Lunch

WEEK 9

Gruyère petit choux with parmesan och garlic butter   55

Struva with chicken liver and tarragon   75

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

Wild boar pate with cornichons; mustard and crustini   90

Reindeer carpaccio with lumpfish roe, egg yolk, croutons
and red onion   130

Beef tartare with pecorino mayonnaise, black olives 
and Jerusalem artichoke   150

Fried squid with roasted tomato and chili mayonnaise   120

Pan-fried flounder with capers, chili, garlic, brown butter and potatoes 225

Top blade with baked onion, carrot, arugula, perslay, horseradish 
and roasted potatoes   235

Chickpeas pancake with oyster mushroom, eggplant, gruyere 
and herb salad   220

Beef tartare with pecorino mayonnaise, black olives 
and Jerusalem artichoke  – served with fries   225

Vrångebäck crêpe with biter salad and hazelnuts   220

French toast with bitter almond sauce   80

Almond and blood orange pie with vanilla mousse    85

Chocolate mousse with olive oil and sea salt   85

Chocolate hazelnut truffle   25

Biscuits with almond and chocolate   30