Á la carte – Weekdays from 17.00 & weekends from 12.00
Starters
Oysters (Fines de Claire)
Served with classic condiments 3 pi 175:- 6 pi 300:-
Langoustines
gratinated with garlic, chili, lemon and fresh herb served with cheese pie, grilled sour dough bread, blackened lemon and herb aioli
375:-
Wine recommendation: Chagnoleu Crémant de Bourgogne (France) 865:- / 175:-
Kalix Bleak Roe
served on butter-fried toast with smetana, red onion, chive, lemon and dill
395:-
Sturgeon Roe Osetra 28g
served with the above condiments
995:-
Wine recommendation: Chablis Premier Cru, Vaulignot (France) 950:- / 195:- gl
Skagen
Handpeeled shrimp topped with bleak roe served on Danish rye bread with pickled red onion, crispy herb salad and dill vinaigrette
265:-
Wine recommendation: Chablis Vocoret & Fils (France) 795:- / 175:- gl
Main courses
Cod loin
Butter-fried cod loin served with crispy spring roll filled with soy fried vegetables, lobster, crayfish and crab, winter primeurs, browned seafood butter with dill and lemon
and asparagus potatoes with fresh herbs
495:-
Wine recommendation: Springfield wild yeast chardonnay (South Africa) 795:- / 175:- gl
Entrecôte
Grilled Entrecôte (250g) served with crispy French fries tossed with aged cheddar cheese and parsley, herb butter with parmesan cheese, fresh herbs and chili, salad with mixed winter tomatoes, baked onion, avocado and mini pepper filled with cream cheese
465:-
Wine recommendation: Izadi Reserva, Rioja (Spain) 795:-/175:- gl
Rack of Veal
Panko-fried rack of veal served with potato terrine with parsley root and gruyère cheese, grilled mini carrot, buttered Brussels sprouts and chicken gravy with sage and lemon
455:-
Wine recommendation: Tenuta Perano, Chianti Classico (Italy) 795:- / 175 gl
Steak Rydberg
Served with diced fillet of beef, dijon mustard cream, sautéed onion, raw-fried diced potatoes and egg yolk
395:-
Wine recommendation: Sant Avasio Barbera D’Asti Superiore (Italy) 675:- / 165:- gl
Vegetarian
Pommes Anna with spinach and garlic served with gremoulata baked portabello mushrooms, lemon- and honey baked cabbage, ragout with beluga lentils, borlotti beans and cherry tomatoes with herb salad and balsamico viarge
355:-
Wine recommendation: Kurtatsch, Pinot Grigio, Alto Adige (Italy) 595:- / 150:- gl
Fish au gratin
served with today´s fish catch, handpeeled shrimp, wine boiled mussels, gratinated duchesse potatoes, creamy white wine sauce, lemon and dill
295:-
Wine recommendation: Cono Sur, Viogner (Chile) 595:- / 150:- gl
Fish and Shellfish Soup
Served with today’s fish catch, handpeeled shrimp and cheese cream
295:-
Wine recommendation: Wohlmuth, Sauvignon Blanc (Austria) 675:-/165:- gl
Caesar Salad
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: Pas du Moine, Chateau Gassier, Provence 675:- / 165:-
Hand Peeled Shrimp
Served on rye bread with dill mayonnaise, grated horseradish, egg and salad
295:-
Wine recommendation: Chablis Vocoret & Fils (France) 795:- / 175:- gl
Desserts
Blueberry Cheesecake
served with vanilla and lemon ice cream with crême friche, blueberry coulis, mini meringues wth lime and fresh bluberries and blackberries
175:-
Wine recommendation: Nederburg Noble Late Harvest (South Africa) 105:-/5 cl
Valhrona chocolate bavaroise
flavored with dark rhum and chocolate biscuit served with passion fruit sorbet, nut flarn, white chcolate and fresh passion fruit
175:-
Wine recommendation: Carmes De Rieussec, Sauternes (France) 120:-/5 cl
Crême Brulé
flavored with Tahiti vanilla served with vanilla boiled cherries, Silvia cake and cherry ice cream
175:-
Wine recommendation: Nederburg Noble Late Harvest (South Africa) 105:-/5 cl