Lunch 19-25 February

Served daily 12.00-15.00

Served daily 12.00-15.00

Chef ‘s Choice

Three courses  295

Starter

Deep fried sweetbread – Jerusalem artichoke – Truffle – Pear

Main course

Variation of pumpkin – Soy burned butter – Red kidney beans – Carrot

or

Grilled ling – Buttered fish bouillon – Nettles – Cockles

or

Duck leg confit – Sherry vierge – Mushroom- & bean ragout– Savoy cabbage – Roasted potato

Dessert

 Blood orange sorbet – White chocolate crème – Candied nuts

This weeks lunch

Variation of pumpkin – Soy browned butter – Red kidney beans – Carrot 165

Grilled ling – Buttered fish bouillon – Nettles – Cockles 165

Duck leg confit – Sherry vierge – Mushroom- & bean ragout– Savoy cabbage – Roasted potato 165

À la carte

*These dishes takes a little longer to prepare.

Starters

*Monte Enebro ”Chèvre Chaud”
Variation of beets – Walnuts  175

*Whitefish roe – Cheese Västerbottenost  – Hash browns – Cauliflower  195

*Pea ”Creme Ninon” – Blackened scallop – Brisket of beef – Sour cream  185

*Steak Tartare – Rosted Jerusalem artichokes – Watercress – Aged Gruyère  195

Main courses

King Size Deluxe – Shrimps – Rye bread – Egg – Mayonnaise – Lettuce – Bleak roe  255

Oxkind ”bourgignone” – Truffle flavored potato puree – Smoked pork belly – Blackened onion  245

*Buttered cod  – Chorizo – Thyme buerre blanc – Savoy cabbage – Carrot  295

*Salmon & noodle salad – Quinoa – Sriracha emulsion – Peanuts  215

Dessert

One scoop of ice cream or sorbet   45

Coffee sweets  30/pcs

Crème brûlée  105