Lunch menu

Lunch menu March 25-28

THREE COURSE LUNCH
Crisp fried pike-perch with garden salad and vinaigrette
Braisted knuckle of deer with saffron risotto, tomato, sage and ripe cheese
Black currant sorbet with yoghurt- and vanilla cream, oat muesli and punsch sweetened black currants
450

MINI BITES
Airdried ham from Fors manor 95
Oyster, Fine de claire no3, with tomato dressing, ramson and celery 55

STARTERS
Crisp fried pike-perch with garden salad and vinaigrette 145
Sage fried salsify with browned butter mayonnaise, crispy kadayif and herbs 165

MAIN COURSES
Grilled pike-perch with broccoli, peas, tarragon oil, ginger beurre blanc and boiled potato 265
Braisted knuckle of deer with saffron risotto, tomato, sage and ripe cheese 250
Swedish potato dumplings with horn of plenty, mushroom bouillon and crispy green cabbage 185
Tues-Wed Oven baked haddock with fried rye bread, dill, chives, egg and boiled potato 175
Thur-Fri Roasted flitch of pork with char sui glaze, yuzu cabbage salad and rice 175

DESSERTS
Black currant sorbet with yoghurt- and vanilla cream, oat muesli and punsch sweetened black currants 135
Piece of cheese with Lux marmalade 95
Lux salt toffee chocolate 32