Starters

Plaice pipe under parmesan turf and chanterelles on a green ground
kr.2.300,-

Cured salmon “Holt” and honey-mustard sauce with toast (unchanged recipe since 1966) 
kr. 2.050.-

Fried langoustine and poached white sea pearls with vegetables tartan and coriander viniagrette  
kr. 2.300.- / 4.900.- as a main course

Duck liver” foi gras” with pearl onion confit and brioche  
kr. 3.350.-

The lake and the sea – Fresh, Icelandic fish

Choose your own whole fish from the fish market with spring vegetables, fried potatoes or potato “purée” and butter ”grenobles” or spiced vegetables juice
kr. 4.500.-

Roasted langoustine tails with creamy garlic sauce
kr. 2.550.- / 5.100.- as a main course

Pan fried half plaice with egg plant and ginger  
kr. 4.200.-

Meat from Iceland

Tenderloin of beef, potato purée, roasted garlic with pepper- or red wine sauce  
kr. 5.490.-

Fillet of lamb with rusty spring vegetables and summer truffles  
kr. 4.900.-

Veal turfs and celeryroot “full house”
kr. 4.200.-

Whole chicken with Cépe, asparagus and fried potatoes (served for two or more)  
kr. 3.900.- for each

Fried Icelandic duck and bacon and mushroom filled daikon radish, vanilla and ginger sauce
kr. 5.100.-

Kjarval menu

Fried langoustine and poached white sea pearls with vegetables tartan and coriander viniagrette  

Plaice pipe under parmesan turf and chanterelles on a green ground

Fillet of lamb with rusty spring vegetables and summer truffles  

Hot chocolate cake, soft chocolate raspberries “ganach”

Kr. 8.500.-