Starters

‍

Potato waffle with prawn Skagen and roe of vendace
19,00

Cured white fish with fennel and dill sour milk
17,50

Zucchini carpaccio with fresh peas, gremolata and goat cheese
15,00

Beef tartar with crisps, Comté mayonnaise and pickled mustard seeds
18,00

Green salad with melon, mint and champagne vinaigrette
12,00
‍

mains

Salad with grilled salmon, avocado and wasabi dressing
27,00

Chanterelle tartelette with roasted summer cabbage and radicchio salad
26,00

Seafood risotto with grilled octopus, king prawns and scallop
29,00

Spring chicken with Marcona almonds and confit of sweet pepper and garlic
30,00

Charred fillet of pike perch with pea purée, dill potatoes and cider sauce
33,00

Entrecôte with haricots verts, French fries and sauce béarnaise
39,00

desserts

French cheeses with white currant and vanilla compote and rosemary crisp
14,00

Crème brûlée
14,00

Strawberry and elderflower pannacotta with spruce ice cream
14,00

Rhubarb and almond pie with caramel ganache and crème fraiche ice cream
14,00