STARTERS
Oysters Gillardeau no.3 58 each
Vol-au-vent, puff pastry, chanterelles, golden beets & Karl Johan mushroom mayonnaise 215
Jambon noir de Bigorre with grilled bread 245
Gratinated scallops, confit leek, trout roe, Champagne sauce & Västerbottenost 235
Kalix Löjrom (30 g) is served with butter-fried sourdough bread, crème fraîche, red onion, and lemon 395
Steak tartar, red onion, dijon, egg yolk, cognac, capers, cornichons 215
L'escargot´s Provençal 210
Boiled half lobster served with toast, aioli & dijonnaise 375
Saffron, garlic and fennel gratinated half lobster & french fries 395
Foie gras ”au torchon”, apple compote & butter-fried brioche 325
MAIN DISHES
Crispy potato terrine, grilled portobello, braised kale, mushroom broth, lemon cream & black truffle 365
Seared sea bass, ratatouille, taggishe olives, basil & tomatoe sauce 445
Grilled turbot on the bone, shrimp, horseradish, browned butter, sugar snap peas & potatoes 645
Steak frites, grilled ribeye, tomato salad, sauce bearnaise & french fries 565
Tournedos au poivre, sautéed beans & potato fondant 625
Veal rib eye, “boulette d`avesnes” with sautéed green beans & french fries 465
Steak tartar, red onion, dijon, egg yolk, cognac, capers, cornichons & french fries 345
Whole boiled lobster served with toast, aioli & dijonnaise 695
Whole saffron, garlic and fennel gratin lobster & french fries 715
DESSERT & CHEESE
French Cheese Plate 185
Pavlova, blueberry kompott & raspberry sorbet 145
Crème brûlée 115
Paris-Brest, hazelnut mousse, caramelized apples & hazelnut crisp 145
A scoop of sorbet or ice cream 45
Truffle 45
THREE-COURSE MENU
choose from
L'escargot´s Provençal
Gratinated scallops, confit leek, trout roe, Champagne sauce & Västerbottenost
Seared sea bass, ratatouille, taggiasca olives, basil & tomato sauce
Veal rib eye, “boulette d`avesnes” with sautéed green beans & french fries
A French cheese platter with fig marmalade
Crème brûlée
VEGAN MENU
Vol-au-vent, puff pastry, chanterelles, golden beets & Karl Johan mushroom mayonnaise
Crispy potato terrine, grilled portobello, braised kale, mushroom broth, lemon cream & black truffle
Pavlova, poached rhubarb, coconut cream & rhubarb sorbet