Lunch

Served daily, Monday-Friday 11.30-14.30, Saturday & Sunday 12.00-14.30.

Served daily, Monday-Friday 11.30-14.30, Saturday & Sunday 12.00-14.30.

Lunch 12-18 November

Main course 165
3 course lunch  295

Starter

Shrimp Skagen – Butter-fried brioche – Pickled red onion

Main course

Salt-baked golden beet – Roasted onion crème – Beetroot gari – Roasted almond sauce – Pak choi – Sautéed green beans

or

Catch of the day – Egg sauce – Browned butter – Peas – Boiled potatoes – Deep-fried parsley

or

Grilled pork chop – Buttered mustard bouillon – Garlic-sautéed savoy cabbage – Apple crème – Roasted potatoes

Dessert

Cinnamon-baked apple – Vanilla ice cream – Caramelized oats

À la carte

Served every day 12.00-17.00.

Starters

Small sharing platter – Two cured meats – One cheese – Cornichons – Olives – Chutney  165

Large sharing platter – Three cured meats – Two cheeses – Cornichons – Olives – Chutney  255

Variation of beets – Aged pecorino – Truffle – Parsnip – Walnuts – Rosemary  165

Beef ”Tataki” – Porcini mushrooms – Wrångebäck cheese – Black garlic – Smoked egg – Pistachios  165

Lobster soup – Lobster terrine – Sweetbread – Forrest mushrooms – Chestnuts – Samphire – Tarragon  225

Main courses

King Size Deluxe – Shrimps – Rye bread – Egg – Mayonnaise – Lettuce – Vendace roe  265

Little Gem “Niçoise” – Grilled catfish – Poached egg – Artichoke – Tomato – Olives – Deep-fried anchovies 245

Poached cod loin – Mussel sauce – Roasted Jerusalem artichoke – Fennel – Parsley  315

Braised ox cheek ”Bourguignon” – Potato purée with Västerbottensost cheese – Button mushrooms – Smoked pork belly – Pearl onion  265

Add deep-fried potatoes with parmesan or our side salad with parmesan & olive oil  45

Dessert

Dessert of the week  115

Assorted confectionery  35/each

Crème brûlée  105