DINNER

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

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

Salmon tartare with chili, soy tapioca, salmon roe, pumpkin, khataifi – serving for two   185

"Tuttul" flatbread with slowly cooked pork and homemade butter - a serving for two   115

Lemon-cured Baltic herring with tomato, olives, toasted bread and garlic   165

Squid with yoghurtcreme, zucchini, grated feta cheese, parsley and lemon  175

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

Thinly sliced raw beef with Jerusalem artichoke, gruyère cheese and hazelnuts   175

Char baked in package with potato terrine, fennel, leak, salmon roe and Sandefjords sauce   185

Chanterelle sandwich with Havgus cheese crème, vendace roe, dill and dried sour cream   195

Crayfish mousseline with leak confit, crown dill, crayfish sauce, salmon roe and bread crisp   210

Almond potato purée with BBQ-baked pork belly, Karl-Johan’s mushroom and parmesan   195

Homemade lamb sausage with cabbage, roast beef, beetroot and mustard seeds   210

Chocolate pudding with hazelnut crunch and lightly whipped cream   110

Warm bread pudding with fried apple ice cream and rye bread 120

Doughnut with black currant, cream cheese ice cream and roasted oats  120

Änglamat with lingon berries, biscuit, vanilla ice cream, meringue and caramel sauce   120