Snacks
Sourdough bread with whipped ramson butter //35
Homemade boiled chili peanuts // 40
Pickled eggs with truffle mayonnaise and freshly grated truffle //85
County // 70
Homemade Nordic Olives // 45
Homemade Gochugaru nuts // 30
Homemade Miso Nuts // 30
Pork rinds – plain or with wild garlic // 35
Cold dishes
Red pepper with marrow, garlic confit and parsley // 95
Stracciatella with wild garlic, capers and sourdough bread // 85
Roasted eggplant with walnuts and garlic, topped with pomegranate dressing // 95
Foie gras mousse and liver with Cognac on a potato waffle // 110
Cheese plate of the day with pickled green tomato chutney and toasted sourdough bread // 125
Charcuterie of the day with jam and toasted sourdough bread // 125
Hot dishes
Grilled Pimiento Cheese Toast // 120
“Corned beef”
on grilled sourdough with parsley // 165
Potato and crab // 150
Desserts
Black pepper ice cream with olive oil and Rossini Black Label caviar // 175
“Ice Cream Float” bathed in sparkling wine // 100
All menus can be made pescetarian, vegetarian and vegan provided it is stated in advance
