SNACKS

Chickpea with hummus and dukkah 55

Squash blossom with sage, lemon and ricotta 75

Salted cannele with dill, rich sour cream and caviar 85

Mixed olives marinated in lemon and herbs 55

STARTERS

Vichys with confit potato and wild garlic flowers 125

Norway lobster with tomato, sechuan pepper and escabeche 145

Smoked halibut with gooseberries, cucumber and wasabi 135

MAIN COURTS

Cote de porc from Troldgården, with peas, lemon, capers and pepper root 255

Fried mackerel with pepper teriyaki, radishes and chard 245

Grilled summer cabbage with chanterelles, max tarragon and afterglow 235

Accessory for all main courses:
Salad with grandma cream, crispy vegetables and green oil

CHEESE & DESSERT

Strawberries with elderflower, buttermilk sorbet & vanilla 120

Cherry with white chocolate, licorice panna cotta and sweet malt 120

Season with filo pastry, sesame and plums 110