LUNCH

Week 38

Toast with grilled lemon mayonnaise, chives 
and vendace boquerones.   85

Potato chips with salmon roe, gruyere cheese cream, dill 
and chives   95

Duck croquettes with tarragon mayonnaise, pecorino
and espelette pepper   80

Small salad of mixed greens, onion and vinaigrette   55

Baked celeriac with almonds, brown butter cream, chives 
and roasted lemon   135

Seard artich char with kohlrabi salad, roasted sunflower seed sauce, crown dill and browned butter   145

Steak tartare with grilled broccoli, hazelnuts, white onion 
and lovage mayonnaise   155

Grilled salmon skewer with rice, soy and ginger mayonnaise, grilled cabbage and cucumber salad   255

Butter-fried chicken with potato and Jerusalem artichoke cake, tomato salad, pickled rhubarb and red wine sauce    240

Seared beef tartare with grilled pointed cabbage, chanterelles, red wine sauce, fries and Parmesan   235

Grilled carrot baked in apple cider vinegar with Gotland lentils, zucchini, Västerbotten cheese and butter sauce   195

Steak tartare with charred peas, chicken skin mayonnaise, pickled onion and pea shoots – 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 apple and calvados flavor   30

Creamy apple and Calvados truffle   25