May menu
Lobster salad, green aspargus, chive créme, lemon pickled cucumber,
croutons, thyme apple.
-0-
Veal entrecote, cheese baked summer cabbage, herb tossed fresh potatoes, ramsons salsa verde.
-0-
Chocolate mousse, on roasted white chocolate, rhubarbs, crumble & raspberry coulis.
Menu 485:- / Wine paring 365:-
Two pieces of cheese between main and dessert 75:-
Starters
Bleak roe, hash brown, onions, sour cream.
179:-
Lobster salad, green aspargus, chive créme, lemon pickled cucumber,
croutons, thyme apple.
165:-
Burrata, Cecina de león, roasted bell pepper releisch, tomatoes, mache salad, balsamico.
155:-
White aspargus, apple vinegrette, caramelized goat cheese, saltroasted almonds
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:-
Seared artic char, white aspargus, trout roe, aspargus mayonnaise, dild, fennel, potatoes & browned butter.
325:-
Filet Mignon Swedish, French fries, sauce béarnaise, tomato- & onion salad.
325:-
Veal entrecote, cheese baked summer cabbage, herb tossed fresh potatoes, ramsons salsa verde.
285:-
Variation of beets, oven baked with butter & thyme, beet root puré, crisps, deep fried goat cheese, walnuts, sweet/sour vinegrette
235:-
Desserts
Crème Brulée
90:-
Chocolate mousse, on roasted white chocolate, rhubarbs, crumble & raspberry coulis.
105:-
Lemon ice cream, cookies, strawberries & raspberries, Italian merengue, lemoncurd
99:-
Chocolate truffles.
29:-
Assortment of cheese.
130:-
After dinner
