Chef´s menu

Salted cod with dried tomatoes, abricots, tomato „emlusion” and basil sorbet

Slow steamed place, peanut ragout, Jerusalem artichokes and peanut butter emulsion

Beef tenderloin “á la minute” and duck liver “terrine” with oven braised beef cheeks, and
celery– and apple “mille-feuille”

Skyr panna cotta raspberry sorbet and French macaron
9.500.-

Icelandic beef - specially selected and aged for Gallery Restaurant

T-bone steak ca. 500g - aged two weeks “premier Cru”
6.500.-

Rib-eye steak - aged twelve days “premier Cru”
5.900.-

Served with crispy Belgian fries and Béarnaise sauce

Starters

Salted cod with dried tomatoes, abricots, tomato "emlusion" and basil sorbet
2.750.-

Lobster soup with marinated cod and roasted chocolate cream
2.980.-

Shrimp cocktail with apple- and celery foam and trout roe
3.250.-

Cured salmon “Holt” and honey-mustard sauce with toast (unchanged recipe since 1966)
2.950.-

Duck liver „terrine” and duck liver mousse, toast and truffle “vinaigrette”
3.950.-
   
Pan fried duck liver and sweet ginger with quince flambé and sauce “á la minute”
3.950.-

Main course

Braised veal with eggplant and parmesan cannelloni, cherry tomatoes and caramel sauce
4.850.-

Roasted langoustine tails with creamy garlic sauce
6.450.-

Herb poached starry ray “Grenobles” with potatoes and citrus fruits
4.350.-

Slow steamed place, peanut ragout, Jerusalem artichokes and peanut butter emulsion
4.350.-

Fillet and tenderloin of lamb with savoy cabbage and orange saucee
5.890.-

Beef tenderloin “á la minute” and duck liver “terrine” with oven braised beef cheeks, and
celery– and apple “mille-feuille”
5.900.-

Crispy duck breast with spicy caramel coat, salsify, pumpkin and sauce with lime leaf and curry
5.900.-


Spring menu

Salted cod with dried tomatoes, abricots, tomato "emlusion" and basil sorbet
Gérard Bertrand, Réserve Spéciale, Chardonnay 2011

Braised veal with eggplant and parmesan cannelloni, cherry tomatoes and caramel sauce
Gérard Bertrand, Domaine de Villemajou, 2010

Warm plums “crumble” and vanilla ice
Gérard Bertrand, Banyuls, Vintage 2008
7.900 / 13.800 and 3 glasses of wine

Add an extra course to the menu:
Homemade goat- and blue cheese and vegetables „Niçoise”
Gérard Bertrand, Banyuls, Vintage 2008
8.500 / 15.900.- 4 glasses of wine

Þetta tölvupóstfang er varið gegn ruslpósts þjörkum, Þú verður að hafa JavaScript virkt til að sjá það.