Á la carte
Served on weekdays from 5:00 PM and on weekends from 12:00 PM
Starters
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Kalix bleak roe From Bröderna Persson, served on butter-fried toast with whipped smetana, classic condiments, lemon, and dill Vinrekommendation: Sancerre Grandes Perrières, Loire (France) 975:-/195:- |
395:- |
|
Toast Skagen Classic Skagen made with hand-peeled shrimps, topped with bleak roe and pickled red onion, served on rye bread with a crispy herb salad and vinaigrette Wine Recmmendation: Laroche Chablis Les Chanoines (France) 845:- / 185:- gl |
265:- |
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Tuna Tartar Seasoned with gochujang cream, served with crispy rice and a grilled papaya salad with sesame and soy vinaigrette Wine Recommendation: Château Coucheroy, Sauvignon Blanc, Bordeaux (France) 845:- / 185:- gl |
275:- |
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Steak Tartare Classic beef tenderloin tartare served with capers, beetroot, Dijon mustard, finely chopped silver onion, grated horseradish, and egg yolk Also available as a main course, served with French fries Wine Recommendation: Robert Mondavi, Pinot Noir (USA) 795:- / 175:- gl |
245:-/395:- |
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Buttered White Asparagus White AAA asparagus served with hollandaise sauce, grushed cruoutons with lemon and chive and mixed shots with grated horseradish and apple Wine Recommendation: Wohlmuth, Sauvignon Blanc (Austria) 795:-/175:- |
245:- |
Main Course
545:-
|
Cod Loin Grilled cod loin flavored with lemon and chives, gratinated Norway lobster, honey- baked cabbage with salt-roasted hazelnuts and beurre blanc with dill, chives and bleak roe Wine Recommendation: Springfield Wild Yeast Chardonnay (Sydafrika) 845:-/185:- |
525:- |
|
Char Pan-seared char fillet served with almond potato puree, butter-fried shallots, spinach and lemon, Sandefjord sauce with roe and pickled vegetables Wine Recommendation: Chateau Coucheroy, Sauvignon Blanc, Bordeaux (France) 795:- / 175:- gl |
425:- |
|
Beef Tenderloin Herb and garlic roasted beef tenderloin tournedos served with morel and truffle sauce, crispy Pommes Anna seasoned with lemon and thyme, ramson cream and baked spring vegetables Wine Recommendation: Roberto Sarotto Langhe Nebbiolo (Italy) 795:- / 180:- gl |
545:- |
|
Grilled ribeye steak Served with a salad of tomatoes, red onion, avocado, and mango served with parmesan and parsley seasoned fries, and béarnaise sauce Wine Recommendation: Seghesio Zinfandel, Sonoma County (USA) 950:-/195:- gl |
495:- |
|
Steak Rydberg Diced fillet of beef served with red wine jus, Dijon mustard cream, sautéed onions, fried cubed potatoes, and an egg yolk Wine Recommendation: Robert Mondavi, Pinot Noir, California (USA) 950:- /195:- gl |
385:- |
|
Fish au Gratin Fish au gratin served with today’s fish catch hand-peeled shrimps, wine boiled mussels, gratinated duchesse potatoes, creamy white wine sauce, lemon and dill Wine Recommendation: Kuentz- bas, Riesling Alsace (France) 795:-/175:- gl |
325:- |
|
Vegetarian Main Course Creamy risotto flavored with white wine, aged Parmesan, and fresh herbs, served with honey-roasted pointed cabbage, lemon-braised and grilled artichoke, fried oyster mushrooms, confit onion and roasted cherry tomatoes, herb salad with pickled beets, and port wine vinaigrette Wine Recommendation: Wolmuth, Sauvignon Blanc (Austria) 795:-/175:- gl |
375:- |
|
Caesar Salad Caesar salad with Romaine lettuce tossed with our homemade Caesar dressing, parmesan cheese and croutons with herb fried farm chicken and bacon or shrimps Wine Recommendation: Esprit Gassier Rosé, Provence (France) 595:- / 150:- gl |
295:-/315:- |
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Shrimp Sandwich Hand-peeled shrimps served on rye bread with dill mayonnaise, grated horseradish, egg and salad Wine Recommendation: Laroche Chablis Les Chanoines (France) 795:- / 175:- gl |
295:- |
Desserts
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Eton Mess Served with fresh strawberries, whipped vanilla panna cotta, poached strawberries, and elderflower curd served with candied pistachios, lime meringue, and Tahitian vanilla ice cream Wine Recommendation: Nederburg Noble Late Harvest (South Africa) 105:-/5 cl |
185:- |
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Crême Brulé Flavoured with Tahitian vanilla, served with fresh summer berries, wild strawberry sorbet, and roasted white chocolate Wine Recommendation: Carmes De Rieussec Sauternes (France) 120:-/5 cl |
185:- |
|
French Chocolate Cake Topped with Calvados-infused chocolate crémeux served with caramel, Swedish summer apples, hazelnut ice cream and a tangy blackberry coulis, finished with chocolate tuiles and fresh blackberries Wine Recommendation: Vallado 10 year Old Tawny (Portugal) 115:- / 5cl |
185:- |
|
Swedish Princess Cake A traditional Swedish layer cake, pastry cream, whipped cream covered with green Wine Recommendation: Carmes De Rieussec Sauternes (France) 120:-/5 cl |
145:- |
