LUNCH

Week 46

Deep-fried potato terrine with pickled elderflower, 
smetana and vendace roe   95

Potato crisps with Gruyère cheese cream, dill and chives  75

Toast with vendace boquerones, grilled lemon
mayonnaise and chives   85

Small salad of mixed greens, onion and vinaigrette   55

Grilled chanterelle toast with pickled redcurrants, dill and lightly 
smoked butter sauce   150

Seared halibut with grilled cucumber, salmon roe and lovage mayonnaise 145

Steak tartare with oyster mushrooms, mushroom mayonnaise, crispy potatoes, onion and raw mushrooms   155

Grilled salmon with horseradish, browned butter, lemon, potatoes 
and turnip   255

Braised pork knuckle with creamy rutabaga, tarragon 
and pickled tomato   240

Roasted chicken leg with potato purée, mushrooms, pickled cherries, red wine sauce and smoked pork belly   235

Caramelized endive with broccoli, hazelnuts and butter sauce 
with goat cheese   195

Beef tartare with oyster mushrooms, mushroom mayonnaise, crispy potatoes and onion– served with fries   230

Almond cake with blueberry compote, cardemom ice cream, warm brown butter and smoked almonds   75

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

Chocolate truffle with orange and cointreau flavor   30

Creamy apple and Calvados truffle   25