Lunch - Grand Escalier
affärsLUNCH Gubbröra med stekt kavring och brynt smör FISK ELLER KÖTT Ditt val mellan veckans fisk eller veckans kött CHOKLADTRYFFEL Charkuterier 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 OMELETT Varmrökt lax, färskost och spenat...........................................................149 OMELETTE ORDINAIRE........................................................................129 aptitretare Comté ost och sallad KALIXLÖJROM.........................................................................................225 KÖTT Citron-crème fraîche, smörbakad mandelpotatis och rödlök SIKROM.................................................................................................................175 Citron-crème fraîche, smörbakad mandelpotatis och rödlök OSTRON...............................................................................................................30 Schalottenlöksvinäger. Pris per styck HELSTEKT RYGGBIFF.............................................................................189 Äggula, pepparrot, lök, kapris och potatispuré FISK HALSTRAD RÖDING..............................................................................189 STEAK TARTARE......................................................................................125 / 185 Med rostad mandel, beurre blanc, sikrom och kokt potatis Handskuret oxinnanlår med sallad (1/2) eller pommes frites (1/1) SOPPA LUNCH NUDELSOPPA.........................................................................................139 Ingefära, pocherat ägg och pak choi 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 PA N N B I F F. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 2 9 Med lingon, ättiksgurka, gräddsås och potatismos Rôtigrillad halv kyckling, örtaioli, sallad och rôtipotatis HALSTRAD TONFISK................................................................................245 Tapenade, gazpacho och gurk- och tomatsalsa SVAMPPASTA...................................................................................195 Torsdag BAKAD SEJ...............................................................................................129 Med rödbetor, pepparrotscrème, rostad potatis och krasse Fredag Tryffel, stekt svamp, parmesan, ruccola och pocherat ägg ENTRECÔTE..............................................................................................385 Silverlök, bearnaisesås och ett valfritt tillbehör LAMMKORV................................................................................................195 Provencalska örter, saffransrisotto och bakad tomat 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 CHOCOLATE TRUFFLE CHARCUTERIE 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 Air-dried for 40 days Pork shoulder. Air-dried for 5 months ROOSTER LIVER AND FOIE GRAS PARFAIT....................................................55 With grilled peppers, pickled onions, fried potatoes and tarragon dressing Cornichons and toasted bread OMELETTE CHARCUTERIE PLATTER....................................................................................195 SMOKED SALMON, CREAM CHEESE ANDSPINACH.........................149 Rooster liver and foie gras parfait, cornichons, pickled onion and toasted bread OMELETTE ORDINAIRE...........................................................................129 Comté cheese and salad appetizers KALIX VENDACE ROE........................................................................................225 Lemon crème fraîche, butter baked almond potatoes and red onion LAVARET ROE.......................................................................................................175 Lemon crème fraîche, butter baked almond potatoes and red onion OYSTERS...................................................................................................................30 Shallot vinaigrette. Price per piece MEAT ROAST SIRLOIN OF BEEF.........................................................................189 Egg yolk, horseradish, onion, caper and potato puree FISH GRILLED TROUT.......................................................................................189 STEAK TARTARE.......................................................................................125 / 185 Hand-cut topside of beef, salad (1/2) or with French fries (1/1) With roasted almonds, beurre blanc, roe and potatoes SOUP NOODLE SOUP..........................................................................................139 LUNCH Ginger, poached egg and pak choi 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 Wednesday BEEF PATTY...........................................................................................................129 With cranberry, pickles, cream sauce and mashed potatoes Half a rôtisserie chicken, herb aioli, salad and roast potatoes SEARED TUNA..............................................................................................245 Tapenade, gazpacho and a cucumber and tomato salsa MUSHROOM PASTA..........................................................,......................195 Truffle, fried mushrooms, parmesan, rocket and poached egg 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 ENTRECÔTE................................................................................................385 Silverskin onions, sauce béarnaise and a choice of side 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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