SATURDAYS AT BOBERGS MATSAL

 

STARTERS

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
served with toast, sour cream, lemon and finely chopped onion

30g / 50g 345 / 575

MAIN COURSES

Char
mussels, peas and gem salad

545

Magret de canard
chili, ginger and citrus leaves

495

Ravioli
green asparagus, artichoke and tarragon

495

SELECTION OF CHEESES 75/pc

DESSERTS

Coupe Colonel
rhubarb, yuzu and gin

145

Madeleine

60

Petit four

50/pc