Á la carte – Weekdays from 16.00 & weekends from 12.00
Starters
Lukewarm salad with smoked trout and lobster
Lukewarm salad with smoked trout, lobster, trout roe and cured egg yolk, with crispy green cabbage served with cheese dressing and roasted walnuts
285:-
Wine recommendation: Gustave Lorentz, Riesling, Alsace (France) 645:- / 155 gl
Skagen
Handpeeled shrimps topped with bleak roe served on rye bread with pickled red onion, crispy herb salad and dill vinaigrette
265:-
Wine recommendation: Chablis Malandes (France) 725:- / 160:- gl
Blackend tataki on Wagyu beef
marinated in spicy soy sauce and served with smoked avocado cream, truffle- and ponzomayonnaise, fried rice paper, roasted sesame seeds and enoki mushrooms
265:-
Wine recommendation: Robert Mondavi, Pinot Noir, California (USA) 625:- /150:- gl
Main courses
Baked halibut
served with savoy cabbage filled with Norway lobster and scallop favored with aquavit, champagne sauce with trout roe and fresh herbs and crispy mini potato pancake filled with celery puree
495:-
Wine recommendation: Springfield Wild Yeast, Chardonnay (South Africa) 725:- / 160:- gl
Butter-fried cod loin
with freshly grated horseradish, hand-peeled prawns, browned butter and dill-tossed potatoes
395:-
Wine recommendation: Calera Chardonnay, Central Coast (USA) 895:-/195:-
Herb fried entrecôte
served with grilled pepper cream with Marcona almonds, blackened leek, lukewarm marinated tomatoes, red wine sauce flavored with honey and fresh herbs, raw fried almond potatoes flavored with garlic and thyme
465:-
Wine recommendation: Seghesio Zinfandel, Sonoma (USA) 795:- /175:- gl
Steak Rydberg
Served with diced fillet of beef, dijon mustard cream, sautéed onion, raw-fried diced potatoes and egg yolk
355:-
Wine recommendation: Sant Avasio Barbera D’Asti Superiore (Italy) 625:- / 150:- gl
Vegetarian Main Course
Parmesan cheese and truffle gratinated cannelloni filled with ratatouille with cherry tomatoes, white wine and fresh herbs and grilled rosé salad with Beluga lentils, pickled tomatoes, avocado, pearl onions and salt-roasted pine nuts
345:-
Wine recommendation: Kurtatsch, Pinot Grigio, Alto Adige (Italy) 545:- / 135:- gl
Moules Frites
Mussels boiled with white wine, lemon, thyme and cream served with garlic bread, aioli, lemon and French fries
285:-
Wine recommendation: Robert Mondavi Private selection, Sauvignon Blanc (USA) 595:- / 145:- gl
Fish and Shellfish Soup
Served with today’s fish catch, handpeeled shrimps and cheese cream
285:-
Wine recommendation: Wohlmuth, Sauvignon Blanc Austria 645:-/155:- gl
Caesar Salad
Romaine lettuce tossed with our homemade Caesar dressing, Parmesan cheese and croutons
With herb fried farm chicken and bacon 275:-
With hand peeled shrimp 295:-
Wine recommendation: Letiz Ein, Zwei, Dry Rosé, Pinot Noir (Germany) 545:- / 135:- gl
Hand Peeled Shrimp
Served on rye bread with dill mayonnaise, grated horseradish, egg and salad
285:-
Wine recommendation: Chablis Malandes (France) 725:- / 160:gl
Desserts
Valhrona chocolate fondant
served with dulce leche, truffle filled rasberries, crushed nuts, vanilla sauce and caramel ice cream
165:-
Wine recommendation: Vallado 10 Year Old Tawny Port (Portugal) 95:-/5 cl
Tiramisú
Tiramisú á la ”´coffee karlsson” served with chocolate ganache, orange ice cream and pistachio flarn
165:-
Crême brulé
flavored with Tahiti vanilla served with preserved pear, chocolate and mint macarone whith pear sorbet
155:-
Wine recommendation: Nederburg Noble Late Harvest (South Africa) 95:-/5 cl
Fried camembert cheese
served with vanilla boiled cloudberries, vanilla ice cream and
fried parsley
165:-
Wine recommendation: Vallado 10 Year Old Tawny Port (Portugal) 95:-/5 cl