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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:-

Book a table

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