Lunch

WEEK 17

SNACKS

Tartlet with gruyere cream, pickled onion and bleak roe   75

Petit choux with chicken liver, port wine onion 
and parmesan   75
 

STARTER

Deep fried crystal shrimp and squid with habanero salsa   140

Cooked white asparagus with butter sauce, mussels 
and lumpfish roe   155

Steak tartare with pickled yellow beetroots, capers, white onion 
and dijonnaise    150

MAIN COURSE

Pork chop with haricots verts, green asparagus, potatoes and pork jus   215 

Sole meunière with potatoe salad   235

Steak tartare with pickled yellow beetroots, capers, white onion and dijonnaise   – served with fries   225

Gnocchi with ramson, asparagus velouté, ricotta 
and beans  195

Shrimp salad with avocado, egg, sugar snaps 
and Rhode island dressing   235

 
DESSERTS AND COFFEE TREATS

Choux craqelin with ice cream and chocolate sauce 75

Crème Brûlée   90

Swiss roll   25

Swedish hallongrotta   25

Chocolate truffle   25