Starters

Lobster soup with crayfish tails 14,50

Tartar steak with egg yolk and sherry mayonnaise 15,20

Green salad with herbs and Dijon dressing 8,00 

Maincourses

Salad with grilled salmon, avocado and wasabi sauce 23,00

Conchiglioni pasta with grilled scampi and fennel 19,50

Meat loaf with potato purée, onion sauce and lingonberry 22,30

Duck breast with beluga lentils and cumberland sauce 25,00

Roasted char with caponata and Noilly Prat sauce  26,80

Chateaubriand with roasted potatoes and dark garlic sauce  34,00

Desserts

Cheese with tomato and vanilla compote 12,00

Crème brûlée 10,50

Passionfruit pavlova 11,00

White chocolate fondant with pistachio ice cream 11,00