LUNCH

Week 14

Mushroom crisp with pickled shiitake, smoked mayonnaise 
and dill   85

Potato chips with gruyere cheese cream, salmon roe, dill 
and chives   75

Smoked mussel toast with black garlic mayonnaise and espelette pepper   85

Small salad of mixed greens, onion, sesame 
and mint dressing   55

Whipped duck liver mousse with grilled bread, quince marmalade 
and bitter greens   155

Creamy barley with white wine, Parmesan and grapes   145

Steak tartare with tarragon mayonnaise, pickled tomatoes, parmesan, croutons and watercress   135

Blackened salmon with romesco sauce, roasted almonds, broccoli, potatoes and melted sobrasada   245

Grilled veal roast with potato purée, gooseberry salsa, oyster mushrooms 
and red wine sauce   240

Seared steak tartare with herb butter, bone marrow crust, broccolini and red wine sauce – served with fries   235

Creamy coco bean with grilled carrot, tardivo radicchio, walnuts 
and Pecorino   195

Steak tartare with tarragon mayonnaise, pickled tomatoes, parmesan, croutons and watercress – served with fries   210

Coconut parfait with dulce de leche, blackberries 
and verbena meringue   85

Bread pudding of cinnamon bun from Eken with 
lightley whipped punsch cream   35

Creamy pineapple and rum truffle   45

Smal cookie from Eken   25

Wrångebäcks cheese with quince marmalade   85