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