STARTERS
Oysters Gillardeau no.3 58 each
Tomato consommé with swedish tomatoes, almonds, seaweed caviar & cress 185
Jambon noir de Bigorre with grilled bread 210
Tuna, yuzu, ginger, cucumber, pickled chili, sesame seed & cilantro 215
Bleak roe from Kalix 30 grams served with sourdough bread, sourcream, red onions & lemon 335
Steak tartar, egg yolk, cognac, red onion, dijon, porcini mayonnaise, cornichongs, comté & bread crumble 195
L'escargot´s Provençal 185
Foie gras 'au torchon', sauternes raisins, roasted pistachios, frisée salad & toasted brioche 265
Boiled half lobster served with toast, aioli & dijonnaise 315
Saffron, garlic and fennel gratinated half lobster & french fries 345
200g smoked shrimps with aioli, dijonnaise & sourdough bread 190
White asparagus, hollandaise, baked egg & watercress 225
MAIN DISHES
Fried artichoke, green pea puree, asparagus, shallot, hazelnut, dijon & herb vinaigrette 335
Blackened arctic char, beurre blanc, bleak roe, anchovies, cauliflower, spinach & potatoes 415
Grilled turbot on the bone, shrimps, horseradish, sugar snap, browned butter & potatoes 525
Roasted duck, primeurs, orange & buttered chicken broth with green pepper 395
Steak frites, grilled ribeye, tomato salad, sauce bearnaise & french fries 445
Veal rib eye, “boulette d`avesnes” with sautéed green beans & french fries 405
Steak tartar, egg yolk, cognac, red onion, dijon, porcini mayonnaise, cornichongs, comté, bread crumble & pommes frites 315
Whole boiled lobster served with toast, aioli & dijonnaise 595
Whole saffron, garlic and fennel gratin lobster & french fries 625
DESSERT & CHEESE
French Cheese Plate 185
Lemon cheesecake, with raspberry coulis, roasted white chocolate & raspberry sorbet 145
Crème brûlée 115
Chocolate mousse with almond crunch & almonds 75
A scoop of sorbet or ice cream 45
Truffle 39
THREE-COURSE MENU
choose from
L'escargot´s Provençal
Tuna, yuzu, ginger, cucumber, pickled chili, sesame seed & cilantro
Blackened arctic char, beurre blanc, bleak roe, anchovies, cauliflower, spinach & potatoes
Veal rib eye, “boulette d`avesnes” with sautéed green beans & french fries
A French cheese platter with fig marmalade
Crème brûlée
VEGAN MENU
Tomato consommé with swedish tomatoes, almonds, seaweed caviar & cress
Fried artichoke, green pea puree, asparagus, shallot, hazelnut, dijon & herb vinaigrette
Lemon cheesecake, with raspberry coulis, roasted white chocolate & raspberry sorbet