Á la carte

Cod Loin

Seared cod loin served with beurre blanc with dill, chives and bleak roe,
mashed potatoes flavoured with aged cheese, chives and lemon, fried scallop, smoked fennel and confit onion

Wine Recommendation: Sancerre Grandes Perrieres, Loire (France) 975:- / 195:- gl

Monkfish

Butter-fried monkfish served with Sandefjord sauce with lemon, lovage and spinach, mixed forest mushrooms with kale and spring onions. pumpkin puree with orange and ginger and potatoes tossed in browned butter and dill

Wine Recommendation: Kuentz- bas, Riesling Alsace (France) 845:- / 185:- gl

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)  845:- / 185:- gl

Fish- and Shellfish Soup

The house fish soup served with fresh catch of the daý, hand-peeled prawns and prästost cheese cream

Wine Recommendation: Wohlmuth, Sauvignon Blanc (Austria) 795:- / 175:- gl

Fish Gratin

Fish gratin served with catch of the day, hand-peeled shrimps, wine cooked mussels, gratinated duchesse potatoes, creamy white wine sauce, lemon and dill

Wine Recommendation: Kuentz- bas, Riesling Alsace (France) 795:-/175:- gl

325:-

Beef Tenderloin

Herb-roasted beef tenderloin tournedos served with pommes dauphinoise flavoured with thyme, garlic and aged gruyère, Madeira and port wine gravy, butter-fried chanterelles and autumn vegetables

Wine Recommendation: Roberto Sarotto Langhe Nebbiolo (Italy) 795:- / 180:- gl

Duck Breast

Pink-roasted duck breast served with Hasselback potatoes, buttered calvados sauce, roasted Jerusalem artichoke puree and butter-fried root vegetables with pumpkin and black cavalo nero

Wine Recommendation: Seghesio Zinfandel, Sonoma County (USA) 950:- / 195:- gl

465:-

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: Sant Avasio Barbera Dásti Supriore, Piemonte (Italy) 775:- / 165:- gl

Vegetarian Main Course

Gremolata-baked cauliflower served with butter-fried root vegetables with pumpkin and cavalo nero, mashed potatoes flavoured with aged cheese, lemon and chives and creamy lemon sauce with fresh herbs

Wine Recommendation: Wohlmuth, Sauvignon Blanc (Austria) 795:- / 175:- gl

Caesar Salad

Caesar salad with Romaine lettuce tossed with our homemade Caesar dressing, parmesan cheese and croutons with a choice of herb fried farm chicken and bacon or shrimps

Wine Recommendation: Esprit Gassier Rosé, Provence (France) 675:- / 160:- gl

Shrimp Sandwhich

Hand-peeled prawn sandwich served on rye bread with dill mayonaise, grated horseradish, boiled egg and lettuce

Wine Recommendation: Laroche Chablis Les Chanoines (France) 845:- / 185:- gl

Apple Pastry

Apple pastry on a creamy nut base filled with vanilla and cinnamon bavarois, lemon and sugar-cooked Red Moon apples and vanilla ice cram with tahitian vanilla

Wine Recommendation: Nederburg Noble Late Harvest (South Africa) 115:-/5 cl

Crême Brulé

Crème Brûlé flavoured with Tahitian vanilla served with muddled blueberries, blueberry ganache, lemon and basil sorbet and roasted white chocolate

Wine Recommendation: Carmes De Rieussec Sauternes (France) 135:-/5 cl

Chocolate Cookie

Chocolate cookie flavoured with Valhrona chocolate, nougat mousse and chocolate cream, passion fruit curd with browned butter and orange and milk chocolate ice cream

Wine Recommendation: Nederburg Noble Late Harvest (South Africa) 115:-/5 cl

Swedish Princess Cake

Our take on the Swedish Princess Cake -a traditional Swedish layer cake, pastry cream, whipped cream covered with marzipan

Wine Recommendation: Carmes De Rieussec Sauternes (France) 135:-/5 cl