Lunch à la carte
Veal tartare
dill, vinegar, potato and vendace roe from Kalix
275
Quenelle
scallop, snow crab, caviar and marigold
350 / without caviar 250
Langoustine
tomato, hibiscus and calamansi
265
Oscietra caviar from Antonius 30g
served with toast, smetana, lemon and finely chopped onion
675
Vendace roe from Kalix 30g/50g
served with toast, smetana, lemon and finely chopped onion
345/575
Guinea fowl
chanterelles, corn and gnocchi
545
Arctic char
carrot, ginger and lobster rice
565
Beef tenderloin
chanterelles, potato cake and jus
645
Ravioli
bellaverde, artichoke and tarragon
495
Peach
vanilla parfait, pistachio and buttermilk
185
Coupe Colonel
blackberry, gin and spruce shoot oil
145
Madeleine
60 each
Petit four
50 each
MENU BOBERG
Veal tartare
dill, vinegar, potato and vendace roe from Kalix
Quenelle
scallop, snow crab, caviar and marigold
Guinea fowl
chanterelles, corn and gnocchi
Coupe Colonel
blackberry, gin and spruce shoot oil
1195
WINE PAIRING
NV Abelé 1757, Brut,
Champagne, France
2022 Domaine Roux, ’Les Murelles’ Chardonnay,
Bourgogne, France
Albert Ponnelle, Pinot Noir ”Les Tilleuls”, Bourgogne,
Bourgogne, France
2023 Royal Tokaj, Late Harvest,
Tokaji, Hungary
890