Menu

Let’s eat

SNACKS & CHARCUTERIE

  1. Pickles à la Nicolai 8
  2. Mixed olives 6
  3. Coppa Piacentina 6
  4. Savigni Finocchiona fennel salami 7
  5. Fracassa truffle salami 6
  6. 20 month Casa Graziano Parma ham 6
  7. House pickles 3

STARTERS

  • GREEN SALAD 11 Green salad with dijon vinaigrette
  • CAESAR SALAD 12 Romaine salad with parmesan, anchovies and bread croutons
  • ENDIVE SALAD 15 Endive salad with walnuts, pear and goat cheese
  • AVOCADO VINAIGRETTE 14 Avocado salad with herbs and olive oil
  • BURRATA 15 Burrata with honey melon and mint
  • PATE EN CROUTE 16 Veal and pork terrine in puff pastry with pickles
  • OYSTERS
    3 pcs / 18, 6 pcs / 31, 12 pcs / 61      Oysters served on an ice bed with hot sauce and lemon
  • GRATINATED OYSTERS
    3 pcs / 21, 6 pcs / 36, 12 pcs / 66     Oysters gratinated with butter, parmesan and bread crumbs
  • CRUDO 18 Cured white fish with stone fruits, olive oil and sumac
  • ESCARGOT 18 6 stilton gratinated or garlic and parsley gratinated served with sourdough bread from Levain
  • PAUL’S ONION SOUP 22 Caramelized onion soup and oxtail encrusted with puff pastry. Homage to Paul Bocusé.
  • CLASSIC TARTAR 19 / 28 Beef tartar with tabasco, gherkins, capers and egg yolk served with sourdough bread.
    (Larger size is served with french fries)
  • PELLE JANZON 23 Elk tartar with vendace roe, olive oil and chives
  • SHELLFISH COCKTAIL 24 Prawns, crayfish and crab meat with citrus fruits, avocado and vanilla

Finnish Beef Cooked Over Fire

  1. MARBLED SIRLOIN 250g 31
  2. ENTRECOTE 300g 36
  3. TENDERLOIN 200g 36
  4. 30 DAY DRY AGED CLUB STEAK  for two 100g / 13
  5. 30 DAY DRY AGED T-BONE STEAK for two 100g / 16
  6. 30 DAY DRY AGED PRIME RIB ON THE BONE for four 100g / 15

Sauces 6

  • Classic Bearnaise Butter, cayenne pepper and tarragon
  • Stilton Bearnaise Bearnaise sauce with English blue cheese
  • Shellfish Bearnaise Bearnaise sauce with prawns and lobster jus
  • Sauce Hemingway Four Rouses Whiskey and peppercorn sauce
  • Sauce Bordelaise Red wine sauce with bone marrow
  • Salsa verde Parsley, garlic, capers and olive oil

SIDES 6

  1. French fries
  2. Potato purée
  3. Wilted spinach
  4. Green salad
  5. Caesar salad
  6. Stout dipped onion rings
  7. Tomato, persimmon and onion salad

Mains

  • STEAK FRITES 29 Grilled Finnish beef with whiskey and peppercorn sauce, served with French fries
  • PIKE PERCH À LA MANNERHEIM 32 Pike perch gratinated with mushroom sauce and horseradish
  • MUSHROOM RYDBERG 31 Wild mushrooms and potato hash with vin jaune and egg yolk
  • THE GRAND BURGER 23 Dry aged beef, matured cheddar, pickles, red onion and Japanese mayo in steamed brioche bun
  • DEER WELLINGTON 112 Roasted deer sirloin with mushroom douxelle and serrano ham in puff pastry, served with red wine jus, to share.

Desserts

  • ICE CREAM 6 Tahitian Grand Cru vanilla ice cream
  • CLOUDBERRIES 13 Warm cloudberries with Tahitian vanilla ice cream
  • COLONEL 12 Cherry sorbet with vodka pour
  • CHOCOLATE JUBILEE 14 Dark chocolate ganache, hazelnuts, caramel and chantilly. Served table side.
  • CHEESE 8 / 14 / 18 Seasonal cheese served with condiments and crackers

Menus

THE GRAND MENU 69

SHELLFISH COCKTAIL
Prawns, crayfish, crab meat with citrus fruits, avocado and vanilla

Supplement
ESCARGOT
Stilton gratinated snails with garlic and parsley + 12 €

BEEF SIRLOIN
Grilled beef sirloin with Classic Bearnaise and Sauce Bordelaise

OR

PIKE PERCH A LA MANNERHEIM
Pike perch gratinated with mushroom sauce and horseradish

Served with Green Salad & Potato Purée

CHOCOLATE JUBILEE
Dark chocolate ganache, hazelnuts and caramel

Matching Wines 49

 

 

MENU EXPRESS 46

ENDIVE SALAD
Endive salad with walnuts, pear and goat cheese

STEAK FRITES
Grilled flank steak with whiskey and peppercorn sauce, served with French fries

Wine recommendation: Moulin A Vent 2020, Albert Bichot, France 14,40 / 12 cl

ICE CREAM
Tahitian Grand Cru vanilla ice cream