Lunch

WEEK 40

Gruyère petit choux   55

Struva with chicken liver and tarragon   75

Herring boquerones with grilled bread, parsley and lemon    65

Rillettes of duck with pickled chanterelles and mustard mayonnaise   130

Steak tartare with yellow beetroot, cornichons, crispy potato 
and chili mayonnaise     150

Buttered yellow peas with grilled chicken, iceberg lettuce, olives 
and parmesan   225

Saithe with potato cream, hazelnuts, browned butter and potato velouté   235

Steak tartare with yellow beetroot, cornichons, crispy potato, chili mayonnaise and fries   225

Mushroom risotto with stracciatella    195

Butter fried apples with caramel, crumb dough and vanilla mousse   80

Swedish kärleksmums   25

Coffee swiss roll with whipped cream   45