Lunch

WEEK 19

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

Wild game paté with cornichons; mustard and crustini   90

Green asparagus with mussels and stracciatella  120

Toast Skagen with bleak roe   130

Steak tartare with anchovies, mâche salad and Parmesan   150

Toast Skagen with bleak roe   220

Fish stew with mussels, croutons, and saffron mayonnaise   225

Ricotta with pistachio, yellow beet, green asparagus
 and rapeseed shoots   195

Steak tartare with anchovies, mâche salad, and Parmesan 
– served with fries   225

Spring chicken with Café de Paris butter, salad - served with fries   260

Crème caramel      80

Chocolate Swiss roll   85

Lemon tart with lightly whipped cream   85

Chocolate hazelnut truffle   25

Biscuits with chocolate   30