GOURMANDISES
| Crudités Ranch dressing | 175 |
| Spanish ham (Pata Negra Gran Reserva 36 months) Charentais melon from Philibon, pine nuts & espelette pepper | 260 |
| Oyster «Rockefeller» Kimchi, sesame seeds, parmesan, sauce hollandaise & coriander cress | 80 |
| Oyster au naturel (France, Bretagne no. 3) Champagne- & shallot vinaigrette | 60 |
| N25 Caviar by Björn Frantzén (30g) Coconut waffles, crème crue, lime & brown butter | 985 |
| Garlic bread à la Astoria Sourdough baguette, browned butter, shiro miso, parmesan, yuzu, roasted garlic & herbs | 95 |
| Gougéres Jalapeños, English cheddar, truffle honey & parmesan | 95 |
STARTERS
| Stracciatella di burrata «Chewy beets», truffle & hazelnut vinaigrette, winter salad, cashew nuts & beet sprouts | 285 |
| Snails à la provençale Roasted garlic butter, lavendel, thyme & parsley | 175 |
| Blackened tenderloin carpaccio «Pelle Janzon» Vendace roe from Kalix, horseradish, croutons, crème fraîche, egg yolk & shallot confit | 325 |
| Rainbow trout crudo Astoria «Hot sauce», lemon smetana, trout roe, spring onion, dashi vinaigrette & rice chips with green tea | 295 |
| Toast Astoria King crab, shrimps, vendace roe from Kalix, butter fried toast, lemon confit & wasabi oil, Tellicherry peppercorn & pickled onion | 295 |
| Butter fried «råraka» Vendace roe from Kalix, chives, crème fraîche, red onion & lemon | 375 |
| Braised leek & winter truffle Truffle vinaigrette, browned butter, parsley, roasted Marcona almonds & frisée salad | 235 |
FRITES
| Moules frites Champagne cream, jalapeño aioli, grilled onion oil & pommes frites | 285 |
| Duck frites Browned butter hollandaise, pommes frites with espelette, parmesan- & garlic & salad verte with parmesan | 445 |
| Steak frites Sauce béarnaise, tomato salad, pommes frites with espelette, parmesan- & garlic & salad verte with parmesan | |
| Ribeye, Sweden (1 p) | 695 |
| Sirloin from Argentina (1 p) | 595 |
| Club steak, Sweden (2 p) | 1595 |
FISH & VEGETABLES
| Steamed sole & Japanese rice Saffron beurre blanc, yuzu kosho, pickled carrots, coriander, spinach & trout roe | 435 |
| Blackened salmon «tataki» Avocado, Japanese rice, carrots, red cabbage, furikake, coriander cress, radishes & ponzu | 365 |
| Cod & cockles «Bourride» Saffron aioli, garlic croutons, mussles, fennel, carrot & chervil | 395 |
| Cauliflower «Buffalo style» Astoria «Hot sauce», Fourme d’Ambert, pickled cauliflower, celery & deep-fried garlic | 295 |
MEAT & POULTRY
| «Biff Rydberg» à la Björn Frantzén Tenderloin, Japanese mustard cream, grilled onions, yuzu kosho, egg yolk & fermented kampot pepper jus | 575 |
| Steak tartare à la Parisienne Pommes frites & classic condiments | 385 |
| Cognac flambéed beef tenderloin (prepared tableside) Cambodian pepper cream sauce with thyme roasted potatoes glazed with Fourme d’Ambert | 615 |
| Grilled veal minute «Ma-la» Fermented pepper glace, sake-braised shiitake, grilled corn, yuzu, red shiso, Sichuan pepper oil, deep-fried onions & cep mushroom aioli | 385 |
| Caesar salad (prepared tableside) Corn-fed chicken breast, toasted pine nuts, black smoked pork belly, chives, kale, parmesan aged 24 months & marinated green beans | 365 |
PASTA & PIZZA
| Rigatoni à la tartufo Truffle butter sauce, morel mushrooms, Pecorino, persillade, Marcona almonds, creamy egg yolk & crispy oyster mushrooms | 345 |
| Truffle pizza «Le blanc» Winter truffle, fontina cheese, feta cheese, frisée salad, roasted garlic oil & chives | 365 |
| Vendace roe pizza Potatoes, Västerbotten cheese, lemon, crème fraîche & onion | 385 |
| «Kebab pizza» Duck confit, tomato sauce, fontina, pickled jalapeño, harissa yoghurt & parsley | 295 |
| Pizza of the week Please ask your waiter | 225 |
DESSERT
| «Baskisk ostkaka» Lingonberry compote, vanilla cream & lemon thyme | 155 |
| Sticky toffee pudding Scotch sauce, vanilla ice cream & hazelnuts | 175 |
| Crème brûlée Coffee & lemongrass | 120 |
| Today’s cheese | 85 |
ICE CREAMS & SORBET | |
| Tutti frutti ice cream Homemade sprinkles | 85 |
| «Päronsplit» Pear sorbet, vanilla cream & Nashi pears | 125 |
| Mint ice cream «after eight» Chocolate sauce | 95 |
| Bourbon & Tahiti vanilla ice cream «16/1» Salted fudge sauce | 185 |
TROLLEY SERVICE
| Selection of Swedish cookies | 25/pp |
| «Tosca brownie» Almonds, pistachios & pecan nuts | 55 |
| Macaron Ask your waiter for today’s flavour | 55 |
| Canelé Rhum & vanilla | 35 |
| Chocolate praline | 55 |
