Monthly menu
Pickled- & smoked salmon, dijonnaise, egg yolk, baked leek, dild & Trout roe.
-0-
Sirloin of Veal, roasted summer carrots, parsnip puré, redwine sauce with bone marrow.
-0-
Spunge cake, black berry sorbet, honey comb & honey smetana.
Menu 485:- / Wine paring 365:-
Two pieces of cheese between main and dessert 75:-
Starters
Bleak roe, hash brown, onions, sour cream.
179:-
Pickled- & smoked salmon, dijonnaise, egg yolk, baked leek, dild & Trout roe.
165:-
Moules au cidre, estdragon, cider, pommes frites & aioli.
172 175:- / 1/1 245:-‘
Foie gras au torchon, deep fried walnuts, root seleriac, vinaigrette, grapes
179:-
Fried Chantarelles on Levain toast with Comté cream cheese, onions & herb salad.
145:-
Cold cuts plate, cornichons, terrine, chicken liver mousse, crispy pork rinds
165:-
French oysters Fine de claire
3st 110:- 6st 165:-
Mains
Steak tartar, beetroots, capers, onion, mustard, egg cream, cornichons.
150:-/245:-
With fries 180:- / 280:-
Seared steak tartar, beetroots, capers, onion, mustard, French fries, red wine sauce, Roquefort butter.
180:-/280:-
Seared cod sirloin, chantarelles, confit of salsify, browned butter flavoured with fennel- & dild.
325:-
Filet Mignon Swedish, French fries, sauce béarnaise, salad with tomatoes, beans- & onions.
335:-
Sirloin of Veal, roasted summer carrots, parsnip puré, redwine sauce with bone marrow.
295:-
Swedish potatoe buns filled with duxelles, fried chantarelles, karamellized cream cheese, lingon berry cream, green lentels.
245:-
Desserts
Crème Brulée
95:-
Spunge cake, black berry sorbet, honey comb & honey smetana.
105:-
Caramellized chocolate mousse in shortcrust, raspberries, salty licorice caramel.
105:-
Chocolate truffles.
29:-
Assortment of cheese.
130:-
After dinner
