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

White asparagus parcel with roasted almonds, leek and bearnaise sauce   210

Sandwich with hot-smoked pike-perch, potato cream, lumpfish roe, apple 
and sour cream   220

Baked lemon sole and grilled shrimp with broccoli, white wine sauce 
and pickled lemon    235

Chicken and wild garlic quenelle with green asparagus, yellow beets and tarragon sauce   235

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

Sponge cake with rhubarb compote, diplomat cream and rhubarb sorbet   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