Lunch

WEEK 27

Gruyère petit choux with chili hon

Foie gras parfait with grilled bread and Sauternes jelly   85

Chips with lumpfish roe, cheese cream, horseradish, dill and chives    75
 

Blue mussels with aioli, fried bread and gremolata   120

Green asparagus with ricotta and anchovies   100

Swedish smörgåstårta   120

Steak tartare with sambal badjak and little gem lettuce   135

Plaice with brown butter, capers, garlic, lemonand new potatoes   250

Stracciatella with grilled salad, radishes, broccoli sprouts, pistachios 
and chive mayonnaise 200

Steak tartare with sambal badjak and little gem lettuce 
– served with fries   230

Steak minute with tomato salad, bearnaise sauce and fries   240

Swedish smörgåstårta   220

Chocolate pudding with strawberries and lightly whipped cream   80

Vanilla ice cream with caramel sauce and cookie crumbles   85

Peach tart with punsch mousse   85

Chocolate hazelnut truffle   35

Biscuits with chocolate   45