Lunch

WEEK 4

Gruyère petit choux with parmesan och garlic butter   55

Struva with chicken liver and tarragon   75

Chips with salmon roe, cheese cream, horseradish, dill 
and chives    65

Veal carpaccio med roasted bread and Saint Agur   90

Beef tartare with mushrooms, endive and white soya mayonnaise   150

Raw marinated scallop with parsley mayonnaise   120

Tender striploin with green pepper sauce, haricot verts and fries   225

Char with potato purée, shellfish bisque and fennel   235

Fried chicken with stewed spinach, vinegar glaze and potatoes   220

Beef tartare with mushrooms, endive and white soya mayonnaise   – served with fries   225

Polenta with salsa verde, black cabbage and fried eggplant   195

Almond and blood orange pie with vanilla mousse    80

Chocolate mousse with olive oil and sea salt   85

Chocolate hazelnut truffle   25

Biscuits with almond and chocolate   30