LUNCH

Week 40

Deep-fried potato terrine with pickled elderflower, 
smetana and vendace roe   95

Potato crisps with Gruyère cheese cream, dill and chives  75

Toast with vendace boquerones, grilled lemon
mayonnaise and chives   85

Small salad of mixed greens, onion and vinaigrette   55

Ravioli with chantarelles, truffle and tarragon   135

Tartare of Arctic Char with jalapeño, white soy mayonnaise, onion and cucumber    145

Steak tartare with variation of celeriac, pickled redcurrants and thyme mayonnaise  155

Poached salmon with potatoes, fennel mayonnaise, pickled 
red onion and carrot   255

Chicken quenelles with artichoke cream, beans, pickled lemon, potatoes and chicken jus     240

Oxtail with tomato ragù, fried polenta, salad 
and Pecorino   235

Gnocchi with broccoli, tarragon, chili and mozzarella   195

Steak tartare with variation of celeriac, pickled redcurrants and thyme mayonnaise  – served with fries   230

Almond cake with blueberry compote, cardemom ice cream, warm brown butter and smoked almonds   75

Bread pudding of cinnamon bun from Eken 
with lightley whipped punsch cream   35

Chocolate truffle with apple and calvados flavor   30

Creamy apple and Calvados truffle   25