starters

‍
Pernod gravlax with celery and nut salad and chive mayonnaise
17,00

Duck liver mousse in pastry and marsala figs
16,00

Garlic escargots with baguette
15,50

Potato pancake with roe of vendace, sour cream and red onion
17,00

Onion soup with gruyère croutons
15,00

Green salad with herbs and Dijon dressing
9,00
‍

mains

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

Butternut pumpkin risotto with pumpkin seeds and pecorino
25,00

Wallenberg of veal with potato purée, browned butter and lingonberries
28,00

Confit of duck leg with beluga lentils, apple and port sauce
29,00

Lightly smoked char with salsify purée and sauce grenobloise
32,00

Red deer sirloin steak with potato cake, oyster mushrooms, red currant compote and juniper red wine sauce
42,00

desserts

Cheeses
14,00

Crème brûlée
14,00

Blackberry mille feuille with crème pâtissière
14,00

Pear and cardamum clafoutis with mascarpone cream
14,00