Lunch menu
| starters | |
|
Pata Negra, Ibérico de Bellota |
165 |
|
Asparagus with bleak roe hollandaise |
145/225 |
|
Shrimps in mayonnaise on toast with bleak roe |
145/225 |
|
Steak tartar |
125/245 |
|
caesar salad with shrimps |
185 |
| Main courses | |
|
Omelette of organic eggs from Gotland with cheese and jambon de Paris |
145 |
|
Asparagus risotto |
185 |
|
Fish & chips |
145 |
|
Lightly salted marinated salmon with creamed potatoes |
210 |
|
Parsil burgers with feta cheese cream |
145 |
|
Lamb roastbeef with ratatouille and potato gnocchi |
225 |
|
Black Angus steak with roasted garlic butter and french fries |
275 |
|
side orders Mixed salad 35 |
|
| Desserts | |
|
pecan- and toffie pie with arabica ice-cream |
95 |
|
Crème brûlée |
85 |
|
Cheese from Androuet |
35/115 |
|
Chocolate truffle |
24 |

