LUNCH

Week 16

Mushroom crisp with pickled shiitake, smoked mayonnaise 
and dill   85

Potato chips with gruyere cheese cream, salmon roe, dill 
and chives   75

Smoked mussel toast with black garlic mayonnaise and espelette pepper   85

Small salad of mixed greens, onion, sesame 
and mint dressing   55

Bleak roe with pommes allmuettes, dill-pickled white onion, sour cream, potato foam and browned butter   195

Crispy fried cauliflower with yellow curry, endive, cashew emulsion 
and coriander   145

Steak tartare with tartar sauce, dill-pickled kohlrabi and rye bread crisp   135

Monkfish cheek with califlower purée, potatoes, anchovies, warm soy, browned butter and lemon vinaigrette   245

Braised and fried lamb brisket with potatoes, pickled rhubarb 
and lamb & wild garlic velouté   240

Pork schnitzel with tomato sauce, olives, greens, parmesan 
and potatoes   235

Salad with herb-marinated wheat berries, tomato, poached artichoke, smoked paprika mayonnaise and parmesan   195

Steak tartare with tartare sauce, dill pickled kohlrabi and rye bread crisp 
– served with fries   210

Blood orange sorbet with dulce de leche, almond cake,
lightly wipped cream and verbena meringe  85

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

Creamy pineapple and rum truffle   45

Smal cookie from Eken   25

Wrångebäcks cheese with quince marmalade   85