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
Langoustine
tomato, hibiscus and calamanci
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
Guinea fowl
chanterelles, corn and gnocchi
545
Char
crayfish-beurre blanc, dill and potato puree
545
Beef tenderloin
chanterelles, potato cake and jus
595
Ravioli
green asparagus, artichoke and tarragon
495
Peach
vanilla parfait, pistachio and buttermilk
185
Coupe Colonel
blackberry, gin and spruce shoots oil
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
Guinea fowl
chanterelles, corn and gnocchi
Coupe Colonel
blackberry, gin and spruce shoots oil
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