Starters
- Tartare of smoke-cured rainbow trout, beetroot, long pepper, vierge sauce and baked egg yolk 189 kr
- Warm vichyssoise with dumpling of slow-cooked ox cheek and chanterelle mushrooms 189 kr
- Artichoke with chive beurre blanc, seaweed caviar, onion and cheese bread 179 kr
Add 20g Kalix Vendace fish roe for 99 kr
Mains
- Butter-fried pike-perch, scallop mousseline, pumpkin croquette, sea coral, brown butter and yuzu hollandaise 345 kr
- Chicken and trumpet mushrooms, potato purée, chicken velouté, braised endive and winter truffle 335 kr
- Mushroom terrine with chard crème, pickled mushrooms and turnip 295 kr
Desserts
- Canelé with cinnamon ice cream, pear terrine, caramel and blackcurrant-poached pears 139 kr
- Chocolate sandwich with sour cream pannacotta, poached cherries and chocolate crème 139 kr
- A selection of organic cheeses with accompaniments 169 kr
- Ice cream/sorbet of the day 79 kr
- Chocolate truffle of the day 59 kr
The Chef’s Recommended Menu, 645 kr
- Starter: Tartare of smoked cured rainbow trout, beetroot, long pepper, vierge sauce and baked egg yolk
- Main: Butter-fried pike-perch, scallop mousseline, pumpkin croquette, sea coral, brown butter and yuzu hollandaise
- Dessert: Canelé with cinnamon ice cream, pear terrine, caramel and blackcurrant-poached pears
Green Menu, 595 kr
- Starter: Artichoke with chive beurre blanc, seaweed caviar, onion and cheese bread
- Main: Mushroom terrine with chard crème, pickled mushrooms and turnip
- Dessert: Canelé with cinnamon ice cream, pear terrine, caramel and blackcurrant-poached pears
Prices are subject to change.
