Starters

Potato pancakes with gravlax and fresh horseradish 14,80

Fried lamb sweet breads with pumpkin purée 14,60

Beef tataki with Asian salad and ginger mayonnaise 15,20

Langoustine and crayfish bisque 14,50

Greensalad with herbs and dijon dressing 8,00

Main courses

Salad with grilled salmon, avocado and wasabi sauce  22,50

Funnel chanterelle and oyster mushroom risotto with mascarpone 19,60

Wallenberg of elk with parsnip purée and cognac sauce 23,50

Pike perch with beetroot and barley risotto and lemon beurre blanc 28,40

Fillet of beef with celery-potato mille feuille and Café de Paris butter 30,00

Desserts

Cheeses, cherry compote     12,00

Crème brûlée   10,00

Lemon sorbet with sparkling wine  9,50

French chocolate pie with raspberry coulis 10,50

Financier with apple compote and vanilla ice cream 10,50