Lunch

WEEK 26

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

Blue mussels with aioli, fried bread and gremolata   110

Green asparagus with ricotta and anchovies   120

Swedish smörgåstårta   150

Steak tartare with sambal badjak and little gem lettuce   135

Plaice with brown butter, capers, garlic, lemon and new potatoes   235

Grilled pointed cabbage with asparagus, baked egg, croutons, butter sauce and dill 195

Steak tartare with sambal badjak and little gem lettuce 
– served with fries   230

Grilled pork loin with green peppercorn sauce, fries 
and salad   240

Swedish smörgåstårta   250

Chocolate pudding with strawberries and lightly whipped cream   80

Vanilla ice cream with caramel sauce and cookie crumbles   85

Chocolate hazelnut truffle   35

Swedish toffee cookies   45