A la carte

Truffle croquettesveg

with truffle mayonnaise, pickled red onion, grated Almnäs Tegel cheese, and garden cress

SEARED SCALLOP

with buttered chicken jus, Jerusalem artichoke cream and Jerusalem artichoke chips

MINI WELLINGTON

puff pastry filled with ground beef, foie gras, pine nuts and dates, topped with raw-stirred lingonberries

Lavettes garlic breadveg

Sourdough baguette, brown butter with shiro miso, roasted garlic and parsley and grated comté. Topped with yuzu pickled silver onion

Oyster

served with shallots in champagne vinegar, tabasco and lemon

Small beef tartare

with truffle mayonnaise, yuzu pickled silver onion, soy infused shiitake, deep fried Jerusalem artichoke and grated comté

TOAST SKAGEN

on butter-fried bread with bleak roe, horseradish, pickled onion and dill

BAKED CELERIAC CARPACCIO veg

with Hokkaido pumpkin purée, pickled butternut squash, soy-browned butter, yuzu silver onion, spinach, baked goat cheese and hazelnut

Small moules

White wine steamed mussels with parsley, garlic and cream

The toast

Butter fried toast with Brie de meaux, truffled cream cheese, Bayonne ham, lobster and grated fresh truffle

VITEL TONNÈ

made in our our own way, with carpaccio, tuna, chive mayonnaise, pickled cucumber, matchstick fries, and grated Béarnaise sauce

Herb fried sirloin steak 200g

with sauce béarnaise, fries, romaine lettuceand parmesan dressing

CHILI-FRIED LINGUINE

with shrimp, venus clams, lobster butter sauce, chili and grated Tegel cheese

SEA BREAM FILLET MEUNIÈRE

with yuzu, trout roe, garlic-fried chard, capers, shiso leaves and dill potato purée

BUTTER-FRIED MEATBALLS

with cream sauce, caramelized Roscoff onion, raw-stirred lingonberries, pressed cucumber and mashed potatoes

HERB-ROASTED CORN-FED CHICKEN THIGH (ECC)

stuffed with mushrooms. Served with charred pointed cabbage in kimchi dressing, corn, soy-pickled shiitake, chicken jus and truffle potatoes

Moules frites

White wine steamed mussels with parsley, garlic and cream. Served with french fries and aioli

EGGPLANT SCHNITZELveg

with smoked miso aioli, chili-crushed new potatoes and butter-fried flamboyant radishes, split beans and shiitake

Beef tartare

with truffle mayonnaise, yuzu pickled silver onion, soy infused shiitake, deep fried Jerusalem artichoke and grated comté with fries

CONFIT OF WHOLE QUAIL

stuffed with foie gras, pine nuts and dates. Served with butter-fried spinach and shallots, Madeira jus and pommes alumettes

BAILEY’S WHITE CHOCOLATE PANNACOTTA

with coffee sponge cake, Bailey’s and dark chocolate ice cream, milk foam and chocolate soil

FRENCH TOAST

with pickled figs, cognac syrup, and cinnamon ice cream

créme brûlée

Praline, Avec & coffee

Ice cream or sorbet

3 cheeses with condiments