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http://www.rexbar.com/media/filer_public/2011/05/20/rex-gruppmeny_eng__0516.pdf
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brasserie • vinbar • ost & chark
From the ocean, mountains and lakes
STARTER:KALIX BLEAK ROE
butterfried toast with classic condiments
MAINCOURSES:GRILLED CHAR AND SCALLOP
Served with a cauliflower and fresh garlic crème, butterd fresh carrots and sour dillgravy
REINDEERServed with stonemorel and baby onions, pototto with chives and pecorino
DESSERT:SEABUCKTHORN GRANITÉ
Served with milkchocolate creme, italian meringue and salted nuts
3‐COURSES 570:‐ wITH MATCHING wINES 300:‐
brasserie • vinbar • ost & chark
STARTERS:KALIX BLEAK ROE 198:‐
butterfried toast with classic condiments
STEAK TARTARE 125:‐Served with capers, red onion, beetroots, dijon and eggyolk
MAINCOURSES:ENTRECÔTE 245:‐
Grilled, with ratatouille, béarnaise and pommes frites
TURBOT 280:‐Fried on the bone served with butter, horseradish and fresh potatoes
BUTTERFRIED MORELS 229:‐Served with wild garlic risotto and lemon marinated primeurs
DESSERTS:CHERRY CLAFOUTIS 85:‐
Served with almond ice cream
CHOKOFRITTERS 85:‐Served with vanilla ice cream
SEABUCKTHORN GRANITÉ 95:‐Served with milkchocolate crème, italian meringue and salted nuts
24 MONTHS PARMIGIANO REGGIANO 75:‐served with 8‐year old balsamic vinegar
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