LUNCH

Week 35

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

Potato chips with 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
 

Butter-fried scallop with chanterelles, crispy bread 
and butter sauce   155

Grilled king oyster mushroom skewers with chili mayonnaise, pickled cabbage and chives   130

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

Baked char with grilled pak choi, potatoes, curry pickled kohlrabi and butter sauce with green curry    255

Pork schnitzel with leek mayonnaise, grilled cabbage, roasted potatoes and pickled tomato   240

Grilled veal roast with warm potato and Jerusalem artichoke salad, red wine sauce and thinly sliced raw apple   235

Butter-fried chanterelles with Gotland lentils, roasted corn, yellow beetroot and butter sauce   195

Steak tartare with grilled broccoli, hazelnuts, white onion 
and lovage mayonnaise – served with fries   230


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