deep fried feta cheese with lemon 65Gratinated chèvre cheese with honey, apricots, grapes and roasted nuts 65bacon fried dates with pumpkin seeds and goat cheese 65Gratinated snails with browned butter, red wine jus and deep fried parsley 90BURRATA WITH MARINATED TOMATO AND BASIL 155blackened filet of beef “pelle janzon” on toast with bleek roe, red onions and egg yolk 195
Classic Omelette with Jambon de Bayonne, gruyère, fries and green salad 165omelette of the week: please ask us how it's served this week 185CAULIFLOWER with green asparagus, red lentils, ROQUEFORT CREAM AND SEAWEED CAVIAR 175weekly vegetarian: please ask us what we serve this week 175smoked salmon with skagen and avocado 205baked ARCTIC CHAR WITH mussels, trout roe, cured cucumber, roasted yellow beets and crisp cauliflower 215veal Meatballs with cream sauce, mashed potatoes, carrot pickled with blackcurrant and lingonberries 185Grilled entrecôte with grilled broccoli, baked plum tomato, Café de paris butter and french fries 235surf ´n turf with mixed veal tartar, skagen, lobster, fries and tarragon aioli 215N38's pasta carbonara with crispy pork, butterfried onion, green peas and Parmesan 180mixed veal tartar with dijonnaise, lemon, capers, red onion, egg yolk and tomato salad 155/195THE LARGE TARTARE IS SERVED WITH french fries
salad with beef, avocado, tomatoes, carrot, pickled onions, mushrooms, red onion and parmesan, Dijon dressing and croutons 225Vegan quinoa and puy lentil salad with green cabbage, grilled atichoke, croutons and dried cranberries 165Salad of prawns with boiled egg, avocado, asparagus, goats cheese & basil 225
A little something on the side
French fries 35small tomato salad with basil and red wine vinegar 55green leaf salad 35tarragon aioli or mayonnaise or Dijonnaise 20
Crème brûlée 75chocolate fondant snickers style with peanuts, fudge, salty caramel ice cream 95sorbet of today 55Chocolate ball with coconut 28dark chocolate truffle 28
Daily Special 125
Please Ask your waiter what we serve today.WANT TO KNOW EXACTLY WHAT'S IN YOUR FOOD? ASK YOUR WAITER.