Starters

Pan-fried beetroots with hollandaise 13,50

Brioche with chantarelles and bacon 13,90

Blazed vendace with dill pesto 14,20

Vitello tonnato with parmesan 15,60

Green salad 8,00

Main courses

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

Pasta pomodoro with pan-fried chantarelles  19,40

Confit of duck leg with parsnip purée and port sauce 23,00

Pike Wallenberg with dill potatoes and browned butter 23,60

Minute steak with horseradish, tomato salad and fried potatoes 26,50

Desserts

Cheeses, tomato and vanilla compote   12,00

Aperol sorbet with sparkling wine 10,00

Crème brûlée   10,50

Apple millefeuille with crème pâtissière 11,00

Chocolate marquise with cardamon sabayon  11,00