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