Lunch

WEEK 51

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

Wild boar paté with cured cherries and crustini    130

Beef tartare with pickled yellow beetroot, capers and dijonnaise   150

Red shrimp with harissa and youghurt mayonnaise   120

Pork chop with roasted potatoes, cafe de paris 
and castell franco   225

Cusk with white wine sauce, buttered leek and endive   235

Fried herring with potato purée, pickled cucumber 
and browned butter   220

Beef tartare with pickled yellow beetroot, capers,
dijonnaise – served with fries   225

Roasted pumpkin with romesco, stracciatela, browned butter 
and honey vinaigrette     195

Pecan pie with punch mousse   80

Tiramisu   85

Hazelnut truffle 25