4 COURSE MENU

FRIED AND PICKLED HERRING
Served warm with onions and salted gooseberries

TARTAR
Raw beef thigh with white radishes, black currant capers and smoke

FREE-RANGE CHICKEN
Grilled and glazed. Wild watercress, roasted chicken jus and a warm salad of chantarelles and corn

CHOUX PASTRY
Apples, roasted hazelnuts and plum kernel ice cream

Served for the entire table – 595 p.p

4 matching BEERS – 295 p.p
4 matching WINES – 450 p.p.

STARTERS

TRADITIONAL RUSTIC BREAD WITH SALTED BUTTER FOR YOUR MEAL 25p.p

OYSTERS 3 PC 95 / 5 PC 140
From the house Roumégous. Tomato dressing and vinaigrette with elderflower

OUR GREEN SALAD 125
Crisp frillice lettuce, dressing made of dried peas, poppy seeds and pickles

FRIED AND PICKLED HERRING 145
Served warm with onions and salted gooseberries

TARTAR 155/195
Raw beef thigh with white radishes, black currant capers and smoke

BONEMARROW 120
Grilled and served with toasted ryebread and a compote of unripe berries and green onion

MAIN COURSES

SKATE WING 250
Mushroom broth with pearls of fat and a selection of pickles

SCHNITZEL WIENER ART 235
Free-range pork, horseradish, anchovies and Barr’s butter sauce

PLAICE (FOR 2) 595
Potato rösti with raw fennel and a sauce with sour beer and pumpkin seed

FREE-RANGE CHICKEN (FOR 2) 595
Grilled and glazed. Wild watercress, roasted chicken jus and a warm salad of chantarelles and corn

COLD POTATO SALAD 65
30g ROSSINI BLACK LABEL CAVIAR 295

DESSERTS

CHOUX PASTRY 115
Apples, roasted hazelnuts and plum kernel ice cream

PANCAKES 115
Blackberry jam and chocolate ice cream

SHERRY MOUSSE 95
Walnuts and raisins