Lunch

WEEK 47

Gruyère petit choux with parmesan och garlic butter   55

Struva with chicken liver and tarragon   75

Chips with salmon roe, cheese cream, horseradish, dill and chives    65

Wild boar paté with cured cherries and crustini    130

Seared steak tartare with allspiced butter and parsley salad   150

Porchetta with pointd cabbage and pork sauce   225

Cale salad with fried chicken, parmesan and blue cheese 220

Cod with potatoe purée, browned butter, capers and horseradish  235

Seared steak tartare with allspiced butter, parsley salad and fries   225

Hummus with feta cheese, yoghurt mayonnaise, cauliflower, broccoli 
and olives   195

Pecan pie with punch mousse   80

Tiramisu   85

Strawberry donuts   45

Hazelnut truffle 30