CHEF´S CHOICE
Let the kitchen compose a tasting menu for you!
4 dishes: bread & aioli, snack, fish or meat with a vegetable.
Small: 400.- With dessert 500.-
6 dishes: bread & aioli, snack, fish and meat with vegetables.
Large: 700.- With dessert 800.-
FROM FARM TO TABLE
BRAISED BEEF with potatoepuré, ramson, parmesan and redwinesauce (m, cel, onion) 175.-
FRIED PORK on spear with hoisinglace and fermented white garlic majones (g, e, onion) 175.-
FROM OCEAN TO TABLE
TODAYS BAKED FISH with asparagus and hollandaise (f, m) 175.-
TOAST SKAGEN with salad and trout caviar (e, g, shf) 175.-
FROM EARTH TO TABLE
DEEP FRIED CAULIFLOWER with parmesan, red onions and chili mayo (m, e) 125.-
FRESH SPRING ROLL with almonds, raisins, carrots, leeks, mango chutney and chia seeds (a, ses) 110.-
BAKED CARROTS with roasted almonds, cheese and browned butter (m, alm) 110.-
TOMATO AND FETA CHEESE SALAD (m) 110.-
SNACKS
CURED MEATS AND CHEESES with compote and sourdough bread (m, w ) 195,
SOURDOUGH BREAD with aioli (w, e) 55.-
PIMIENTOS DE PADRON: deep fried small spanish peppers (not hot) 85.-
MIX with nuts, raisins and other dried fruits (n) 75.-
OLIVES 65.-
NICE AND SWEET
SUMMER GROWN with biscuits, peanuts, caramel, chocolate and vanilla ice cream (alm, e, m, p) 125.-
TODAY´S CHEESES with compote and bread (m, w) 155.-
TODAYS CAKE – ask hostess/host for today´s flavour 55.-
TODAY´S SORBET – ask hostess/host for today´s flavour 55.-
ALLERGENS: GLUTEN: g – MILK: m – EGG: e – WHEAT: w – OATS: o – MALT: m MUSTARD: mu CELERY: cel SOY: so ALMONDS: alm – FISH: f – SHELLFISH: shf – WALNUTS: w PEANUTS: p