3 COURSE MENU
GRILLED WAFFLE
Kalix bleak roe, dill and soured cream
SCHNITZEL WIENER ART
Free-range pork, horseradish, anchovies and Barr’s butter sauce
CHOUX PASTRY
Apples, roasted hazelnuts and plum kernel ice cream
Served for the entire table – 425 p.p
OUR SMØRREBRØD
Traditional open faced sandwiches served on ryebread with seeds and grains
SHRIMP 200
Served on toasted white bread. Shrimp, dill, lemon and soft boiled egg
hotdogt 200
Served on toasted white bread. Shrimp, dill, lemon and soft boiled egg
FRIED AND PICKLED HERRING 145
Served warm with onions and salted gooseberries
COD ROE 135
Fried in butter. Winter remoulade and kale
TARTAR 155
Raw beef thigh with white radishes, unripe capers and smoke
“VETERINARIANS MIDNIGHT SNACK” 135
Liverpate, salted beef thigh, aspic and cress
MAIN COURSES
PLAICE A LA “SKAWBO” 245
Cooked on the bone. Compote of Swedish lingonberries, kale and lemon
SCHNITZEL WIENER ART 235
Free-range pork, horseradish, anchovies and Barr’s butter sauce
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