SNACKS

Olives 40

Smoked almonds 55

Fine de Claire oysters 35/pc
with vinaigrette, Tabasco
and lemon

Potato chips with bleak 95
fish roe and sour cream

Cheese & charcuterie 155 / 255

Deep-fried squid 95
with aioli and lemon

Lamb rillette on hard bread 95
with herb mayonnaise and
pickled rutabaga

STARTERS

Goat Cheese 125
Baked beetroot with gratinated
goat cheese, pickled pear and
roasted nuts

Bleak Roe 175
30g bleak roe with classic
assortments

Classic Toast Skagen ½ – 155
Skagen salad with butter fried
bread and lemon.Topped with
bleak roe

Steak Tartare ½ – 145
Beef topside with beetroot,
capers, horseradish, onion,
dijonnaise and pommes
allumettes

(V) “Råraka” 125
Pan fried “råraka” with mushrooms,
herb crème, roasted and baked
onions and lingonberries

Squid 115
Lemon and garlic fried squid
with grilled lettuce, roasted
chorizo, black olives and
parmesan

Salmon 145
Fröya salmon sashimi with
soy, wasabi and sliced
winter radish

MAIN COURSES

Cod 265
Baked cod with shrimps, egg,
horseradish, browned butter
and amandine potatoes

(v) Season Vegetables & Fried Tofu 185
Baked broccoli and pumpkin,
roasted cauliflower, peanut
sauce, roasted seeds and
fried tofu

Char 225
Char with potatoes and mushroom
stomp, baked yellow beetroot,
pickled chanterelle, mussel
velouté with salmon roe
and herbs

Classic Toast Skagen 1/1 – 215
Skagen salad with butter fried
brioche and lemon.Topped with
bleak roe

Caesar Salad 175
Caesar salad with grilled
chicken and smoked pork belly.
Served with romaine salad,
croutons, Caesar dressing
and parmesan

Steak Tartare 1/1 – 230
Beef topside with beetroot,
capers, horseradish, onion,
dijonnaise and pommes allumettes.
Served with aioli and French fries

Steak-frites 295
Grilled ribeye with tomato
and onion salad, béarnaise
sauce and French fries

Bleak Roe 295
60 g bleak roe with classic
assortments

Gnocchi 195
Gnocchi with fried mushrooms,
baked cabbage, pumpkin,
grated Västerbotten
cheese, cauliflower and
pickled chanterelles

Pork Belly 225
Slow roasted pork belly with
with glazed onions and apple,
pork broth and deep fried
Jerusalem artichoke. Served
with potato and mushroom stomp

Taverna’s Weekly Special 175