LUNCH

Week 22

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, sesame 
and mint dressing   55

Potatoes in butter sauce with spring onions, salmon roe, almonds and boquerones on vendace   145

Cold soup of green tomatoes with grilled tomatoes, cucumber, rhubarb and dill   125

Steak tartare with herb yoghurt, green tomatoes 
and pistachio gremolata   135

Lightly smoked and baked salmon with potatoes, cucumber, fennel, cream cheese mayonnaise and browned butter  245

Grilled chicken thigh with panzanella salad, parmesan, leek mayonnaise and red wine sauce  240

Lamb skewers with almond- and pepper cream, mint yogurt, chili-pickled kohlrabi, crispy potatoes and red wine sauce   235

Risotto with Svecia cheese, grilled green asparagus and fermented apple    195

Steak tartare with herb yoghurt, green tomatoes and pistachio gremolata  
– 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