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