LUNCH

Week 19

Mushroom crisp with pickled shiitake, smoked mayonnaise 
and dill   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

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

Grilled green asparagus with butter sauce and apple and rhubarb compote   130

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 pluma with pak choi, tomato salad, roasted potatoes and red wine sauce   240

Slow-roasted lamb shoulder with zucchini, smoked butter, grilled lemon and lavender  235

Eggplant schnitzel with tomato sauce, ramsons butter and fries   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