LUNCH

Week 34

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 and vinaigrette   55

Grilled mackerel with buttermilk, horseradish and lovage   155

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

Steak tartare with fried padrón peppers, grilled zucchini, dill and herb yogurt   155

Baked cod with mussel sauce, herbed mashed potatoes and a mussel and leek ragout    245

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 fried padrón peppers, grilled zucchini, dill and herb yogurt – served with fries   210


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