A la carte
SNACKS
Gillardeau oysters, Mignonette sauce & lemon
2 pcs. / 4 pcs. / 6 pcs.
90 / 180 / 270
Escargots, parsley & garlic
6 pcs. /12 pcs.
100 / 200
Pâté en crouté, gherkins & Dijon mustard 145
Charcuterie & toast 95
Duck confit, foie gras & apricot puree croquettes
3 pcs. 95
Panissé, cream cheese & ratatouille
3 pcs. 85
Fried quail eggs & mayo
3 pcs. 85
BREAD & BUTTER
Bread on Øland wheat from Kornby Mølle with garlic and thyme butter 45
STARTERS
Warm mushroom consommé with pickled mushrooms and Comté cheese 150
Steak Tartare of organic beef, truffle, blackcurrant, red mustard & red mustard herb 145
ACCOMPANYING
French fries 50
Salad Verte with truffle vinaigrette 45
MAIN COURTS
Parisian gnocchi,” sauce of Comté, browned butter, artichoke hearts, mushrooms & sage 225
Haddock en crouton, Vichyssoise cream, mussel sauce, baby cabbage from Kiselgården 225
DESSERT
Selected French cheeses, port wine pickled figs, crispbread
3 or 5 pcs. 110/150
Chocolate fondant, braised pineapple in rum, and vanilla ice cream 120
Evening menu
Duck confit, foie gras & apricot puree croquettes
Panissé, cream cheese & ratatouille
Fried quail eggs & mayo
–
Steak Tartare of organic beef, truffle, blackcurrant & red mustard herb
Bread made from Øland wheat from Kornby Mølle with garlic & thyme butter
–
Haddock en crouton, Vichyssoise cream, mussel sauce, baby cabbage from Kiselgården
or
Roast duck breast with mystery sauce, celery puree and pickled cherries + 100
–
Chocolate fondant, braised pineapple in rum, and vanilla ice cream
–
Clafoutis with cherries, vanilla ice cream
// 495
Wine menu 3 glasses // 325
Exclusive. wine menu 3 glasses // 525
All menus can be made pescetarian, vegetarian and vegan provided it is stated in advance
Dinner
In the evening we serve our 3-course menu.
The menu is always based on the seasonal ingredients and is full of contrasts that guarantee great tasting experiences in beautiful surroundings.
