À la carte

Bread & butter 60 Fruit plate 105 Yoghurt & granola 90 Oat porridge with apple sauce 90 Breakfast broth 90 Ham, cheese & marmelade 120 Avocado, beef tomato, seeds & ricotta 150 Smoked salmon with capers & lemon 170
Scrambled eggs & toast 130 Fried eggs & chanterelles 160 Omelette 160 Add cheese, spinach, mushroom or ham +50 B.L.T 220

Sides

Green salad 70 French fries 85

Dessert

Cookie plate 75 Blueberry muffin 80 Golden Diner pancake 140

Drinks

Black coffee 60 Espresso 40 Macchiato 45 Cortado 50 Cappuccino 55 Caffè Latte 60
Earl Grey 75 Green Jasmine 75 Rooibos 60
Orange juice 65 Grapefruit juice 65 Ginger shot 50

Weekly Lunch 210

W.40

Chicken Cordon Bleu with gruyère, roasted potatoes & jus Basque fish stew with shrimp, mussels & herb aioli

Business Lunch 350

Starter of the week, your choice of weekly lunch, and petit four & coffee

À la carte

Half-dozen oysters & mignonette 195 Noir di Bigorre ham 160 Salmon pastrami with trout roe, crème crue & potato rosti 250 Steak tartare & mesclun salad half 220 | whole 325 Vol-au-vent with mushrooms, autumn vegetables & corn véloute 380 Catch of the day with coco beans, zucchini & langoustine sauce 420 Duck breast with petit pois, carrots & sauce au poivre 385

Sides

Green salad & herbs 70 French fries 85

Dessert

A scoop of ice cream or sorbet 70 King Oscar Cake 145 Petit four 35

À la carte

Bread & butter 60 Fruit plate 105 Yoghurt & granola 90 Breakfast broth 90 Ham, cheese & marmelade 120 Avocado, beef tomato & herbed ricotta 150
Scrambled eggs & toast 130 Omelette 160 Add cheese, spinach, mushroom or ham +50
Eggs Florentine 220 Eggs Benedict 240 Eggs Royale 280
Oysters & mignonette 1/2 dozen 195 | 1 dozen 350 Salmon pastrami with trout roe, crème crue & potato rosti 250 Steak tartare & mesclun salad half 220 | whole 325 Lobster Thermidor half 450 | whole 850 Fried chicken sandwich 220

Sides

Green salad 70 Pommes frites 85

Dessert

A scoop af ice cream or sorbet 70 Cookie plate 75 Blueberry muffin 80 Golden Diner pancake 140 King Oscar cake 145

SNACKS

Oysters & mignonette half dozen 190 | a dozen 350 Radishes & butter 80 Noir di Bigorre ham 160

STARTERS

Pork terrine & celeriac remoulade 210 Chanterelles with fried egg & autumn truffle 260 Moules marinières white wine, garlic & parsley 190 Steak tartare & mesclun salad half 220 | whole 325 Salmon pastrami with crème crue & potato rosti 250

MAINS

Vol-au-vent with mushrooms, autumn vegetables & corn véloute 380 Lobster Thermidor half 450 | whole 850 Duck breast with petit pois, pearl onions & sauce au poivre 385 Catch of the day with coco de Paimpol, zucchini & langoustine velouté 420 Grilled lamb leg with garlic confit, spinach & lamb jus 425 Grilled dry-aged sirloin with onion rings, watercress salad & Béarnaise sauce 585

SIDES

Green salad 70 Mashed potatoes 75 Pommes frites 85

DESSERTS

Cheese plate with marmelade & crackers 160 A scoop of ice cream or sorbet 70 Crème brûlée 120 Apple cake with créme anglaise 145 King Oscar’s cake 145 Petit four 35

SNACKS

Oysters & mignonette half dozen 190 | a dozen 350
Olives 80 Almonds 70 Radish with butter & salt 80 Saucisson sec 80 Noir de bigorre ham 160 Terrine maison & remoulade 210 Fried chicken sandwich 220 Green salad 70 French fries 85 Cheese plate with jam & crackers 160
A scoop of ice cream or sorbet 70

Cheese croustade with spiced herring

Pressed pig's head on fried malt bread, trout roe and vinegar Cured ham with pickled vegetables
Onion and allspice herring, pickled herring, dill herring, mustard herring, curry herring, Matjes herring, herring salad and Gubbröra Pan-fried herring Cold-cured herring Ann-Charlotte's smoked kipper casserole Sourdough crisp bread from Huså, salted butter, sour cream and Västerbotten cheese
Smoked Arctic char with horseradish Faroese salmon, traditionally cured, with mustard-dill sauce Vendace roe with accompaniments Poached trout with pressed cucumber and green sauce Christmas pike
Christmas ham with assorted mustards, apple sauce and red cabbage Liver pâté with bacon, Madeira and braised onion Salt-cured elk tongue with pickled pumpkin and porcini mushrooms Cured mutton filet with celeriac remoulade Wild boar brawn with pickled gooseberries and Finnish rutabaga salad
Saddle of deer with braised kale and citrus-mashed lingonberries Red deer sausage with bacon and apple Elk meatballs in cream sauce Roe deer civet with lingonberries Bitter greens with aged Stilton cheese Jansson's Temptation
Orange salad, saffron bread pudding with rum-soaked raisins in caramel sauce, rice à la Malta, Swedish cheesecake with whipped cream, gooseberry compote, cloudberries and crushed raspberries
Saffron biscotti, caramel, Christmas toffee, marmalade and rum truffle