| starters | | | | | |
| | | | | | |
| oysters (when available) | | | | | 210 |
| served with lemon, red onion and vinegar | | | | | |
| | | | | | |
| herring plate | | | | | 490 |
| 5 assorted, served with | | | | | |
| potato and scandinavian cheese | | | | | |
| including scandinavia classic aquavit | | | | | |
| | | | | | |
| toast skagen | | | | 100g | 150g |
| creamy shrimp salad with toast, bleak roe | | | | 420 | 620 |
| | | | | | |
| "raraka" | | | | | |
| creme fraiche, red onion | | | | | |
| with trout roe | | | | | 490 |
| with bleak roe | | | | | 730 |
| | | | | | | |
| warm smoked salmon | | | | | 540 |
| crayfish tails, apple, celery, red radish cucmber, mustard sauce, dill, rye croutons | | | | | |
| | | | | | |
| marinated reindeer & | | | | | 740 |
| flat smoked venison | | | | | |
| braised endive, walnuts | | | | | |
| cranberry cumberland | | | | | |
| | | | | | |
| «pelle jansson» | | | | | 760 |
| pounded beef, "kalix" bleak roe, creme fraiche | | | | | |
| toast & egg yolk, red onion | | | | | |
| | | | | | |
| warm salad with scallops & langoustine | | | | | 830 |
| crab, sugar peas, salsifies, fig | | | | | |
| chive-sauternes dressing | | | | | |
| | | | | | |
| foie gras terrine | | | | | 890 |
| spice poached pear & puree, pistachios | | | | | |
| grilled brioche, frisse, truffle vinaigrette | | | | | |
| | | | | | |
| soup | | | | | |
| | | | | | | |
| roast parsnip | | | | | 370 | |
| cep ravioli, smoked reindeer, truffle oil | | | | | | |
| | | | | | | |
| asparagus soup | | | | | 390 | |
| smoked salmon, rye crouton, jerez | | | | | | |
| | | | | | | |
| main course | | | | | | |
| | | | | | | |
| fish | | | | | | |
| | | | | | | |
| crispy skin pike-perch | | | | | 960 | |
| beets, salsifies, ruccola, scallops | | | | | | |
| buerre blanc, aquavit cheese | | | | | | |
| | | | | | | |
| lemon sole belle meuniere | | | | | 1380 | |
| fried on bone, cherry tomato, champignons | | | | | | |
| onion, young potato | | | | | | |
| | | | | | | |
| meat | | | | | | |
| | | | | | | |
| beef rydberg | | | | | 990 | |
| cubed fillet of beef, onion, potato, egg yolk | | | | | | |
| | | | | | | |
| guinea fowl | | | | | 990 | |
| calf's sweetbread and mousseline | | | | | | |
| in savoy cabbage, sugar peas, cauliflower | | | | | | |
| apple and grape cream sauce, walnuts | | | | | | |
| | | | | | | |
| roast rack of lamb | | | | | 1080 | |
| lentils, salsa verde, chorizo, red pepper | | | | | | |
| tomato, kalamata olives, ruccola | | | | | | |
| | | | | | | |
| loin of venison | | | | | 1320 | |
| foie gras, oyster mushrooms, glazed shallots | | | | | | |
| bacon wrapped fondant, celeriac puree | | | | | | |
| madeira-truffle jus | | | | | | |
| | | | | | | |
| FLAMBE | | | | | | |
| | | | | | | |
| peppered fillet of beef per person | | | | | 1490 | |
| flamed at your table | | | | | | |
| served with asparagus and chive-potato puree | | | | | | |
| minimum 2 person | | | | | | |
| | | | | | | |
| grilled fish | | | | | | |
| | | | | | | |
| salmon fillet - 180g | | | | | 850 | |
| | | | | | | |
| mix seafood grill - 180g | | | | | 1060 | |
| salmon, scallop, tiger shrimp | | | | | | |
| | | | | | | |
| rare tuna steak - 180g | | | | | 1080 | |
| | | | | | | |
| grilled meat | | | | | | |
| | | | | | | |
| mix pork grill - 230g | | | | | 850 | |
| loin of pork, chorizo | | | | | | |
| | | | | | | |
| fillet of pork - 250g | | | | | 850 | |
| | | | | | | |
| beef entrecote - 250g | | | | | 1150 | |
| | | | | | | |
| fillet of beef - 150g | | | | | 1060 | |
| | | | | | | |
| fillet of beef - 200g | | | | | 1290 | |
| | | | | | | |
| porter house steak - 350g | | | | | 1390 | |
| | | | | | | |
*all our grill dishes come with baked potato and roast roots, ruccola, coriander with nuoc cham dressing or two side orders of your choice | | | | | | |
| | | | | | | |
| side orders | | | | | | |
| | | | | | | |
| sauces | | | | | 140 | |
| hollandaise | | | | | | |
| bearnaise | | | | | | |
| pepper | | | | | | |
| red wine | | | | | | |
| white wine | | | | | | |
| | | | | | | |
| cafe de paris butter | | | | | 110 | |
| white pepper & tarragon butter | | | | | | |
| | | | | | | |
| vegetables and salads | | | | | 190 | |
| sauteed mushrooms / sauteed spinach | | | | | | |
| tomato-onion salad / caesar salad | | | | | | |
| green salad / greek salad | | | | | | |
| potato pure / french fries | | | | | | |
| rice pilaf / white asparagus / green asparagus | | | | | | |
| | | | | | | |
| desserts | | | | | | |
| | | | | | | |
| creme brulee | | | | | 280 | |
| classic creme brulee, blueberry-strawberry- | | | | | | |
| -raspberry compote and almond biscotti | | | | | | |
| | | | | | | |
| cheese cake | | | | | 340 | |
| seabuckthorn sorbet, glazed meringue | | | | | | |
| | | | | | | |
| chocolate tart | | | | | 350 | |
| orange segments, cointreau, roast pistachios | | | | | | |
| | | | | | | |
| passion fruit & meringue | | | | | 410 | |
| whipped cream, strawberries, banana | | | | | | |
| | | | | | | |
| cointreau flamed crepes | | | | | 470 | |
| pineapple, orange segments, hazelnuts | | | | | | |
| vanilla ice-cream | | | | | | |
| | | | | | | |
| vanilla parfait | | | | | 650 | |
| cloudberries, arctic raspberries | | | | | | |
| macadamia tuilles | | | | | | |
| | | | | | | |
| coffee trio | | | | | 1190 | |
| exclusive cognac chateau montifaud 50 y.o. | | | | | | |
| coffee and truffle | | | | | | |
| | | | | | | |
| sorbet of the day | | | | | 180 | |
| ask your waitress for today`s flavors | | | | | | |
