Lunch, 23-29 January
Served every day until 14:00
175
Mushroom risotto
Gremolata – Parmesan – Vinegar onion
or
Catch of today
Browned butter – Beetroots – Capers
or
Pork shank
Vinegar jus – Savoy cabbage – Potato puré
Lunch, à la carte
Served until 17:00
Chef’s Choice
Truffle & Gruyère toast – Cecina – Silverskin onion
Pan fried Cod loin – Red wine jus – Pork belly – Mushrooms
Cherry ice cream – Chocolate cake – Rum infused cherries – Browned butter
***
Menu 595
Wine pairing 445
Would you prefer our grilled venison? +55
Snacks
Crisps deluxe – Vendace roe – Sour cream
135
Mixed root vegetable crisps – Truffle crème
85
Popcorn – Parmesan – Truffle
65
Crisps
35
Smoked almonds
55
Starters
Cheese & cured meats – Cornichons – Olives – Chutney
Small 195 / Large 275
Roasted Jerusalem artichoke – Mushroom – Swede – Sugar kelp
185
Truffle & Gruyère toast – Cecina – Silverskin onion
225
Steak tartare – Ox marrow – Brussel sprouts – Fermented pepper
195
Main course
Saltbaked beetroot– Tarragon emulsion – Pak choi – Savoy cabbage
265
King Size – Shrimps – Rye bread – Egg – Mayonnaise – Lettuce
Add vendace roe +85
245
Pan fried Cod loin – Red wine jus – Pork belly – Mushrooms
365
Grilled venison – Juniper jus – Kale – Parsley root
385
Add deep-fried potatoes with parmesan or our side salad with parmesan & olive oil
45
Desserts
Cherry ice cream – Chocolate cake – Rum infused cherries – Browned butter
125
Crème brûlée
115
Ice cream & sorbet
75
Pralines
35/each
