Starters

 

Skagen Toast

Hand peeled shrimps topped with bleak roe and pickled red onion served on Danish rye bread with crispy herb salad and dill vinaigrette

265:-

Wine Recommendation: Laroche Chablis Les Chanoines (France) 795:- / 175:- gl

 

Kalix Bleak Roe

Served on butter-fried toast with whipped sour cream, red onion, chive, lemon and dill

395:-

Wine Recommendation: Chablis Premier Cru, Louis Moreau (France) 950:- / 195:- gl

 

White Asparagus

Lemon poached white asparagus served with hollandaise sauce, herb salad, pickled cucumber, ramson oil and
sourdough crumble

245:-

Wine Recommendation: Chateau Coucheroy, Sauvignon Blanc, Bourdeau (France) 795;- / 175:- gl

 

Deep Fried Scallops

Served with lukewarm tartar sauce and a salad of green asparagus, chard, aged parmesan, crushed marconi almonds and dill

275:-

Wine Recommendation: Kim Crawford, Sauvignon Blanc (New Zeeland) 745:- / 170:- gl

 

Tuna and Hamachi Tartar

Flavoured with ginger, soy sauce, lemongrass and chilli served with lime and jalapeño emulsion, pickled cabbage, cucumber and rice paper

275:-

Wine Recommendation: Cono Sur, Viogner (Chile) 595;- / 150:- gl

 

Main Course

 

Cod Loin

Grilled cod loin served with seafood crquettes flavored with parmesan and fresh herbs, Norway lobster, white and green asparagus and champagne buerre blanc with bleak roe and chervil

495:-

Wine Recommendation: Chateau Coucheroy, Sauvignon Blanc, Bourdeau (France) 795;- / 175:- gl

 

Halibut

White wine poached halibut brushed with lobster oil and topped with raw fried lobster served with seafood hollandaise sauce, lemon- and honey-baked summer cabbage and crushed new potatoes tossed in browned butter and dill

545:-

Wine Recommendation: Springfield Wild Yeast Chardonnay (South Africa) 795:-/175:- gl

 

Entrecôte

Grilled entrecôte served with herb and parmesan baked new potatoes, sauce bordelaise, whipped café de Paris butter and tomato- and onion salad

495:-

Wine Recommendation: Seghesio Zinfandel, Sonoma County (USA) 950:- /195:- gl

 

Black & White

Herb fried beef tenderloin and veal fillet served with potato terrine flavoured with thyme, lemon and aged cheese, pancetta fried green asparagus, herb baked plum tomato, grilled carrot, choron sauce and truffle gravy

545:-

Wine Recommendation: Santa Duc, Côtes du Rhone (France) 745:- /170:- gl

 

Steak Rydberg

Diced fillet of beef, dijon mustard cream, sautéed onions, potatoes fried raw and egg yolk

385:-

Wine Recommendation: Sant Avasio Barbera D’Asti Superiore (Italy) 675:- / 165:- gl

 

Vegetarian Main Course

Grilled polenta flavoured with parmesan, roasted peppers, garlic and chilli served with baked cauliflower, steamed summer primeurs, vegetable velouté with beluga lentils and broad beans, toasted portobello mushroom and crispy herb salad

345:-

Wine Recommendation: Cono Sur, Viogner (Chile) 595:- / 150:- gl

 

Moules Frites

Mussels from Bohuslän in a mussel velouté flavored with thyme, lemon, garlic and chili served with french fries, aioli, gratinated garlic bread and grilled lemon

295:-

Wine Recommendation: Kuentz- bas, Riesling Alsace (France) 795:-/175:- GL

 

Fish au gratin

Served with today´s fish catch hand peeled shrimp, wine boiled mussels, gratinated duchesse potatoes, creamy white wine sauce, lemon and dill

295:-

Wine Recommendation: Kuentz- bas, Riesling Alsace (France) 795:-/175:- gl

 

Fish and Shellfish Soup

Fish and shellfish soup served with today´s fish catch, hand peeled shrimp and cheese cream

295:-

Wine Recommendation: Wohlmuth, Sauvignon Blanc (Austria) 675:-/165:- gl

 

Caesar Salad

Caesar salad with Romaine lettuce tossed with our homemade Caesar dressing, parmesan cheese and croutons

With herb fried farm chicken and bacon 295:-

With hand peeled shrimp 315:-

Wine Recommendation: Esprit Gassier Rosé, Provence 595:- / 150:- gl

 

Hand-Peeled Shrimp

Hand peeled shrimp served on rye bread with dill mayonnaise, grated horseradish, egg and salad

295:-

Wine Recommendation: Laroche Chablis Les Chanoines (France) 795:- / 175:- gl

 

Desserts

 

Crême Brulé

Crême Brulé flavoured with Tahiti vanilla served with summer berries, wild strawberry macaron, wild strawberry sorbet, toasted white chocolate and lemon balm

185:-

Wine Recommendation: Carmes De Rieussec, Sauternes (France) 120:-/5 cl

 

Strawberry Tartelette

Strawberry tartelette filled with lemon and elder berry curd, vanilla cream and fresh strawberries, strawberry coulis and strawberry semifreddo

185:-

Wine Recommendation: Nederburg Noble Late Harvest (South Africa) 105:-/5 cl

 

Passion Fruit and Mango Cheesecake
Passion fruit and mango cheese cake served with white chocolate and lime ice cream, fresh mango and passion fruit tartar

185:-

Wine Recommendation: Nederburg Noble Late Harvest (South Africa) 105:-/5 cl