Wild mushroom toast with marrow, Gryuère, bleak roe and egg yolk 199 sekSalsify and jerusalem artichoke soup with deep fried egg and truffle 125 sekblackened filet of beef “pelle janzon” on toast with bleek roe, red onions and egg yolk 175 sekgratinated chèvre cheese with honey, apricots, grapes and roasted nuts 85 sek
Omelette with Jambon de Bayonne, gruyère, fries and green salad 145 sekweekly special omelette, ask your waiter how we serve the omelette this week 185 seksmoked salmon with skagen and avocado 175 sekSteamed rainbow trout with creamed black cabbage, tangy peas, trout roe and crispy root vegetables 185 sekveal Meatballs with cream sauce, mashed potatoes, carrot pickled with sea buckthorn and lingonberries 165 sekGrilled chuck steak entrecote tangy onions, pork belly, mushrooms, truffle aioli and fries 199 seksurf ´n turf with mixed veal tartar, skagen, lobster, fries and tarragon aioli 199 sekPasta Linguini with wild mushrooms, braised chuck steak, truffle and grana Padano 185 sekmixed veal tartar with dijonnaise, lemon, capers, red onion, egg yolk and tomato salad, half 125 sek /whole with fries 185 sek
salad with fillet of beef, green asparagus, sweet peas, tomatoes, mushrooms, Dijon dressing and croutons 189 sekautmn salad with lamb roast beef, green asparagus, sweet peas, tomato, red onion, mushrooms, dijon dressing and crutons 185 sekSalad of prawns with boiled egg, avocado, asparagus, goats cheese & basil 185 sek
Something extra on the side
french fries 35 seksmall salad of tomatoes, basil and red wine vinegar 55 sekgreen leaf salad 35 sektarragon aioli or mayonnaise or Dijonnaise 15 sek
creme bruleé with vanilla and cardamom 80 sekchocolate fondant snickers style, peanuts, fudge, salt caramel ice cream 95 seksorbet of today 55 sekLemon curd ice cream with sweet crumbs 55 sekChocolate ball with coconut 28 sekDark chocolate truffle 28 sek
The daily lunch, varies daily 115 sek
With the daily lunch you always get tasty marinated vegetablesAsk your waiter what we serve todayWANT TO KNOW EXACTLY WHAT'S IN YOUR FOOD? ASK YOUR WAITER.