Lunch

WEEK 41

Gruyère petit choux with parmesan och garlic butter   55

Struva with chicken liver and tarragon   75

Chips with salmon roe, cheese cream, horseradish, dill and chives    65

Rillettes of duck with pickled chanterelles and mustard mayonnaise   130

Steak tartare with yellow beetroot, cornichons, crispy potato 
and chili mayonnaise     150

Buttered yellow peas with grilled chicken, iceberg lettuce, olives 
and parmesan   225

Fish and chips with tartar sauce   235

Steak tartare with yellow beetroot, cornichons, crispy potato, chili mayonnaise and fries   225

Chevré and beetroot salad with crispy polenta, haricots verts 
and honey vinaigrette   195

Butter fried apples with caramel, crumb dough and vanilla mousse   80

Swedish kärleksmums   25

Strawberry and raspberry swiss roll with whipped cream  45