S E A F O O D A U T U M N M E N U
W EL COME T O H EM MA G A S T R O M A T B A R O UR M E N U CO N SI ST S O F H A L F S IZ E D IS H E S .
W E R E CO M M E N D T O CH O O S E SE V E RA L
èC H E F ´ S C H O I C E
S C A L L O P
B E E T S
H A L I B U T
V E N I S O N
CHOCOLATE, BLA CK CURRANT
S E A F O O D P L A T E A U
O Y S T E R S , L O B S T E R , L A N G O U S T I N E S ,
S C H R I M P S , M U S S E L S
B I G 9 9 5 S M A L L 5 9 5
O y s t e r s N o r m a n d i e , ½ d o z e n / 1 ________ 195/35
L o b s t e r , W h o l e / H a l f ____________________ 395/195
L a n g o u s t i n e ____________________________________ 65
S m o k e d s c h r i m p s , 8 0 g ________________________ 95
M u s s e l s , 5 0 0 g ________________________________ 140
Oysters may cause allergic reactions when
consumed with alcohol .
A P E R I T I F
C h a m p a g n e Pierre Péters, Cuvée de Réserve,
Blanc de Blancs, Grand Cru _______________ 135
C r é m a n t d e L o i r e Louis de Grenelle, Platine
_____________________________________________ 99
B U R K E N See our blackboard! _____________ 100
N o n a l c o h o l i c c o c k t a i l ______________________ 65
K a l i x v e n d a c e r o e , 3 0 g , potato spring roll,
sour cream, onion, dill, lemon _______________ 210
S c a l l o p , lemon pickled fennel, horseradish,
dill mayonnaise ________________________________ 165
A r c t i c c h a r , dashi, gai lan, sea urchin _____ 175
H a l i b u t , cauliflower, mussels, lemon ___________ 185
W a l n u t t o f u , shiitake _________________________ 155
B e e t s , goat cheese cream, hazelnuts _________ 165
C h e e s e p l a t e , marmelade, crisp bread ________ 175
C h a r k u t e r i e p l a t e , salt pickled cucumber,
tapenade, croutons ____________________________ 185
E l k t a r t a r , tarragon, egg yolk, deep-fried
carrot __________________________________________ 165
C h a r k p l a t t a ost, tillbehör _____________________ 175kr
V e n i s o n , pumpkin, chanterelle, deep-fried kale, sherry sauce _____________________________ 185
D u c k b r e a s t , celeriac, shiitake mushroom, black currant _________________________________ 185
P l u m a I b e r i q u e , figs, celeriac, broad bean _ 175
3 0 d a y s d r y a g e d b e e f from selected local farms. Served with deep-fried Jerusalem artichoke, chanterelle butter, red wine sauce, tomato salad.
( F o r 2 p e r s o n s )
Sirloin steak, 500g __________________________ 750/2p
Entrecôte, 500g ______________________________ 750/2p
Tenderloin, 400g _____________________________ 795/2p
3 C O U R S E M E N U
TAK E A LOOK AT T HE BLAC KBO ARD
FOR TO NIGHT’S M ENU
550
Apple, vanilla, hazelnuts ________________________ 115
Chocolate, black currant ________________________ 115
Sea buckthorn, caramel __________________________ 115
S o r b e t / I c e - c r e a m ( 3 ) _________________________ 95
P i e c e o f c h e e s e , marmelade, crisp bread _______ 85
P r a l i n e __________________________________________ 35
ALLERGIES? Ask your waitress.