Menu

Snacks

• Snack serving

  Mini pie – Snow crab – Lemon
  Crispy pie crust filled with sweet snow crab, stirred with garlic cream and herbs, topped with dill.

  Duck – Blood orange – Freeze-dried yoghurt
  Smoked and salted duck served on crispy chicken skin with gel from blood orange juice. The acid from freeze-dried yoghurt rounds off the dish.

  Waffle – Pancetta – Ricotta
  Crispy waffle with cream cheese, smoked and salted pancetta & fresh italian herbs.

  78,-

Cold dishes

• Fresh buffalo mozzarella – Pickled tomatoes – Smoked salt

  Fresh, soft buffalo mozzarella on Italian buffalo milk & salt. Served on a bed of pickled and riped San Marzano tomatoes. Basil oil, smoked salt & fresh basil round off the dish, which appears green, white and red similar to the colors of the Italian flag, Il Tricolore

  98,-

• Fried scallop – Fermented garlic cream – Browned butter

  Fried scallop served in its own shell, on a bed of fermented garlic cream & egg yolks. The scallops are poured with browned butter & shiso cress.

  88,-

• Mushrooms – Anchovies – Cream cheese

  Baked mushrooms with olive oil, salt & oregano. Filled with cool cream cheese w. anchovies and fresh herbs. Dried tomato, crisp cress and lots of parmesan to round off the dish.

  68,-

• Veal tartare – Fermented garlic – Dehydrated tomatoes

  Tenderloin on veal stirred up with fermented pepper and flower honey. Garnished with Parmesan Reggiano, dehydrated sweet San Marzano tomatoes and fresh and mild oregano

  88,-

Hot dishes

• Creamy risotto – Truffle – Mascarpone

  Silky risotto on Italian cream cheese, black pepper, white wine & truffle. The dish is a classic on our menu and is an absolute must try.

  148,-

• Glazed celery – Smoked mascarpone – Crispy tuile

  Baked celeriac w. butter, granulated sugar & apple cider vinegar. Roasted in browned butter, topped with smoked mascarpone, herbs & crispy tuile. 

  98,-

• Casarecce pasta – Fried mushrooms – Mushroom sauce

  Homemade al dente pasta in mushroom sauce, served with roasted aromatic mushrooms. The pasta is combined with the acidity from pickled mushrooms and crispy sage.

  128,-

• Pink-roasted duck – Pickled lingonberries – Glace

  Pink-roasted duck with golden skin served with glace with port wine & brown sugar. Topped with pickled, sweet lingonberries and sorrel.

  148,-

• Winter kale – Buttermilk – Roasted hazelnuts

  Baked spring cabbage with honey and olive oil, poured with buttermilk sauce, basil oil & lemon. Roasted hazelnuts give the dish a great round and crispy touch.

  68,-

Desserts

• Chocolate – Yoghurt – Nougatine

  Spongy chocolate cake with white chocolate cream. The raspberry coulis brings balance to the dessert. The cake is topped with almond nougatine.

  78,-