Lunch á la carte
Veal tartare
dill, vinegar, potato and vendace roe from Kalix
275
Fois gras terrine
port wine, red endive and brioche
245
Quenelle
scallop, snow crab, caviar and marigold
350 / without caviar 250
White asparagus
hollandaise, marcona almonds and parmesan
265
Oscietra-Caviar from Antonius 30g
served with toast, sour cream, lemon and finely chopped onion
675
Vendace roe from Kalix 30g/50g
served with toast, sour cream, lemon and finely chopped onion
345/575
Magret de canard
chili, ginger and citrus leaves
495
Char
mussels, peas and gem salad
495
Beef tenderloin
morel, split pea and gnocchi
545
Parmesan gratinated cannelloni
truffle, macadamian nuts and artichoke
495
Chocolate
pistcchio brittle, financier and pistachio ice cream
185
Mille-feuille
rhum, vanilla and sea salt
195
Coupe Colonel
rhubarb, yuzu and gin
145
Madeleines
40/pc
MENU BOBERG
Veal tartare
dill, vinegar, potato and Vendace roe from Kalix
Quenelle
scallop, snow crab, caviar and marigold
Magret de canard
chili, ginger and citrus leaves
Coupe Colonel
rhubarb, yuzu and gin
1195
WINE PAIRING
NV Abelé 1757, Brut,
Champagne, France
2022 Domaine Roux, ’Les Murelles’ Chardonnay,
Burgundy, France
Roten & Mounir Saouma, Côtes du Rhône ”Inopia”,
Rhône, France
2021 Domaine Zemplen, Late Harvest,
Tokaj, Hungary
890