Starters

Burrata with dried tomatoes and pistachio pesto

14,90

Toast skagen with roe och rainbow trout

15,50

Vitello tonnato with parmesan and capers

16,00

Green salad with herbs and Dijon dressing

8,50

+ Asparagus list

see seasonal list

Maincourses

Salad with grilled salmon, avocado and wasabi dressing

24,00

Lamb meatballs with potato purée and creamy cognac sauce

24,50

Asparagus risotto with pan fried scallops

25,80

Pan fried duck breast with carrot and orange purée and madeira sauce

26,00

Lightly smoked pike perch with spring vegetables and mussel sauce

29,00

Entrecôte with roasted potatoes, spring cabbage and béarnaise

32,00

Desserts

Cheeses with jam

13,00

Crème brûlée

11,50

Chocolate pie with passion fruit sorbet

12,00

Marinated rhubarb with crème pâtissière and raspberry sorbet

12,00