SALT MENU 08.10 - 11.11
SALTED ZANDER
Pear, verbena and mussel
Pear, verbena and mussel
BAKED COD
Black kale, hard cheese and sauce blanquette
Black kale, hard cheese and sauce blanquette
FRIED WOOD PIGEON BREAST
Butternut, juniper and lardo
Butternut, juniper and lardo
FRIED RED DEER FILLET
Morel, salsify and pickled blueberry
Morel, salsify and pickled blueberry
ROASTED PUMPKIN SEED ICE CREAM
Apple and stout
Apple and stout
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
at the bar and snacks from the kitchen
SALT’S 6 SERVINGS
with matching wines
with matching wines
FILTERED WATER
COFFEE & SWEETS
/ 1095
CHARCUTERIE
GORDAL OLIVES / 45
CURED HAM / 65
Slagter Munch, Skagen
Slagter Munch, Skagen
COPPA / 50
Villani, Emilia-Romagna
Villani, Emilia-Romagna
CECINA de LEÓN / 75
Olmeda Origenes, León
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.
FISH & VEGETABLES
SALTED ZANDER / 125
Pear, verbena and mussel
Pear, verbena and mussel
SALTED NORWAY LOBSTER / 125
Creamy potato and egg yolk
Creamy potato and egg yolk
BAKED COD / 125
Black kale, hard cheese and sauce blanquette
Black kale, hard cheese and sauce blanquette
BAKED BEETROOT / 110
Saved elderflower and smoked sour cream
Saved elderflower and smoked sour cream
WILD MUSHROOMS / 130
Spruce bark cheese, blackcurrant and watercress
Spruce bark cheese, blackcurrant and watercress
MEAT
FRIED WOOD PIGEON BREAST / 125
Butternut, juniper and lardo
Butternut, juniper and lardo
FRIED VEAL SWEETBREAD / 125
Wild mushrooms, rosehip and vadouvan
Wild mushrooms, rosehip and vadouvan
FRIED RED DEER FILLET / 130
Morel, salsify and pickled blueberry
Morel, salsify and pickled blueberry
GRILLED OX CHEEK / 125
Green coriander seeds, yuzu and Jerusalem artichokes
Green coriander seeds, yuzu and Jerusalem artichokes
LARGE PLATES
FRIED MALLARD / 250
Coffee, celery and plum
Coffee, celery and plum
RIB EYE 300 G / 295
Sauce bordelaise, mushrooms and spinach. Add grated truffle / 50
Sauce bordelaise, mushrooms and spinach. Add grated truffle / 50
ROASTED COD / 250
Cabbage, apple and mussel
Cabbage, apple and mussel
CHEESE
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
DESSERTS
ROASTED PUMPKIN SEED ICE CREAM / 95
Apple and stout
Apple and stout
BLUEBERRIES / 95
Milk ice cream, olive oil and black pepper
Milk ice cream, olive oil and black pepper
DARK CHOCOLATE ICE CREAM / 95
Salt meringue and plum
Salt meringue and plum
RAW PEAR / 95
Bergamotte, sorrel and hazelnut
Bergamotte, sorrel and hazelnut