DINNER

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

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

Tartare of seared scallop with white soy, horseradish, radish and kataifi – for two   195

"Tuttul" flatbread with slowly cooked pork 
and homemade butter - a serving for two   145

Tuna with crushed tomatoes, pimento mayonnaise, red grapefruit, 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, 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

Lamb brisket with creamed spinach, artichoke, roasted garlic and crispy potatoes   235
 

Almond cake with olive oil, blood orange sorbet and diplomat cream  100

Liquorice parfait with lemon curd, yoghurt and salmiac crus   110

Doughnut with salty chocolate cream, punch ice cream and hazelnuts   125

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