Mains
Fried white asparagus with chickpeas, ramson, green pea purée and deep-fried green cabbage
295.–
Shellfish and saffron risotto with tomato, garlic, artichoke and deep-fried pikeperch
355.–
Dill cured salmon with mustard crème, cucumber, apple and rye bread
285.–
Butter fried pikeperch with spring onions, cockles, trout roe and white wine sauce
375.–
Seared Aurora salmon with poached egg, asparagus, nettles and sauce hollandaise
355.–
Duck thigh confit with puy lentils, orange, truffle mayonnaise and red wine sauce
325.–
Spring chicken ”Coq au vin jaune” with pistacchio nuts, morels, asparagus, spring onions and fresh garlic from our garden
395.–
Osso buco alla milanese; braised knuckle of veal, caponata, gremolata and saffron risotto
345.–
Diced tenderloin, potatoes, onion, horseradish and egg yolk
395.–