January menu
Shellfish soup, tartar on shellfish, dild crème.
-0-
Swedish entrecote, red wine butter, veal sauce, flower sprouts, brussel sprouts, potatoe- & root celeriac puré.
-0-
Candied nut ice cream, baked chocolate crème, blood orange coulis.
Menu 445:- / Wine paring 365:-
Two pieces of cheese between main and dessert 75:-
Starters
Bleak roe, hash brown, onions, sour cream.
179:-
Shellfish soup, tartar on shellfish, dild crème.
175:-
Egg 63 degrees, fried Levain bread, truffle Pecorino cheese, pickled cabbage, roasted green cabbage, sauce
145:-
Cold cuts plate, pickles, crisps, aioli.
165:-
French oysters Fine de claire
3st 110:- 6st 165:-
Mains
Steak tartar, beetroots, capers, onion, mustard, egg cream, cornichons.
150:-/245:-
Seared steak tartar, beetroots, capers, onion, mustard, French fries, red wine sauce.
170:-/260:-
Sole Meunieré, duchesse potatoes flavoured with Swedish cheese, white wine sauce with roe- & herbs.
325:-
Filet Mignon Swedish, French fries, sauce béarnaise, tomato- & onion salad.
325:-
Swedish entrecote, red wine butter, veal sauce, flower sprouts, brussel sprouts, potatoe- & root celeriac puré
285:-
Home made Gnocci, browned sage butter, Pecorino cheese, butternut squash, deep fried mushrooms.
235:-
Desserts
Crème Brulée
90:-
Candied nut ice cream, baked chocolate crème, blood orange coulis.
105:-
Chocolate- & hazelnut parfait, coffee mousse, hazelnut crisp & roasted nut créme
99:-
Chocolate truffles.
29:-
Assortment of cheese.
130:-
After dinner
