LUNCH Week 21, 2017

TWO COURSES 55 OR THREE COURSES 65

FIRST
salted cod potatoes, green remoulade
charred corn chanterelles, golden raspberries, tarragon
cured fluke sunflower, green garlic, cucumber
grilled mackerel celeriac, mussels, spruce
chopped beef baby gem lettuce, buttermilk, rye bread

SALAD
can be first or second
endive preserved blackberries, almonds, havgus
little gem barley, buttermilk, grilled chive, bresaola
castel franco mushroom lefse, rye, tarragon

SECOND
grilled halibut tomatoes, angelica, sl
poached lobster barley, nettles, fennel, lettuce
baked celeriac apples, goat cheese, spicy honey
roasted guinea hen sunchokes, nordic BBQ, mustard greens
glazed pork belly cauliflower, almonds, chive

SWEET
sour cherry bitter almond, malt, white chocolate
peaches angelica, lemon, spicy granite
linden flower blackberries, skyr, anise hyssop

sweet snacks +10

sour cherry & fennel, coffee & liquorice, and sea buckthorn

AGERN EXPRESS

fried fluke
green tomatoes and fennel salad
38

*CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS.