Lunch

WEEK 13

Gruyère petit choux with parmesan och garlic butter   65

Struva with chicken liver and tarragon   85

Chips with lumpfish roe, cheese cream, horseradish, dill 
and chives    75

Wild game paté with cornichons; mustard and crustini   90

Tuna carpaccio with parmesan, pinenuts, croutons
and capers      140

Beef tartare with yellow beetroot, capers, and dijonnaise   150

Fried zucchini with ramson mayonnaise   110

Steamed cod with spinach, leeks, mussels and mashed Potatoes   225

Steak frites with Café de Paris-butter and red wine sauce   235

Créme Ninon with soft-boiled egg and crispy bread  195

Beef tartare with yellow beetroot, capers, and dijonnaise
– served with fries  225

Chickpeas with poached artichokes, eggplant, mozzarella, baked tomato
and croutons    220

Crème caramel      80

Rhubarb Swiss roll   85

Chocolate mousse with olive oil and sea salt   85

Chocolate hazelnut truffle   25

Biscuits with almond and chocolate   30