonnaise   155

Grilled salmon skewer with rice, soy and ginger mayonnaise, grilled cabbage and cucumber salad   255

Confit duck leg with potato gratin, red wine sauce, roasted tomato and thyme-pickled onion   240

Butter-fried beef patty with roasted potatoes, grilled apple purée, beans and cream sauce with foie gras   235

Chanterelle soup with grilled cheese toast 
and a small salad   195

Steak tartare with charred peas, chicken skin mayonnaise, pickled onion and pea shoots – served with fries   230


Almond cake with blueberry compote, punsch ice cream, warm brown butter and smoked almonds   75

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

Chocolate truffle with apple and calvados flavor   30

Creamy apple and Calvados truffle   25