on cold smoked and cured slamon. Served with croutons and rainbow trout roe.
with thyme and garlic croutons.
with brandade, mussel beurre blanc, butter tossed fennel and sugar snaps.
with honey- and thyme roasted root vegetables, wild cream sauce and butter fried chantarelles.
with vanilla ice cream.
with arugula, roasted pine nuts, parmesan, lemon and olive oil.
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with thyme and garlic croutons.
on cold smoked and cured salmon. Served with croutons and rainbow trout roe.
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with hand-peeled shrimps pickled red onions. Served on homemade bread and topped with horseradish.
with brandade, mussel beurre blanc, butter tossed fennel and sugar snaps.
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with red wine gravy, smoked pork loin, mushrooms, pickled onions and potato purée.
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with red wine sauce, beans and truffle and potato purée.
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with honey- and thyme roasted root vegetables, wild cream sauce and butter fried chantarelles.
(The Steak is served medium, if nothing else is specified)
with our pepper sauce, potato and parmesan terrine with tomato salad.
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with potato purée, cream sauce, pressed cucumber and lingon berries.
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with chantarelles, parmesan and arugula.
