LUNCH

Week 33

SNACKS

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

Potato chips with gruyere cheese cream, dill and chives  75

Duck croquettes with tarragon mayonnaise, pecorino
 and espelette pepper   85

Small salad of mixed greens, onion and vinaigrette   55

STARTERS

Grilled mackerel with buttermilk, horseradish and lovage   155

Grilled beef tomato with herb-fried bread and pickled rhubarb 130

Steak tartare with fried padrón peppers, grilled zucchini, dill and herb yogurt   135

MAIN COURSES

Baked cod with mussel sauce, herbed mashed potatoes and a mussel and leek ragout    245

Grilled pork collar with corn, green beans, chorizo butter, red wine sauce and fries   240

Grilled chicken thigh with tomato and gooseberry salad, roasted potatoes and garlic mayonnaise   235

Salad with crispy portobello mushrooms, summer vegetables, and parmesan  195

Steak tartare with fried padrón peppers, grilled zucchini, dill and herb yogurt – served with fries   210


DESSERTS & COFFEE TREATS

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