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