4-COURSE MENU
SQUID
Kohlrabi and white currant sauce with jalapenos oil
BEEF TARTARE
Smoked mayonnaise, radish and gooseberries
PORK CHOP
Hay baked beetroot and kale shoots
OR
* GRILLED PLAICE
Carrots and dill with elderflower sauce
GRILLED PLUMS
Foamy egg nog and thyme
Served for the entire table – 685 p.p
* ADDITIONAL ADD ON GRILLED PLAICE 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
SUMMER TRUFFLE 215
Fresh grated Tuber Aestivum truffle
SNACKS
ROUMEGOUS OYSTERS 3PC 225 / 6PC 395
lemon and buttermilk sauce with horseradish
GRILLED ROUMEGOUS OYSTERS 3PC 225 / 6PC 395
Whisky butter, and grilled lemon
STARTERS
GRILLED AMBERFISH 275
Cabbage, chives and fennel pollen
SQUID 175
Kohlrabi and white currant sauce with jalapenos oil
BEANS AS A SALAD 155
Smoked cheese, roasted pumpkin seeds and “blackcurrant bush”
BEEF TARTARE 185
Smoked mayonnaise, radish and gooseberries
MAIN COURSE
SCHNITZEL WIENER ART 325
Free-range pork, with chanterelle, lingonberries and Barr’s butter sauce
GRILLED PLAICE (FOR 2) 795
Carrots and dill with elderflower sauce
PORK CHOP (FOR 2) 695
Hay baked beetroot and kale shoots
CÔTE DE BOEUF (FOR 2) 130 pr. 100g variable size and until sold out
Hokkaido pumpkin with breadcrumbs. and pepper sauce
DESSERT
BLUEBERRY PANCAKE 165
Milk ice, cream and pine
GRILLED PLUMS 145
Foamy egg nog and thyme
CLOUDBERRY ICE 155
Raspberry and tagetes