Lunch

WEEK 33

Gruyère petit choux   55

Struva with chicken liver, tarragon and parmesan   75

Herring boquerones with grilled bread, parsley and lemon    65

Deep fried shrimps and squid   120

Crayfish with dill  135

Steak tartare with parmesan and maché lettuce  150

Porchetta with crispy potato, romesco sauce and salad    225

Salad Nicoise   215

Steak tartare with parmesan and maché lettuce   
 – served with salad and fries   225

Moules frites with crayfish, dill and grilled bread    235

Chickbea pancake with zucchini, cream cheese 
and almonds    195

Chocolate pudding with cocoa nibs and olive oil  75

Swedish kärleksmums   25

Strawberry swiss roll   45