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.