4-COURSE MENU
HADDOCK AND HAM
Caramelized onions, leeks, and beer sauce
TARTARE
Raw beef thigh with pine mayonnaise, lingonberries and crispy kale
BEEF SHORT RIBS
Glazed ribs with chives, celeriac, gooseberries and thyme.
OR
* GRILLED HALIBUT
Fried carrot, roasted pumpkin seeds, and fish sauce
“LEMON FROMAGE”
Candied lemons and oranges, with black currant wood and milk ice cream
Served for the entire table – 685 p.p
* ADDITIONAL ADD ON GRILLED HALIBUT 175 p.p
4 matching BEERS – 325 p.p
4 matching WINES – 525 p.p.
SIDES
BREAD 35 p.p
White bread with poppyseed, Rye bread and salted butter
HASSELBACH POTATO 75
With creme fraiche and chives
OSCIETRA CAVIAR 285
10g Oscietra Selection Rossini Caviar
SPRING TRUFFLE 215
Fresh grated Bianchetto truffle
STARTERS
GRILLED HERRING 165
Salted rhubarb, red endive and rose vinaigrette
HADDOCK AND HAM 245
Caramelized onions, leeks, and beer sauce
BEETROOT SALAD 165
Baked beetroot with chives, lovage and mustard seeds
SMOKED BONE MARROW 195
Salted gooseberry, pickled leek flower and crispy rye bread
TARTARE 185 / 265
Raw beef thigh with pine mayonnaise, lingonberries and crispy kale
MAIN COURSE
SCHNITZEL WIENER ART 285
Free-range pork, with grilled brussels sprouts, horseradish cream and Barr’s butter sauce with anchovies
GRILLED HALIBUT (FOR 2) 795
Fried carrot, roasted pumpkin seeds, and fish sauce
BEEF SHORT RIBS (FOR 2) 695
Glazed ribs with chives, celeriac, gooseberries and thyme.
“BEEF AND PORTER PIE” (FOR 2) 745
Braised beef cheek, bonemarrow, bouquet of herbs, and pickles
DESSERT
“LEMON FROMAGE” 145
Candied lemons and oranges, with black currant wood and milk ice cream
CARAMEL CUSTARD 165
“Myseost” and vanilla
FRIED CHEESE 145
Danish Camembert with cloudberry compote