LUNCH

Week 38

Crispy Jerusalem artichoke with browned butter, sour cream, pickled elderflower and bleak roe   85

Swedish boquerones with vendace, herbs, lemon
and Espelette pepper   65

Foie gras cream with quince marmalade, bitter leaves and grilled bread   65

Smal salad with crudités, herbs, and a salsa of salted lemon and cherry   55
 

Roasted beetroot with watercress, fried bread and Paloise sauce   105

Lemon cured Pike-Pearch with tomato consommé, radish and dill   135

Steak tartare with lovage mayonnaise, grilled cucumber, spring onion 
and dill   135
 

Braised lamb shoulder with zucchini, roasted tomato, lavender, fried potatoes and lamb sauce   225

Spice-seared salmon with broccoli, buttered potatoes, pickled gooseberries and white wine sauce   235

Steak tartare with lovage mayonnaise, grilled cucumber, spring onion and dill   – served with crispy potatoes   230

Grilled chicken with celeriac purée, tarragon, endive, pickled mustard 
and buttery chicken sauce   205

Gotland lentils with roasted pumpkin, leek, currants, fried chanterelles 
and smoked butter sauce   190 

Goat cheese mousse with blackberries, caramel sauce, roasted almonds 
and cardamom meringue   95

Almond and Apple cake with candied ginger, fried sugared sourdough and lightly whipped cream   95

Passion fruit truffle   40