Lunch
16-20.11
11.30 a.m-3 p.m

Gnocchi in creamy spinach and ricotta sauce
16,00
‍
Chicken saltimbocca with herb risotto and ratatouille
18,00
‍
Pan fried Baltic herrings with potato mash and dill-sour cream sauce
20,00
‍
Venison meatballs with potato purée, creamy brandy sauce and pickled beetroot
20,00

Chocolate cake with caramel sauce and sea buckthorn ice cream
9,00

from the À la carte

Green salad with semi-dried tomatoes and sherry and onion vinaigrette
12,00

Cured beef with horseradish mayonnaise and gruyère
18,00
‍
Salad with grilled salmon, avocado and wasabi dressing
27,00

Chateaubriand with haricots verts, Frensh fries and calvados sauce
45,00

Crème brûlée
14,00