LUNCH

Week 36

Toast with grilled lemon mayonnaise, chives 
and vendace boquerones.   85

Potato chips with salmon roe, gruyere cheese cream, dill 
and chives   95

Duck croquettes with tarragon mayonnaise, pecorino
and espelette pepper   80

Small salad of mixed greens, onion and vinaigrette   55
 

Butter-fried scallop with chanterelles, crispy bread 
and butter sauce   155

Chanterelle soup   140

Steak tartare with grilled broccoli, hazelnuts, white onion 
and lovage mayonnaise   155

Baked char with grilled pak choi, potatoes, curry pickled kohlrabi and butter sauce with green curry    255

Confit duck leg with potato gratin, red wine sauce, roasted tomato and thyme-pickled onion   240

Butter-fried beef patty with roasted potatoes, grilled apple purée, beans and cream sauce with foie gras   235

Chanterelle soup with grilled cheese toast 
and a small salad   195

Steak tartare with grilled broccoli, hazelnuts, white onion 
and lovage mayonnaise – served with fries   230


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