DINNER

“Struva” with whipped duck liver, parmesan cheese and port wine   110

Hasselback potatoes, bleak roe, sour cream and spring onions   115

Tartare of salmon with chili, ginger, soy tapioca, salmon roe, radish 
and khataifi – for two   185

"Tuttul" flatbread with slowly cooked pork 
and homemade butter - a serving for two   115

Shrimp tartare with potato croutons, oyster mayonnaise, Omelette Royale and pickled grapes   165

Squid with grilled onion mayonnaise, shredded zucchini, grated feta cheese and lemon   175

Chilled soup of green tomatoes with blackened avocado, jalapeño, kohlrabi and cucumber   155

Thinly sliced raw beef with Jerusalem artichoke, gruyère cheese and hazelnuts   175

Salt-baked celeriac in package with butter-boiled onion, almonds 
and café de paris sauce    165

Chantarelle sandwich with spiced cheese, lumpfish roe, sour cream, leek 
and rye bread   195

Baked sole with crayfish ravioli, leek, puff pastry, dill and crayfish sauce   205

Boneless pork chop with trout roe sauce, glazed pointed cabbage 
and pommes pinnes   195

Veal with crispy potato gratin, stuffed mushroom and pickled aubergine   215

Chocolate pudding with almonds, pickled cherries and amaretto cream  110

Liquorice parfait with lemon curd and salmiac crust    95

Doughnut with cardamom ice cream, apple compote and roasted oats   120

Änglamat with lingon berries, biscuit, vanilla ice cream, meringue 
and caramel sauce   120