À LA CARTE

A LA CARTE 12.9-19.11.2019

CHEF´S MENU 65,00

Kohlrabi, apple and sherry vinaigrette
Nordic forest gin cured trout with lingonberries and archipelago bread
Black chantarelle barley with pickled black chantarelles and cashew nuts
Grilled Angus entrecote with Brussel sprouts, bacon and madeira sauce
Pavlova with fruit

SCANDINAVIAN MENU 45,00

Toast Skagen
Pike Wallenberg with mashed peas and crayfish sauce
Chocolate pot de crème with raspberries and pink grapefruit sorbet

STARTERS

Kohlrabi, apple, dukkah and sherry vinaigrette
Nordic forest gin cured trout with lingonberries and
archipelago bread
Beef carpaccio with truffle
Green salad
13,00
15,00

20,00
6,00

CLASSICS

Caesar salad naturel
with shrips
with chicken
Toast Skagen
Salutorget´s salmon soup
Pan fried Baltic herring / vendace with potato purée and
brown butter
Pike wallenberg with peas and crayfish sauce
Salutorget´s burger with bacon mayonnaise and caramelized mushrooms
– with Black Emmenthaler or Peltola´s Blue cheese +3€
9,00 | 14,50
15,50 | 19,90
13,50 | 18,00
16,00 | 20,00
14,00 | 18,50
18,00

23,00
19,80

OYSTER & LOBSTER

Oyster and red onion vinaigrette  1 | 6
Fresh lobster with lemon and mayonnaise
– green salad or french fries +4€
5,00 | 25,00
36,00 | 50,00

MAIN COURSES

Pan fried pike-perch with Jerusalem artichoke and
horseradish butter
Plaice Meuniere
Venison meatballs with stewed onions and cognac sauce
Salutorget´s open sandwich
Grilled Angus entrecote with Brussel sprouts, bacon and
madeira sauce
Black chantarelle barley with pickled black chantarelles and
cashew nuts
27,50

27,50
25,00
25,00
32,50

23,00

CHEESE

Cheese assortment13,00

DESSERTS

Star anise pannacotta with berries and raspberry sorbet
Pavlova with fruit
Pear cake with black pepper and vanilla ice cream
Chocolate pot de crème with raspberries and
pink grapefruit sorbet
Coupe Colonel
Petit Fours
11,00
10,00
13,00
11,00

8,00
9,80

We hold the rights to changes.
Information on allergens from our staff.