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