Lunch á la carte
Veal tartare
dill, vinegar, potato and vendace roe from Kalix
275
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
545
Beef tenderloin
morels, split peas and gnocchi
575
Ravioli
green asparagus, artichoke and tarragon
495
Strawberries
vanilla parfait, pistachio and buttermilk
185
Coupe Colonel
rhubarb, yuzu and gin
145
Madeleine
60/pc
Petit four
50/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
Albert Ponnelle, Pinot Noir ”Les Tilleuls”, Bourgogne,
Bourgogne, France
2021 Domaine Zemplen, Late Harvest,
Tokaj, Hungary
890