Starters

Burrata-mozzarella with marinated tomatoes 13,60

Pan-fried chanterelles with garlic butter and rocket 14,20

Citrous marinated white fish with scallop mayonnaise 14,50

Slighty salted beef with beetroot carpaccio and Roquefort crème 14,70

Green salad with Dijon sauce  8,00


 

Maincourses

Salad with grilled salmon, avocado and wasabi sauce  21,50

Chanterelle and oyster mushroom pasta with compté sauce 18,40

Meatloaf of lamb and bacon with potato purée and lingonberries  19,20

Lightly smoked char with turnip cabbage purée and beurre blanc 26,50

Sirloin steak with potato confit and rosemary butter 30,60

Desserts

Cheeses       12,00

Crème brûlée   9,50

Lemon sorbet with sparkling wine  9,00

Chocolate mousse with cloudberry ice cream 10,00

Lemonpolenta cake with mascarpone and gooseberry compote  10,00