DINNER

“Struva” with whipped duck liver, parmesan cheese and port wine   110

Hasselback potatoes, bleak roe, sour cream and spring onions   115

Tartare of salmon with chili, ginger, macadamia nuts, soy and kataifi 
– for two   195

"Tuttul" flatbread with slowly cooked pork 
and homemade butter - a serving for two   125

Tuna with crushed tomatoes, pimento mayonnaise, blood orange, olives 
and almonds   165

Squid with feta cheese, zucchini, roasted garlic and croutons   185

Chilled soup of green tomatoes with blackened avocado, jalapeño, kohlrabi and cucumber   155

Thinly sliced raw beef with Jerusalem artichoke, gruyère cheese 
and hazelnuts   185

Pasta with beef tenderloin, mushrooms, XO-sauce, bone marrow, parmesan and egg yolk   205

Mushroom sandwich with spiced cheese, bleak roe, rye bread, dill 
and quark  210

Fish gratin with butter-fried cod, spinach, white wine sauce, leeks 
and cockles    235

Boneless pork chop with trout roe sauce, glazed pointed cabbage and pommes pinnes   205

Glazed duck breast with Jerusalem artichoke, onion, cabbage shoots and red wine sauce   235
 

Chocolate ice cream with poached cherries and almonds  115

Liquorice parfait with lemon curd, yoghurt and salmiac crus   110

Doughnut with cardamom ice cream, almond cream and salted almonds   125

Änglamat with lingon berries, biscuit, vanilla ice cream, meringue 
and caramel sauce   125