4 COURSE MENU

GRILLED WAFFLE
Kalix bleak roe, dill and soured cream

TARTAR
Raw beef thigh with white radishes, unripe capers and smoke

PORK CHOP
Cooked on the bone. Warm salad of pear and jerusalem artichoke. Aromatic sauce with mustard and pickles

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

ROOT SLAW 115
Raw winter roots, soured cream and pumpkin seeds

GRILLED WAFFLES 245
Kalix bleak roe, dill and soured cream

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

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

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

MAIN COURSES

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

HALIBUT (FOR 2) 595
Cooked on the bone. Fried kale with smoked bacon and a sauce with caramelized whey

PORK CHOP (FOR 2) 595
Cooked on the bone. Warm salad of pear and jerusalem artichoke. Aromatic sauce with mustard and pickles

WARM POTATO SALAD 65
30g ROYAL BELGIAN BAERII CAVIAR 350

DESSERTS

PANCAKES 115
Wild blueberry jam and soft serve ice cream

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

SHERRY MOUSSE 95
Walnuts and raisins