| ARTISTS’ MENU 44,00 |
| STARTERS |
| MAIN COURSES |
| CLASSICS |
| DESSERTS |
ARTISTS’ MENU 44,00 |
Creamy lobster bisque Roasted arctic charr and potato pancake with carrot and butter sauce
or
Tauno Palo style steak with creamed onions and pan-fried potatoes Apple and tosca pie with calvados mousse |
|
STARTERS To the top |
| Blini |
16,90/18,30 |
| Whitefish or vendace roe (your choice) with traditional trimmings |
| | | | Herring caviar with sweet black bread |
11,40 |
| | | | Pickled salmon with parsnip purée |
11,70 |
| | | | Chef’s salad |
12,10/16,10 |
| Matured emmenthal cheese, bacon, eggs and mustard dressing |
|
| | | | Pressed beef brisket with beetroot and apple salad and horseradish cream |
12,50 |
| | | | Steak tartare |
14,50 |
| | | | Creamy lobster bisque |
13,90 |
| | | | Warm tomato and mozzarella sandwich |
14,30 |
| | | | Warm meat sandwich topped with mushroom sauce |
17,20 |
| | | | Garlic escargots |
13,00
|
| | |
|
MAIN COURSES To the top |
| Bean and beetroot gratin with goat cheese, rocket and nut salad |
16,80 |
| | | | Wallenberg steak of pike, black salsify purée and crayfish sauce |
20,70 |
| | | | Roasted arctic charr and potato pancake with carrot and butter sauce |
22,80 |
| | | | Grilled scallops with fennel risotto and Sambuca sauce |
24,80 |
| | | | Chicken topped with sunflower kernels, aubergine terrine and fresh tomato sauce |
18,60 |
|
| | | | Fried liver, caramelized onions, root vegetable purée and lingonberry sauce |
17,90 |
| | | | Slow-stewed lamb neck with oven-roasted root vegetables and dark garlic sauce |
23,80 |
|
| | | | Chateaubriand with fried forest mushrooms and Madeira sauce |
31,50
|
|
CLASSICS To the top |
| Salmon soup with toasted rye bread |
11,10/15,30 |
| | | | Pan-fried Baltic herrings with mashed potatoes |
15,20 |
| | | | Tauno Palo style steak with creamed onions and pan-fried potatoes |
23,60 |
| | | | Steak Rydberg |
17,20 |
|
| | | | Vorschmack |
11,80/16,20
|
|
DESSERTS To the top |
| Lingonberry and caramel baked Alaska |
8,70 |
|
| | | | | Chocolate fondant with rum-marinated cherries |
8,70 |
|
| | | | | Vanilla panna cotta with blueberry soup |
8,70 |
|
| | | | | Apple and tosca pie with calvados mousse |
8,70 |
| | | | | Selection of cheeses |
8,70 |
|
| | | | | Petits fours |
5,00
|
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