SNACKS
Truffle popcorn
Västerbotten cheese, dried mushroom.
Gougères
Allerum cheddar, fennel seeds & flaxseeds, chestnut honey.
Boneless chicken wings
Kvibille cheese, crispy parsley, clarified butter.
Oyster “Rockefeller”
STARTERS
Roasted beetroots 125
Cream of Jerusalem artichoke, spinach, watercress, almonds, truffle vinaigrette.
Garden salad of leaves 120
Sprouts, herbs & cress with crudités of carrots and yellow beets, vinaigrette of grapeseed oil, flaxseeds, almonds, black pepper, shallots & aged sherry vinegar.
Roasted scallop 185
Scrambled egg, truffle, beurre noisette, crispy potato, smoked soy.
Foie gras & chicken liver parfait 155
Brioche, onion chutney, champignon de Paris.
House-smoked Norwegian salmon 135
Pink peppercorn, lemon smetana, trout roe, crispy cucumber.
Lobster rolls 110
Jalapeño, toasted brioche, pickled onion.
MAINS
Salad of grilled chicken “rillette” 165
Mustard & tarragon mayonnaise, green beans, hen’s egg, marinated tomatoes, Swedish cheddar cheese, spring onion, enoki mushroom, crispy onion.
Fish & chips “TFE” 220
Skinny fries, curry remoulade, pickles, grilled lemon.
Poached cod 240
Capers, egg, onion cream, chive crème fraîche, lemon, beurre noisette, potato.
Veal schnitzel “Björn Frantzén” 280
Potato confit, beurre noisette with anchovy, red wine jus, deep-fried capers & petit pois salad.
Ox ribs Rossini 295
Pan-fried ox ribs, buttered bread, foie gras, sauce bordelaise, green beans, onion gratin, truffles.
Venison 270
Honey-glazed endive, celeriac cream, juniper, preserved blueberries, crispy onion.
“Frenchie” beef burger 190
Brioche bun, Roquefort, Beaufort & Sainte-Maure cheeses, caramelised onion.
TO SHARE
Whole-roasted seabream 395
Herb & garlic cooked girolles, bread, gremolata, almond potato purée.
Roasted chicken & lobster “pot-au-feu” 685
Roasted chicken, lobster, consommé, tarragon & lobster soup.
DESSERTS
“After Eight” mint 75
Chocolate.
Blackberries crumble pie & liquorice anglaise 65
Caramelised apple galette 70
Swedish cheddar cheese, vanilla ice cream.
Sticky toffee pudding 80
Beurre noisette, ginger butterscotch sauce.