4-COURSE MENU

TROUT
Marinated fennel with sourbeer sauce

BEEF TARTARE
Pickle mushroom, ramson and ryechips

FRIED PORKCHOP (FOR 2)
Breaded aged pork, with dill stewed potatoes, lemon and Barr’s butter sauce

OR

* SEABASS
Braised cabbage with anchovies, lovage and parsley butter

CHOCOLAT DESSERT
Chocolat ice, mousse and cherry compot

Served for the entire table – 685 p.p

* ADDITIONAL ADD ON SEABASS 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

HASSELBACH POTATO 85
Creme fraiche and ramson buds

ADD ON

OSCIETRA CAVIAR 285
10g Oscietra Selection Rossini Caviar

BLACK TRUFFLE  215
Fresh grated Tuber Uncinatum truffle

SNACKS

FLAMMKUCHEN 85
Fresh goat cheese, leeks and salted duck breast

STARTERS

GRILLED BONEMARROW 215
Rye chips and green compot with unripe blackcurrant

TROUT 175
Marinated fennel with sourbeer sauce

MUSHROOM BOULLION 170
Grilled mushroom and pickle flower pods

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

BEEF TARTARE 185
Pickle mushroom, ramson and ryechips

RAW LANGOUSTINE 190
Preserved tomato, coriander seeds and curdled milk

MAIN COURSE

“KÖTTBULLAR” 295
Mash potato, lingon berries, pickle cucumber, truffle sauce and preserved truffle

SEABASS (FOR 2) 795
Braised cabbage with anchovies, lovage and parsley butter

FRIED PORKCHOP (FOR 2) 695
Breaded aged pork, with dill stewed potatoes, lemon and Barr’s butter sauce

VENISON (FOR 2) 885
“Burnt” onion, juniper, kale shoots, young ramson and winter salad

DESSERT

FRESH BAKED PANCAKE 165
Abricot jam and plum kernel ice cream

CHOCOLAT DESSERT 160
Chocolat ice, mousse and cherry compot