Menus in English

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:-

Book a table

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