Menu

Cauliflower fritters with spicy bang bang-sauce & lime aioli
Goat cheese foam, roasted paprika, fresh herbs and crutons.
Zucchini-polenta fritters, feta dip and hot honey.
Rainbow trout in mandarin sauce, pickled jalopeno and jalopeno mayo.
Oyster mushrooms fried in vegan truffle butter, sourdough bread with garlic
and warm mushroom stock.

Chorizo by Nakki Hannu, corn dip, nduja and pickled jalopenos.
Sweet potato fries with lime aioli

Malaysian laksa-soup with fried tofu, bok choy, rice noodles, chili and peanuts.

Roasted aubergine with harissa, feta dip, potatoes in sage pesto, mint and dried olives.
Orzo-pasta with vegetable bolognese, tomatopesto, vegan ”parmesan” and herb salad.
Rosemary seasoned ”Meatless balls” with gruyère-cheese sauce, mashed potatoes and pickles
by Myrttisen Kurkut.

Fried zander in lemon-butter sauce, rainbow trout roe, carrot ”barleytto” and gremolata
carrots.
Parmesan crusted chicken, flambed bufala-mozzarella, tomato sauce and potatoes in sage-
pesto.
Brazed pork ribs in bulgogi-sauce, yuzu-yoghurt, red cabbage salad and smashed cucumbers.
Add fries +3,5e

Apple pie with white chocolate-apple ganache
Coffee flavoured chocolate cake with coffee-caramel sauce.