Lunch
1-5.12
11.30 am-3.00 pm

Beetroot soup with sour cream
16,00
‍
Grilled chicken breast with spinach and feta pie and tzatziki
18,00

Pike Wallenberg with potato purée and beurre blanc
19,00
‍
Braised venison shank with root vegetables and rosemary sauce
20,00
‍
French toast with apple and vanilla ice cream
9,00

from the À la carte

Green salad with herbs and Dijon dressing
9,00

Duck liver mousse in pastry with marsala figs
16,00
‍
Salad with grilled salmon, avocado and wasabi dressing
26,00

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

Crème brûlée
14,00