LUNCH MENU

WEEK 49

• Rye bread sandwich with deep fried plaice, Västerbottens cheese and horse radish
  130:-
• Steamed mussels with mussel sauce, crispy potatoes and aioli
  130:-
• Butter baked cod with sauerkraut, bacon, potatoes, butter boiled onions, parsley and red wine sauce
  180:-
• Jerusalem artichoke with Sandefjords sauce, fried mushroom, kale and pointed cabbage
  165:-
• Cabbage salad with salmon, dill mayonnaise, kohlrabi, boiled egg and croutons
  135:-/170:-
• Cauliflower soup with caramelized onion toast
  125:-/160:-
• Beef tartare with smoked cream, sliced mushrooms and crispy potatoes
  145:-/190:-
• Baked veal brisket with vegetables cooked in broth, potato puree with garlic confit and gremolata
  185:-
• Classic Tiramisu
  85:-
• Almond cake with raspberry cream
  45:-