Lunch

Weekly Fish Special

Dill and lemon-baked fillet of haddock served with potato and celeriac purée, sautéed artichoke, spinach, and sugar snap peas, and a dill and chive beurre blanc

Weekly Meat Special

Herb-roasted chicken breast fillet from Knäred served with potato gratin flavored with aged Parmesan, garlic, and thyme, grilled parsley root and bunch carrots, and a chicken velouté with lemon, tarragon, and parsley

Weekly Vegetarian Special

Fresh tortellini filled with ricotta and spinach tossed in sun-dried tomato pesto, baked cherry tomatoes, steamed legumes, and creamy burrata with a rocket salad and salt-roasted pine nuts

Weekly Fish Special

Hot-smoked salmon served with dill-boiled potatoes, lemon-sautéed legumes, a creamy roe sauce, and a crisp herb salad with shaved radishes

Weekly Meat Special

Schnitzel of Swedish rapeseed pork served with herb-roasted potatoes, green peas, capers and anchovy butter, red wine sauce, shredded parsley, and lemon

Weekly Vegetarian Special

Vegetarian lasagna served with grilled vegetables and creamy burrata, a tomato and onion salad, a spicy white wine tomato sauce, basil, and arugula salad

Weekly Fish Special

Panko-crusted cod fillet served with dill-boiled potatoes, butter- and lemon-steamed broccoli, truffle- and parmesan-gratinéed cauliflower, a white wine sauce with chervil, dill, and chives, and a crisp herb salad with shaved radishes

Weekly Meat Special

Fried cured pork belly served with crispy potato pancakes (raggmunk), onion sauce, sweetened lingonberries, and shredded parsley

Weekly Vegetarian Special

Vegetarian lasagna served with grilled vegetables and creamy burrata, a tomato and onion salad, a spicy white wine and basil tomato sauce, and arugula salad

STARTER

Skagen Toast

Hand-peeled shrimp topped with vendace roe and pickled red onion, served on rye bread with a crisp herb salad and vinaigrette.

MAIN COURSE

Arctic Char Fillet

Served with sautéed spinach, butter-braised onions, potato purée, Sandefjord sauce with vendace roe and pickled vegetables.

DESSERT

Crème Brûlée

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

795:-

Starters

Skagen Toast

Hand-peeled shrimp topped with vendace roe and pickled red onion, served on rye bread with a crisp herb salad and vinaigrette.

Steak tartare

Served with pickled chanterelles, pickled yellow beet, charred onion, shaved radishes, chive emulsion, matchstick potatoes and Dansih cress

Main Courses

Arctic Char Fillet

Served with sautéed spinach, butter-braised onions, potato purée, Sandefjord sauce with vendace roe and pickled vegetables.

Fish Gratin

Served with today's catch, hand-peeled shrimp, wine-steamed mussels, duchess potatoes, creamy white wine sauce, lemon and dill.

Steak Rydberg

Diced beef tenderloin served with crispy diced potatoes, red wine sauce, Dijon mustard cream, sautéed onions and egg yolk.

Caesar Salad

Romaine lettuce tossed with our homemade Caesar dressing, shaved Parmesan cheese and croutons.

Served with herb-roasted chicken and bacon or hand-peeled shrimp.

Shrimp Sandwhich

Hand-peeled shrimp served on rye bread with dill mayonnaise, grated horseradish, egg and salad.

Desserts

Chocolate cookie

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

Crème Brûlée

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