STARTERS

SCALLOP
blackened
lemon froth, trout roe & fennel
175

YELLOW BEET
baked & semi-dried
goat cheese, quince juice & tarragon
155

VENDACE ROE
from Kalix
cured char, jerusalem artichoke & brioche
225

STEAK TARTARE
small/big
red cabbage, chanterelle & cognac
185/265

MAINS

PUMPKIN
from Sunnasjö farm
mushroom, goat cheese & truffle
245

TUSK
baked
stuffed jerusalem artichoke, crab & kale
275

FRENCH QUAIL
deboned & filled
celeriac, winter apple & truffle
315

DRY AGED BEEF
from the blackboard
chard, silver onion, crispy potato peel & chanterelle butter
(cooking time around 50 minutes)
2 SEK / gram

DESSERTS

SUMMER BERRIES
rum topf
ginger cake, chocolate & sour cream
105

 

ALMOND TARTLET
freshly bakde
rosehip sorbet, meringue cream & punsch liqueur curd
105

CHEESE
see the black board
75
+ 35 compote & crispy bread

CRÈME CANELLÉ
40