½ “Struva” with whipped duck liver pâté, parmesan cheese and port wine
2 Hasselback potatoes, bleak roe, sour cream and spring onions
Thinly sliced raw beef with Jerusalem artichoke, gruyère cheese and hazelnuts
Veal entrecote with “potato-gratin”, red wine jus, ox marrow and deep-fried parsley
Chocolate tarte with whipped cream
PRICE 500 PER PERSON
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