Starters

Potato pancakes with gravlax and roe of vendace 14,80

Baked beetroots, feta cheese and hummus 13,70

Beef tartar with horn chanterelle pickels 15,00

Green salad with herbs and dijon dressing 8,00

Main courses

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

Cherry tomato and pancetta pasta with mozzarella 18,90

Pike and crayfish loaf with spinach and browned butter potato purée 23,80

Grilled white fish with rosemary potatoes and oyster mushrooms 27,50

Wagyu sirloin steak with celery potato cake and tarragon mayonnaise 29,50

Desserts

Cheeses, cherry compote     12,00

Crème brûlée   10,50

Chocolate mousse with sea buck vanilla jus 11,00

Financier with apple compote, caramel and vanilla ice cream 11,00