LUNCH

Week 7

Boquerones on vendace with chili, lemon and grilled bread   70

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

Smoked mussel toast with black garlic mayonnaise and espelette pepper   85

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

Risotto with roasted yellow beetroots, goat cheese
and pickled gooseberries   140

Hand-cut raw rainbow trout with green tomato, cream cheese mayonnaise, dill and pickled elderflower   140

Steak tartare with smoked eggplant, onion, roasted almonds, parmesan 
and eggplant cream   135

Baked cod with roasted cabbage, tomatoe, browned butter, dill and crayfish mayonnaise   245

Grilled flank steak with foie gras-glazed beans, red wine sauce and fries   230

Grilled chicken with fennel cream, olives, almonds, blood orange 
and buttered chicken sauce   235

Grilled portobello mushroom with sivri pepper, roasted cauliflower, parmesan, and smoked butter sauce   195

Steak tartare with smoked eggplant, onion, roasted almonds, parmesan and eggplant cream – served with fries   210

Ice cream flavoured with winter spices with blackberry compote, dulce de leche and verbena meringue   85

Soft cookie from Eken   35

Creamy pineapple and rum truffle   45

Smal cookie from Eken   25

Wrångebäcks cheese with quince marmalade   85