Appetisers: 
BOUILLABAISSE (L,G) Saffron and aioli
12,60
SALMON CHEVICHE (M,G) Hand-shelled prawns, coriander dill oil, chilli & avocado purée, kale
11,90
CHIOGGIA BEET AND CREAM OF GOAT CHEESE (L,G) (vegan version available on request) pickled vegetables, hazelnut vinaigrette
9,90
GENTLY CURED FILLET OF ROE DEER (L,G) Sea-buckthorn compote, shiitake mushroom confit, Parmesan mayonnaise and pickled butternut squash
12,90
Entrees: 
FRIED ARCTIC WHITEFISH AND RISOTTO VERDE (L,G) Blue mussels, broccolini
24,70
FRIED DUCK WITH CHERRY & BEER SAUCE (L,G) Roasted root vegetables, carrot purée and walnuts
22,80
SLOWLY BRAISED MOOSE ENTRECÔTE (L,G) Rosemary sauce, almond potato purée pickled cranberries with roasted shiitake mushrooms
27,60
GRILLED MARBLED LOIN OF BEEF (L,G) Whisky & red onion butter, roasted carrots, broccolini, potato fritters and red wine sauce
31,80
PULLED OAT CROQUETTES AND RED QUINOA (L) (vegan version available on request) broccolini, mint yoghurt, roasted carrots and walnuts
23,80
Desserts: 
CRANBERRY CHEESECAKE WITH CARAMEL (L) Roasted white chocolate and pickled cranberries
8,90
CHOCOLATE FONDANT WITH VANILLA & MINT ICE CREAM (L) Raspberry compote
9,60
CRÈME BRÛLÈE AND STRAWBERRY SORBET (L,G)
8,80
BLUE CHEESE FROM THE PELTOLA DAIRY WITH FIG JAM Apricot cream cracker
6,70