Lunch

WEEK 21

Gruyère petit choux with chilli honey and parmesan   65

Foie gras parfait with grilled bread and Sauternes jelly   85

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

Boquerones and anchovies on grilled bread   90

Fried squid with chili mayonnaise and lemon   120

Tuna carpaccio with capers, lemon, onion and olive oil   140

Steak tartare with grilled pointed cabbage, harissa
and yogurt mayonnaise   135

Cod mousseline with shellfish sauce and potatoes   235

Risotto with green asparagus, parmesan and crudité   195

Steak tartare with grilled pointed cabbage, harissa 
and yoghurt mayonnaise – served with fries  230

Pork chop with spiced butter, pork gravy 
and roasted potatoes   240

Shrimp salad with egg, avocado, tomatoes, croutons 
and Rhode Island mayonnaise   225

Crème caramel      80

Vanilla ice cream with caramel sauce and cookie crumbles   85

Lemon tart with lightly whipped cream   85

Chocolate hazelnut truffle   25

Biscuits with chocolate   25