4-COURSE MENU

TROUT
Marinated fennel, savoy cabbage with sourbeer sauce

BEEF TARTARE
Pickle mushroom, ramson and ryechips

PORKCHOP
Sauerkraut, smoked Sausage and sauce with lingonberries and apples

OR

*  “HONEY GLAZED” CODTAIL
Fried carrots with hipberries and buttermilk whey sauce

PRESERVED CHERRIES
Cremefraiche ice and pines

Served for the entire table – 685 p.p

* ADDITIONAL ADD ON CODTAIL 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

ROASTED POTATOES 75
Smoked butter with chives and shallots

ADD ON

OSCIETRA CAVIAR 285
10g Oscietra Selection Rossini Caviar

BLACK TRUFFLE  215
Fresh grated Tuber Uncinatum truffle

SNACKS

ROUMEGOUS OYSTERS 3PC 225 / 6PC 395
lemon and buttermilk sauce with horseradish

STARTERS

GRILLED BONEMARROW 215
Rye chips and green compot with unripe blackcurrant

TROUT 165
Marinated fennel, savoy cabbage with sourbeer sauce

SQUID  175
Kohlrabi and white currant sauce with jalapenos oil

BEETROOT AS A SALAD 155
Lovage, tarragon, with mustard seeds

BEEF TARTARE 185
Pickle mushroom, ramson and ryechips

MAIN COURSE

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

“HONEY GLAZED” CODTAIL (FOR 2) 745
Fried carrots with hipberries and buttermilk whey sauce

PORKCHOP (FOR 2) 695
Sauerkraut, smoked Sausage and sauce with lingonberries and apples

DUCK BREAST GRILLED ON THE BONE (FOR 2) 845
Red salad with winter onions and blackberries

DESSERT

GRILLED PANCAKE 165
Blueberry compot and burnt whey icecream

APPLE AND QUINCE 145
Kefir icecream, with rosemary caramel

PRESERVED CHERRIES 155
Cremefraiche ice and pines