starters

Warm goat cheese and beetroot salad with roasted pumpkin seeds
15,00
‍
Cold poached lavaret with dill mayonnaise and cucumber
17,00

Creamy lobster bisque with pickled carrots and crayfish tails
17,50

Paté Maison with cornichons and winter salad
16,00

Green salad with herbs and Dijon dressing
9,00
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+ seasonal blini list

mains

Salad with grilled salmon, avocado and wasabi dressing
26,00

Vegetable and mozzarella gratin au provencal
25,00

Wallenberg of pike with potato mash and roe beurre blanc
27,00

Ossobuco with parmesan polenta and gremolata
28,00

Pan fried Greenland halibut with cauliflower purée and Champagne sauce
33,00

Filet of red deer and ragout with parsnip purée and grand veneur sauce
39,00

desserts

Cheeses
14,00

Crème brûlée
14,00

French toast with Grand Marnier sauce and vanilla ice cream
14,00

Valrhona chocolate mousse with pear compote and caramel sauce
14,00