starters

Boquerones of Baltic herrings with grilled bell pepper and chili oil
15,00
‍
Burrata with tomato salad, gremolata and roasted cashew nuts
16,00

Octopus-tempura with zucchini and lemon aioli
16,00

Beef tartar with cucumber mayonnaise and rosemary brioche
17,00

Grilled green asparagus with crudo and sauce vierge
17,50

White asparagus with seared salmon and hollandaise
19,00

Green salad with herbs and Dijon dressing
9,00
‍

mains

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

Crèpes filled with spinach and goat cheese mousse, tomato and onion salad
25,00

Grilled corn fed chicken with ratatouille, roasted potatoes and aioli
27,00

Seafood pasta with fried scampi, venus mussels and scallops
29,00

Lightly smoked char with creamed morels, fennel and dill potatoes
33,00

Chateaubriand with haricots verts, French fries and béarnaise
42,00

desserts

Cheeses
14,00

Crème brûlée
14,00

Chocolate fondant with peach compote and vanilla ice cream
14,00

Rhubarb tartelette with creamy sabayon sauce
14,00