ENGLISH MENU

SNACKS

Olives
Nuts & crisps

Marcona almonds
French fries with aioli

Charcuterie & Cheese Board 299
Parma ham, ventricina, Gruyère, Taleggio, olives, seed crackers and marmalade.

STARTERS

Arancini 159
With roasted tomato, Piment d’Espelette, Parmesan cream, orange and basil.

Tuna Tartare 169
With ají blanco, grapes, coriander seeds, tarragon and crispy rice paper.

Shell-on Prawns 159
200 g prawns served with grilled sourdough bread, aioli and lemon.

Beef Tartare 189
Served on brioche with chanterelles, crown dill emulsion, Västerbotten cheese and pickled onion.

MAIN COURSES

Steak Sandwich 299
Sliced flank steak on grilled sourdough bread with dijonnaise, crispy shallots, Gruyère and gremolata. Served with French fries.

Moules Marinières
Half portion 169 · Full portion 279
Blue mussels cooked in white wine with garlic, chilli, cream and parsley. Served with grilled sourdough bread, aioli and French fries.

Grilled Rainbow Trout 319
With vermouth velouté, pickled grapes, oyster mushrooms, trout roe and crispy fried potatoes.

Salt-Baked Beetroot 269
With pickled courgette, tahini dressing, grilled beans and almonds.

Miso-Baked Cod 349
With browned cream, Savoy cabbage and yuzu. Served with boiled potatoes.

Venison 349
With roasted celeriac purée, figs, port wine and blackberry jus, accompanied by seasonal mushrooms.

PINSA

’Nduja 199
Tomato sauce, ’nduja, fennel seeds, Parmesan and buffalo mozzarella.

Vendace Roe 239
Mozzarella and smetana topped with vendace roe, prawns, red onion, chives and dill.

Charcuterie & Cheese Board 299
Parma ham, ventricina, Gruyère, Taleggio, olives, seed crackers and green tomato marmalade.

DESSERTS

Crème Brûlée 129
Flavoured with tonka bean and served with seasonal berries.

Sticky Toffee Pudding 119
Served with caramel, lingonberries, vanilla ice cream and candied hazelnuts.

Chocolate Truffle 65
Please ask your server about today’s flavour.

CHILDREN’S MENU

Margherita pinsa
Pancakes with jam and whipped cream