Lunch - Grand Escalier
affärsLUNCH FRITERAD KRONÄRTSKOCKA Med spalla och tryffeldipp FISK ELLER KÖTT Ditt val mellan veckans fisk eller veckans kött Charkuterier CHOKLADTRYFFEL FÖRRÄTTER 275 COPPA.....................................................................................................................65 VECKANS Coppa-rimmad fläskkarré. Lufttorkad i 6 månader FÄNKÅLSSALAMI..................................................................................................65 Lufttorkad i 40 dagar SALLAD SPALLA STAGIONATA................................................................................50g 65 ROSTBIFF..................................................................................................159 Picklade grönsaker, pepparrot, remoulade, rostad lök och friterad potatis 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 SALAMI MILANO OCH COMTÉ OST...................................................149 OMELETTE ORDINAIRE........................................................................129 Comté ost och sallad KALIXLÖJROM.........................................................................................225 Citron-crème fraîche, smörbakad mandelpotatis och rödlök KÖTT SIKROM.................................................................................................................175 GRILLAD LAMMYTTERFILÉ...................................................................189 Citron-crème fraîche, smörbakad mandelpotatis och rödlök OSTRON...............................................................................................................30 Schalottenlöksvinäger. Pris per styck STEAK TARTARE......................................................................................125 / 185 Handskuret oxinnanlår med sallad (1/2) eller pommes frites (1/1) Med bakad tomat, spenat, vitlökssmör och friterad potatis FISK RÖDTUNGA GRENOBLE........................................................................189 Med betor, kapris, brynt smör och kokt potatis SOPPA LUNCH BLOMKÅL- OCH PURJOLÖKSSOPPA..................................................139 Med pocherat ägg och räkor Måndag SOJABRÄSERAT FLÄSKLÄGG................................................................129 Med pak choi, kimchi, koriander och ris Tisdag TOMATISERAD FISKGRYTA...................................................................129 Med räkor, fänkål, aioli och krutonger VARMRÄTTER RÔTIGRILLAD KYCKLING.........................................................................195 Rôtigrillad halv kyckling, örtaioli, sallad och rôtipotatis Onsdag HALSTRAD TONFISK................................................................................245 LASAGNE...................................................................................................129 SVAMPPASTA...................................................................................195 Med spenat, tomatragu och parmesan Tapenade, gazpacho och gurk- och tomatsalsa Tryffel, stekt svamp, parmesan, ruccola och pocherat ägg ENTRECÔTE..............................................................................................385 Torsdag BAKAD SEJ...............................................................................................129 Med ljummen tomat- och olivsalsa, rostad zucchini och krämig polenta Silverlök, bearnaisesås och pommes frites LAMMKORV................................................................................................195 Provencalska örter, saffransrisotto och bakad tomat Fredag DESSERTER SLOTTSSTEK.............................................................................................129 VIT CHOKLAD-HALLON...........................................................................115 Med morot, lök, vinbärsgelé och kokt potatis 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 DEEP FRIED ARTICHOKE With spalla and truffle dip FISH OR MEAT Your choice of this week’s fish or meat CHARCUTERIE CHOCOLATE TRUFFLE STARTERS 275 COPPA.......................................................................................................................65 THIS WEEK’S Coppa salted pork loin. Air-dried for 6 months FENNEL SALAMI.....................................................................................................65 SALAD SPALLA STAGIONATA...................................................................................50g 65 ROAST BEEF...............................................................................................159 Air-dried for 40 days Pork shoulder. Air-dried for 5 months ROOSTER LIVER AND FOIE GRAS PARFAIT....................................................55 Pickles, horseradish, remoulade, roasted onion and deep fried potatoes Cornichons and toasted bread OMELETTE CHARCUTERIE PLATTER....................................................................................195 SALAMI MILANO AND COMTÉ CHEESE..............................................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 GRILLED LAMB SIRLOIN..........................................................................189 With baked tomato, spinach, garlic butter and deep fried potatoes FISH WITCH GRENOBLE...................................................................................189 With beets, capers, browned butter and boiled potatoes STEAK TARTARE.......................................................................................125 / 185 Hand-cut topside of beef, salad (1/2) or with French fries (1/1) SOUP COULIFLOWER- AND LEEKSOUP..........................................................139 LUNCH With poached egg and shrimps Monday SOYBRAISED PORK SHANK........................................................................129 With pak choi, kimchi, cilantro and rice Tuesday TOMATO-BASED FISH CASSEROLE.........................................................129 With shrimps, fennel, aioli and crutons MAIN COURSES RÔTISSERIE CHICKEN.................................................................................195 Half a rôtisserie chicken, herb aioli, salad and roast potatoes Wednesday LASAGNA.........................................................................................................129 With spinach, tomato ragout and parmesan cheese SEARED TUNA..............................................................................................245 Tapenade, gazpacho and a cucumber and tomato salsa MUSHROOM PASTA..........................................................,......................195 Truffle, fried mushrooms, parmesan, rocket and poached egg ENTRECÔTE................................................................................................385 Thursday BAKED SEITHE..................................................................................................129 With tomato- and olive salsa, roasted zucchini and creamy polenta Friday STEAK CHATEAU..............................................................................................129 With carrots, onions, currant jelly and boiled potatoes 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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