Evenings at Bobergs Matsal
Starters
Duck liver terrine
port wine, red endive, and brioche
Poached white asparagus
lemon verbena, almonds, and scallop
Veal tartare
dill, potatoes, and vendace roe
Quenelle
scallop, snow crab, caviar and marigold
Hot dishes
Breaded Dover sole
mussels, peas, and gem salad
Beef tenderloin
lobster, chili, ginger and citrus leaves
Lamb
lovage, green asparagus and yellow curry
Cannelloni
parmesan, artichoke, and black truffle
Desserts
Strawberries
vanilla parfait, pistachio, and butter milk
Coupe Colonel
rhubarb, yuzu, and gin
Chocolate
coffee, salted caramel, and licorice
Cheese
with condiments
Price
2 courses 995 / 3 courses 1095