3 COURSE LUNCH MENU

HOT SMOKED MACKEREL
Served warm with tomatoes, preserved artichokes and hiprose

SCHNITZEL WIENER ART
Free-range pork, green peas, anchovies and Barr’s butter sauce

CHOUX PASTRY
Rhubarb, whipped cream and woodruff ice cream

Served for the entire table – 425 p.p

3 matching BEERS – 175 p.p
3 matching WINES – 325 p.p.

SUMMER MENU

OUR GREEN SALAD
Crisp frillice lettuce, dressing made of dried peas, poppy seeds, pickles and green strawberries

A PLATTER OF THE SEA
Todays selection of shellfish and mollusks
Squid, blue mussels, crab, oysters, lobster
Cold pressed mayonaisse, lemon, vinaigrette and bread

Served for the entire table – 775 p.p.

Add 30g Rossini Black label caviar – 295

STARTERS

OUR GREEN SALAD 125
Crisp frillice lettuce, dressing made of dried peas, poppy seeds, pickles and green strawberries

HOT SMOKED MACKEREL 145
Served warm with tomatoes, preserved artichokes and hiprose

TARTAR 155/195
Raw beef thigh with snap peas and smoked rapeseed oil

MAIN COURSES

LAMB AND FJORD SHRIMP 210
In crispy puff pastry. Lamb in a creamy sauce with dill and fjord shrimp

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

FLATFISH (FOR 2) 495
Potato rösti with raw fennel and salted lumpfish roe. Sauce with sour beer and pumpkin seed

COLD POTATO SALAD 65
30g ROSSINI BLACK LABEL CAVIAR 295

DESSERTS

BUTTERMILK SOFT SERVE 95
Local red berries and pine shoots

CHOUX PASTRY 95
Rhubarb, whipped cream and woodruff ice cream