SALT MENU 12.11 - 17.12

BROWN CRAB
Potato, gherkin and crisp kale

BAKED COD
Butternut, smoked butter and sorrel

FRIED DUCK HEARTS
Cabbage, warm spices and blackcurrant vinegar

GLAZED PORK
Beetroot, cherries and winter truffle

CHOCOLATE
Preserved plums and walnut

4 dishes / 395
5 dishes / 445

Wine menu for 4 dishes / 325
Wine menu for 5 dishes / 395

Juice menu for 3 dishes / 255
Juice menu for 4 dishes / 325
Juice menu for 5 dishes / 395

SALT SIGNATURE MENU

COCKTAIL
at the bar and snacks from the kitchen

SALT’S 6 SERVINGS
with matching wines

FILTERED WATER

COFFEE & SWEETS

/ 1095

GORDAL OLIVES / 45

CURED HAM / 65
Slagter Munch, Skagen

COPPA / 50
Villani, Emilia-Romagna

CECINA de LEÓN / 75
Olmeda Origenes, León

Our menu consists of a number of small dishes that can be mixed and matched depending on your appetite. We recommend 3-5 dishes for a full meal.

SALTED ZANDER / 125
Pear, verbena and mussel

BROWN CRAB / 125
Potato, gherkin and crisp kale

BAKED COD / 125
Butternut, smoked butter and sorrel

BAKED BEETROOT / 110
Preserved elderflower and smoked sour cream

GNOCCHI / 110
Jerusalem artichoke, hazelnut and cream cheese

FRIED DUCK HEARTS / 125
Cabbage, warm spices and blackcurrant vinegar

BRAISED VEAL TAIL / 125
Brussels sprouts, citrus and juniper

FRIED RED DEER FILLET / 130
Morel, salsify and pickled blueberry

GLAZED PORK / 130
Beetroot, cherries and winter truffle

ROASTED COD / 250
Cabbage, apple and mussel

FRIED MALLARD / 250
Coffee, celery and plum

RIB EYE 300 G / 295
Sauce bordelaise, mushrooms and spinach

Selected French cheeses from Mons in Lyon:

BONDE DU POITOU
Goat

CHAOURCE
Cow, raw milk

BRIN DU MARQUIS
Sheep, herbs from Corsica

BEAUFORT ALPAGE
Cow, raw milk

ROQUEFORT SELECTION
Sheep, raw milk

Per piece / 45
Full selection / 150

ROASTED PUMPKIN SEED ICE CREAM / 95
Apple and stout

BLUEBERRIES / 95
Milk ice cream, olive oil and black pepper

CHOCOLATE / 95
Preserved plums and walnut

RAW PEAR / 95
Bergamotte, sorrel and hazelnut