LUNCH | petersons-krog

At summertime you can have both lunch and dinner at the restaurant. We offer different menues, have a look at what you might feel like during your visit.

The menues are seasonally based, with reservation for changes.

STARTERS

FRENCH OYSTERS served with shallot vinaigrette and lemon on the side.
45

GRATINATED FRENCH OYSTERS in garlic butter and Parmesan.
65

GRATINATED BLUE MUSSELS in garlic and herb butter, Parmesan, and lemon.
195

KALIX BLEAK ROE served with a crisp fried waffle, sour cream, chives, and red onion.
315

HADDOCK CRUDO with shaved cauliflower, rosé pepper mayonnaise, almond cream, crayfish oil, and garden cress.
185

STEAK TARTARE of beef top round in tarragon mayonnaise, served with blanched tomatoes, pickled mustard seeds, crisp fried flatbread, and grated Havgus.
185

TOMATOES with smoked cheddar cream, pickled shallots, rustic spinach, and crisp fried flatbread.

175

MAIN COURSES

PETERSON’S SHRIMP SANDWICH on Danish rye bread.
265

FISH SOUP served with aioli.
225

FISH WALLENBERGARE with mashed potatoes, peas, lingonberries, pickled red onion, and browned butter.
195

POACHED COD LOIN with potatoes, shrimp in butter, fresh horseradish, and browned butter.
385

MEAT DISH to be updated.
245

POTATO ROLL filled with mushroom cream, served with sautéed oyster mushrooms, pickled leek, grilled romaine lettuce, and Choron sauce.
245

DESSERTS

CRÈME BRÛLÉE

105

TRUFFLE TERRINE with browned butter glaze, blackberry curd, crème fraîche jelly, and pistachio ice cream.
135

MAZARIN (almond tart) with rhubarb foam, pickled rhubarb, strawberry sorbet, and chervil.
135

ICE CREAM or SORBET

45

CHOCOLATE TRUFFLE

35

CHEESE with marmalade.

95

FOR THE YOUNGER

SPAGHETTI BOLOGNESE

95

FRIED FISH with pommes frites, green peas, and tartar sauce.

95

MEATBALLS with potato puré, cream sauce and lingonberries.

95