4-COURSE MENU

COD
Leeks and butter sauce with horseradish and oyster

BEEF TARTARE
Pepper mayonnaise, lingonberries and Radicchio

PORKCHOP (FOR 2)
Apples, onions and crispy pork skin

OR

* SMOKED TROUT
Lamb lettuce, elderflower and Stewed salsify

PRESERVED CHERRIES
Sago porridge and milk ice cream

Served for the entire table – 695 p.p

* ADDITIONAL ADD ON SMOKED FISH 95 p.p

4 matching BEERS – 395 p.p
4 matching WINES – 525 p.p.

SIDES

BREAD 35 p.p
White bread with poppyseed, Rye bread and salted butter

FRIED POTATOES 85
Smoked butter and chives

ADD ON

OSCIETRA CAVIAR 285
10g Oscietra Selection Rossini Caviar

AUTUMN TRUFFLE  215
Freshly grated Tuber Uncinatum truffle

SNACK

OYSTERS PER 3 PIECE 225 / PER 6 piece 415
Josephine oysters with buttermilk/horseradish sauce

STARTERS

“MAULTASCHEN” 245
Sauerkraut, morels and pork bullion 

COD 180
Leeks and butter sauce with horseradish and oyster

YELLOW BEET 165
Yoghurt, rose vinaigrette, and unripe blackcurrant

BEEF TARTARE 185
Pepper mayonnaise, lingonberries and Radicchio

CABBAGE 215
parsley, heavy cream with trout and bleak roe

SMOKED BONEMARROW 190
Herb mix and ryechips

MAIN COURSE

SCHNITZEL WIENER ART 285
Free-range pork, brussels sprout, horseradish and Barr’s butter sauce with anchovies

SMOKED TROUT (FOR 2) 725
Lamb lettuce, elderflower and Stewed salsify with fresh truffle

PORKCHOP (FOR 2) 695
Apples, onions and crispy pork skin

DUCK BREAST GRILLED ON THE BONE (FOR 2) 785
Beetroot, red cabbage and orange

DESSERT

BLUEBERRY ICE 155
Pine, Sorrel and cream

CHRISTMAS CHEESE “THISE 2022” 170
Pickle Pinecones with fried fruit bread

PRESERVED CHERRIES 160
Sago porridge and milk ice cream