Lunch - Grand Escalier
affärsLUNCH GUBBRÖRA Med stekt kavring och brynt smör FISK ELLER KÖTT Ditt val mellan veckans fisk eller veckans kött Charkuterier CHOKLADTRYFFEL FÖRRÄTTER 275 FLÄSKKARRÉ.........................................................................................................65 VECKANS Coppa-rimmad fläskkarré. Lufttorkad i 6 månader FÄNKÅLSSALAMI..................................................................................................65 Lufttorkad i 40 dagar SALLAD SPALLA STAGIONATA................................................................................50g 65 GRILLAD FLAT IRON STEAK.................................................................159 Med grillad paprika, syrad lök, friterad potatis och dragondressing Fläskbog lufttorkad i 5 månader TUPP- OCH ANKLEVERPASTEJ........................................................................55 Cornichons och grillat bröd CHARKBRICKA...................................................................................................195 Charkuterier, tupp- och ankleverpastej, cornichons, syrad lök och grillat bröd aptitretare OMELETT VECKANS OMELETTE.............................................................................149 Varmrökt lax, färskost och spenat OMELETTE ORDINAIRE........................................................................129 Comté ost och sallad KALIXLÖJROM.........................................................................................225 Citron-crème fraîche, smörbakad mandelpotatis och rödlök KÖTT SIKROM.................................................................................................................175 STEAK MINUT..........................................................................................189 Stekt lök, gröna bönor, rödlökssmör, och friterad potatis OSTRON...............................................................................................................30 FISK STEAK TARTARE......................................................................................125 / 185 HALSTRAD RÖDING..............................................................................189 Med rostad mandel, beurre blanc, sikrom och kokt potatis Citron-crème fraîche, smörbakad mandelpotatis och rödlök Schalottenlöksvinäger. Pris per styck Handskuret oxinnanlår med sallad (1/2) eller pommes frites (1/1) SOPPA LUNCH ROTSELLERISOPPA..............................................................................139 Stekt svamp och krasse Måndag HEMVEVAD OXKORV.............................................................................129 Med fläskytterfilé med syrak kål potatispuré och senap Tisdag TOMATISERAD FISKGRYTA...................................................................129 Med fänkål, aioli och krutonger VARMRÄTTER RÔTIGRILLAD KYCKLING.........................................................................195 Onsdag PANNBIFF..................................................................................................129 Med lingon, ättiksgurka, gräddsås och potatismos Rôtigrillad halv kyckling, örtaioli, sallad och rôtipotatis HALSTRAD TONFISK................................................................................245 Tapenade, gazpacho och gurk- och tomatsalsa SVAMPPASTA...................................................................................195 Tryffel, stekt svamp, parmesan, ruccola och pocherat ägg Torsdag BAKAD SEJ...............................................................................................129 Med rödbetor, pepparrotscrème, rostad potatis och krasse ENTRECÔTE..............................................................................................385 Silverlök, bearnaisesås och ett valfritt tillbehör LAMMKORV................................................................................................195 Provencalska örter, saffransrisotto och bakad tomat Fredag GRILLAD KALV.........................................................................................129 Med grönpepparsås, hasselbackspotatis och gröna bönor DESSERTER VIT CHOKLAD-HALLON...........................................................................115 Hallonsorbet, vit chokladkräm, fänkålsfrön och mandel CRÈME BRÛLÉE............................................................................................75 CHOKLADTRYFFEL...............................................................................35 SORBET....................................................................................................45 KAFFE / TE BRYGGKAFFE......................................................................................32 CAPPUCCINO.............................................................................................35 CAFÈ LATTE.................................................................................................37 ESPRESSO............................................................................................28 / 33 MACCHIATO........................................................................................30 / 35 ROOIBOS.........................................................................................35 EARL GREY...................................................................................................35 SÖDERBLANDNING................................................................................38 GRÖNT TE....................................................................................................35 BUSINESS LUNCH GURRRÖRA With fried rye bread and brown butter FISH OR MEAT Your choice of this week’s fish or meat CHARCUTERIE CHOCOLATE TRUFFLE STARTERS 275 PORK LOIN...............................................................................................................65 THIS WEEK’S Coppa salted pork loin. Air-dried for 6 months FENNEL SALAMI.....................................................................................................65 SALAD SPALLA STAGIONATA...................................................................................50g 65 GRILLED FLATIRON STEAK...................................................................159 With grilled peppers, pickled onions, fried potatoes and tarragon dressing Air-dried for 40 days Pork shoulder. Air-dried for 5 months ROOSTER LIVER AND FOIE GRAS PARFAIT....................................................55 Cornichons and toasted bread OMELETTE CHARCUTERIE PLATTER....................................................................................195 Rooster liver and foie gras parfait, cornichons, pickled onion and toasted bread OMELETTE OF THE WEEK.......................................................................149 Smoked salmon, cream cheese and spinch appetizers OMELETTE ORDINAIRE...........................................................................129 Comté cheese and salad KALIX VENDACE ROE........................................................................................225 Lemon crème fraîche, butter baked almond potatoes and red onion MEAT LAVARET ROE.......................................................................................................175 STEAK MINUT............................................................................................189 Fried onions, green beans, red onion butter and fried potatoes Lemon crème fraîche, butter baked almond potatoes and red onion OYSTERS...................................................................................................................30 Shallot vinaigrette. Price per piece STEAK TARTARE.......................................................................................125 / 185 Hand-cut topside of beef, salad (1/2) or with French fries (1/1) FISH GRILLED TROUT.......................................................................................189 With roasted almonds, beurre blanc, roe and potatoes SOUP LUNCH CELARIAC SOUP........................................................................................139 Fried mushrooms and watercress Monday HOMEMADE BEEF SAUSAGE..................................................................129 And pork tenderloin with pickled cabbage, potato and mustard Tuesday TOMATOE BASED FISH STEW...............................................................129 With fennel, aioli and croutons MAIN COURSES RÔTISSERIE CHICKEN.................................................................................195 Half a rôtisserie chicken, herb aioli, salad and roast potatoes SEARED TUNA..............................................................................................245 Wednesday BEEF PATTY.................................................................................................129 With cranberry, pickles, cream sauce and mashed potatoes Tapenade, gazpacho and a cucumber and tomato salsa MUSHROOM PASTA..........................................................,......................195 Truffle, fried mushrooms, parmesan, rocket and poached egg ENTRECÔTE................................................................................................385 Silverskin onions, sauce béarnaise and a choice of side Thursday BAKED SAITHE.....................................................................................................129 With beetroot, horseradish cream, roasted potatoes and watercress Friday GRILLED VEAL....................................................................................................129 With green pepper sauce, hasselback potatoes and green beans LAMB SAUSAGE...........................................................................................195 Provençal herbs, saffron risotto and baked tomato DESSERTS WHITE CHOCOLATE-RASPBERRY........................................................115 Raspberry sorbet, white chocolate cream, fennelseeds and almond CRÈME BRÛLÉE..........................................................................................75 CHOCOLATE TRUFFLE..............................................................................35 SORBET........................................................................................45 COFFEE / TEA FILTER COFFEE...........................................................................................32 CAPPUCCINO....................................................................................35 CAFÈ LATTE.................................................................................................37 ESPRESSO............................................................................................28 / 33 MACCHIATO........................................................................................30 / 35 ROOIBOS.............................................................................................35 EARL GREY...................................................................................................35 SÖDER TEA..................................................................................................38 GREEN TEA..................................................................................................35
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