Á la carte – Weekdays from 16.00 & weekends from 12.00
Starters
Oysters
(Fines de Claire) served with classic condiments
3 pi 135:- 6 pi 225:-
Fried scallop and blackened Fröja salmon
served in heart salad filled with avocado, mango, chili, tomato and onion, toasted pumpkin seeds and soy- and jozo sauce
275:-
Wine recommendation: Wohlmuth, Sauvignon Blanc (Austria) 595:- / 145 gl
Skagen
Handpeeled shrimp topped with bleak roe served on rye bread with pickled red onion, crispy herb salad and dill vinaigrette
265:-
Wine recommendation: Chablis Louis Moreau (France) 725:- / 160:gl
Fillet of beef carpaccio
served with truffle- and parmesan cream, dried tomatoes, rocket salad, salt roasted pine nuts, fried capers and parmesan cheese
255:-
Wine recommendation: Robert Mondavi, Pinot Noir (USA) 575:- /145:- gl
Burrata cheese
served with marinated tomatoes, silver onion, lemon- and ramson cream, kalamata olives and fresh basil
225:-
Wine recommendation: Kurtatsch, Pinot Grigio, Alto Adige (Italy) 545:- / 135:- gl
Main courses
Seared back of cod
served with potato ecrassé flavored with lemon, aged cheese and fresh herbs, garlic grilled crayfish, broccoli asparagus, beetroot, cognac flavored lobster butter and herb salad with radish and pearl onion
425:-
Wine recommendation: Calera, Chardonnay, central coast (USA) 795:- / 175:- gl
White wine poached halibut
served with crab croquettes flavored with lemon, aged cheese and fresh herbs, braised white AAA aspargus, lemon-and mussel butter sauce with trout roe and herb salad
455:-
Wine recommendation: Sancerre Terres Blanches, Loire (Frankrike) 725:- /160:- gl
Grilled beef fillet tournedos
served with bourbon- and tarragon gravy, café de paris butter, croquettes flavored with lemon, thyme and parmesan cheese, baked onions, primeurs and parsley root puré
455:-
Wine recommendation: Jester, Shiraz, MacLaren Vale (Australia) 725:- /160:-gl
Iberico loin of pork
glazed with chili and honey served with sauce bearnaise, madeira and truffle gravy, tomato salad with pickled onion and mango, grilled green asparagus and French fries
335:-
Wine recommendation: Izadi, Rioja (Spain) 645:- /155:- gl
Vegetarian main course
Risotto flavored with truffle pecorino, onions, spinach and fresh herbs served with ragout with beluga lentils, pesto and berlotti beans, poached primeurs, ramson cream
and herb salad with plum tomatoes
295:-
Wine recommendation: Kurtatsch, Pinot Grigio, Alto Adige (Italy) 545:- / 135:- gl
Steak tartar
served with french fries
335:-
Wine recommendation: Robert Mondavi, Pinot Noir (USA) 575:- /145:- gl
Fish and shellfish soup
served with today´s fish catch, handpeeled shrimp, cheese cream
285:-
Wine recommendation: Wohlmuth, Sauvignon Blanc Austria 595:-/145:- gl
Steak Rydberg
with diced fillet of beef, dijon mustard cream, sautéed onion, potatoes fried raw and egg yolk
355:-
Wine recommendation: Sant Avasio Barbera D’Asti Superiore (Italy) 595:- / 145:- 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 bread with dill mayonnaise, grated horseradish, egg and salad
285:-
Wine recommendation: Chablis Louis Moreau (France) 725:- / 160:gl
Desserts
White chocolate- and passion fruit mousse
served on crispy nut and digestive, yoghourt ice cream flavored with vanilla and chocolate flarn
155:-
Wine recommendation: Nederburg Noble Late Harvest (South Africa) 95:-/5 cl
Salt Brownie
with macadamia nuts and dark chocolate fudge served with raspberry sorbet, lemon meringues, fresh raspberries , chocolate spiral and lemon balm
155:-
Wine recommendation: Vallado 10 Year Old Tawny Port (Portugal) 95:-/5 cl
Crême brulé
flavored with Tahiti vanilla served with wild strawberry sorbet and macarone, summer berries, white chocolate and lemon balm
155:-
Wine recommendation: Nederburg Noble Late Harvest (South Africa) 95:-/5 cl