Á la carte

Starters

Green salad and Dijon- vinaigrette 9

Cnocchi with pumpkin, feta and sage 13

Herring with red onion, sour cream and potatoes 13

Cured white fish, lavaret roe mousse, cucumber and dill oil 15

Cold water shrimps with aioli and toasted bread  16

Hand cut Iberico ham with olive oil 17

Classic steak  tartare 15/25

Chicken liver patée, poached pear and brioche 13

Onion soup with comte gratinated bread 12

Mains

Grilled goat cheese salad with yellow beetroot, pistachio and honey vinaigrette 19

Spinach salad with smoked salmon, egg and mustard dressing 21

Forest mushroom risotto with hazelnuts and pecorino 22

Pike quenelles, crayfish sauce and spinach  25

Filled fillets of baltic herring with mashed potato, beetroot and gribiche sauce 22

Pan fried pike perch, shrimps, brown butter and horseradish 32

Deer Wallenberg with turnips, horn chantarelles and creamy game sauce 28

Breast of duck with orange sauce, braised red cabbage and endives 24

Flank steak, béarnaise, broccolini and hand cut French fries 29

Desserts

Selection of French cheese with cherry compote 14

Blackcurrant sorbet with Champagne 11

Crème caramel and madeleine 11

Lemon pot de creme with Italian meringue 11

Apple pie with caramel sauce 11

Chocolate marquise with apricot and whipped cream 11