| starters | | |
| | | |
| oysters (when available) | | 210 |
| served with lemon, red onion and vinegar | | |
| | | |
| herring plate | | 490 |
| 5 assorted, served with potato & scandinavian cheese | | |
| including scandinavia classic aquavit | | |
| | | |
| toast "skagen" | 100g | 150g |
| creamy shrimp salad with toast, bleak roe | 420 | 620 |
| | | |
| serrano ham and fig | | 540 |
| comte, grilled zucchini & red pepper, olive oil, ruccola | | |
| semi dried tomato | | |
| | | |
| "raraka" | | |
| creme fraiche, red onion | | |
| with trout roe | | 490 |
| with bleak roe | | 730 |
| | | |
| flat smoked eel | | 640 |
| crayfish tails, apple, celery, red radish, cucumber | | |
| mustard sause, dill, rye crouton | | |
| | | |
| «pelle jansson» | | 760 |
| pounded beef, "kalix" bleak roe, creme fraiche | | |
| toast & egg yolk, red onion | | |
| | | |
| tiger prawns | | 810 |
| ruccola, feta, watermelon, honey dew | | |
| grapefruit, lime, mint, coriander, pomegranate | | |
| | | |
| foie gras terrine | | 890 |
| spice poached pear & puree, pistachios | | |
| grilled brioche, frisse, truffle vinaigrette | | |
| | | |
| soup | | |
| | | |
| cream of ceps | | 370 |
| prosciutto, ruccola goat cheese ravioli | | |
| | | |
| cauliflower puree | | 390 |
| seared scallop, truffle oil, parsley boullion | | |
 | | |
| main course | | |
| | | |
| fish | | |
| | | |
| crispy skin pike perch | | 850 |
| beurre rouge, leek quiche, spinach, crayfish, chives | | |
| | | |
| seared yellow fin tuna | | 1100 |
| roast yong potato, artichokes, grilled white asparagus | | |
| beet leaves, sauce albert, sugar peas, dried cherry tomato | | |
| | | |
| baked atlantic halibut | | 1420 |
| scallop, gratinated langoustine, red caviar | | |
| white wine sauce, potato gruyere terrine | | |
| green pea puree, tomato concasse | | |
| | | |
| | |
| meat | | |
| | | |
| pork fillet | | 830 |
| creamed savoy cabbage, hasselback potato, apples | | |
| bacon, ceps, calvados jus | | |
| | | |
| beef rydberg | | 990 |
| cubed fillet of beef, onion, potato, egg yolk | | |
| | | |
| glazed duck breast | | 1080 |
| braised endive, foie gras, oyster mushrooms | | |
| savoy cabbage, apricot puree, pumpkin seeds | | |
| plum wine | | |
| | | |
| loin of venison | | 1380 |
| apple, chanterrelles, crispy bacon, roast parsnips | | |
| bergamotte leek | | |
| | | |
| FLAMBE | | |
| from 18:00 | | |
| peppered fillet of beef per person | | 1490 |
| flamed at your table | | |
| served with asparagus and chive-potato puree | | |
| served to 2-4 persons | | |
| | | |
| grilled fish | | |
| | | |
| salmon fillet | 180g | 850 |
| mix seafood grill | 170g | 1150 |
| monkfish, tiger shrimp | | |
| | | |
| grilled meat | | |
| | |
| loin of pork | 250g | 790 |
| mix fillet grill | 200g | 1190 |
| fillet of beef, fillet of pork and loin of lamb | | |
| beef entrecote | 250g | 1150 |
| fillet of beef | 150g | 1060 |
| fillet of beef | 200g | 1290 |
| ribeye steak | 350g | 1390 |
| | | |
*all our grill dishes come with baked potato and small salad of grilled vegetables and ruccola, 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 / green & white asparagus | | |
| potato pure / french fries / rice pilaf | | |
 | | |
| desserts | | |
| | | |
| creme brulee | | 280 |
| classic creme brulee, blueberry-strawberry- | | |
| -raspberry compote and almond biscotti | | |
| | | |
| cheese cake | | 340 |
| sea buckthorn sorbet, glazed meringue | | |
| | | |
| chocolate mousse | | 350 |
| coffee glaze, apples, golden rum, pommegranate | | |
| cashew, mint | | |
| | | |
| passion fruit & meringue | | 410 |
| whipped cream, strawberries, banana | | |
| | | |
| strawberry carpaccio | | 420 |
| passion fruit sorbet, gratinated white chocolate | |
| | | |
| flambee | | |
| cointreau flammed crepes | | 470 |
| pineapple, orange segments, hazelnuts | | |
| vanilla ice-cream | | |
| | | |
| coffee trio | | 1190 |
| exclusive cognac chateau montifaud 50 y.o. | | |
| coffee and truffle | | |
| | | |
| cheese | | |
| please ask your waitreee for our selection | | |
| served with rye crackers and chocolate plum jam | | |
| one choice | | 330 |
| two | | 590 |
| | | |
| sorbet of the day | | 180 |
| ask your waitress for today`s flavors | | |
