starters

Jerusalem artichoke soup with fried horn chanterelles
14,50
‍
Scampi mousseline with prawn and butter sauce
16,50

Tuna sashimi with passionfruit and lime dressing
17,00

Terrine of duck liver with pistachio and raisin chutney
16,00

Cured beef with manchgo mayonnaise and pickled pear
16,50

Green salad with herbs and Dijon dressing
9,00

mains

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

Wallenberg of pike with potato purée, peas and browned butter
27,00

Lamb leg with butternut squash and celery mash and rosemary sauce
28,00

Confit of duck leg with rice pilaf and bacon and mustard sauce
30,00

Gratinated cod med dill potatoes and romesco sauce
34,00

Chateaubriand with French fries and sauce béarnaise
39,00

desserts

Cheeses
14,00

Crème brûlée
14,00

Chocolate cake with cream cheese frosting and cherry compote
14,00

Pecan and fig frangipane with cardamon sauce
14,00